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1/5th of recipe (about 1 1/2 cups): 279 calories, 11g total fat (5.5g sat. fat), 674mg sodium, 18.5g carbs, 5g fiber, 6.5g sugars, 28g protein
Cook: 55 minutes
1 spaghetti squash (about 4 lbs.)
1/4 tsp. each salt and black pepper
4 cups roughly chopped spinach
1 tbsp. chopped garlic
One 14-oz. can (about 1 1/2 cups) artichoke hearts, drained and chopped
12 oz. cooked and chopped skinless chicken breast
3/4 cup light/reduced-fat cream cheese
2 1/2 tbsp. grated Parmesan cheese
Preheat oven to 400 degrees.
Pierce squash a few times with a fork or knife. Microwave for 6 minutes, until soft enough to cut. Halve lengthwise. Scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. Bake until tender, about 40 minutes.
Once cool enough to handle, scrape out squash strands with a fork. Drain in a strainer to remove excess moisture. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.) Sprinkle with salt and pepper. Cover to keep warm.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add spinach and garlic. Cook until spinach has wilted, about 2 minutes. Reduce heat to medium low. Add remaining ingredients. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.
Add skillet contents to the bowl of spaghetti squash, and mix well.
MAKES 5 SERVINGS
It's February 18th, which is National Drink Wine Day. Why not have a glass? An average 5-oz. pour has around 120 calories, and red wine has bonus antioxidants.
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