Preheat oven to 350 degrees**
What you’ll need:
-800 grams of cooked spaghetti squash
-1 can of quartered artichoke hearts
-4 oz of sliced white mushrooms
-1 4 oz can of green chiles
-5 oz of shredded chicken breast
-1 1/4 cup of basil, pesto alredo sauce( I used prego)
-92 grams of egg whites
-9×13 baking dish
There are various methods for cooking spaghetti squash. This time, I poked several holes in it with a sharp nice, placed it in a baking dish and baked for about 60 minutes at 375 degress. You’ll know yours is done when its easily pierceable with a knife. Once cooked, I cut across hamburger style to get two halves, scoop out the seeds and then use a fork to pull out the squash and place it in a bowl.
While my squash was cooking, I sprinkled Mrs. Dash rotisserie chicken seasoning on my chicken breasts and placed them on the bbq. I personally prefer the tasta of barbequed chicken over anything but you can cook them any way you want. Once your chicken is fully cooked with no pink in the middle, let it cool enough to be able to shredded into tiny pieces with your hands.
In a large bowl I combined chicken, diced up artichoke hearts, mushrooms, and a can of green chiles. Once that was mixed well, I added the cooked spaghetti squash and then the alredo sauce. Stir well again until everything is pretty well coated. I then placed that mixture in my 9×13 baking dish( with non stick spray) and leveled it out with a spatula. Pour the egg whites over the top and place in over for about 60 minutes.
I added some spices like garlic powder and pepper/salt but left them out of the recipe because everyone has different tastes, you can add whatever you like to jazz it up bit!
I broke the macros down per OZ since I never know how big I want my portions, here they are:
For 1 oz of casserole:
I hope you enjoy!