Tuscan Spaghetti Squash

This low carb alternative might just be better than the real thing.

Total Time: 1:10

Prep: 0:10

Cook: 1:00

Level: Easy

Serves: 4 Servings

Ingredients

• 1 large spaghetti squash
• 1 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 4 slices bacon
• 2 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 2 c. baby spinach
• 1/2 c. heavy cream
• 1/3 c. grated Parmesan
• Basil, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place flesh side-down on baking sheet. Bake for 40-45 minutes, until the spaghetti squash is tender. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash flesh into fine noodle-like strings.
3. Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.
4. Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Sweet an Spicy Chicken

TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings

Ingredients

• 3 tablespoons taco seasoning
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 to 2 tablespoons canola oil
• 1 jar (11 ounces) chunky salsa
• 1/2 cup peach preserves
• Hot cooked rice

1. Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.

2. In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

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Nutritional Facts

1 cup: 301 calories, 6g fat (1g saturated fat), 63mg cholesterol, 985mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 23g protein.