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Meat/Poultry

Spaghetti Squash, Chicken & Veggies

Dinner

How to cook spaghetti squash:  you have two options, boil or bake.

To boil:

Pick a pot big enough to hold the whole or halved squash.

Heat the water to a rolling boil. Place the squash in the pot and let it cook in the boiling water for about 20 minutes. Check every 10 minutes with a fork until it’s done (soft).   Remove it from the pot and let it cool.

To bake:

If you don’t have time to watch the stove, thats OK, cut the squash in half, and bake it, rind side up at 375 degrees, for 30-40 minutes.

Once the squash is fork-tender, if you boiled it whole, cut it in half.   Scrape the flesh of the tender squash into a large bowl with a fork.

If you are using fresh chicken (the lower sodium option!), saute the chicken with garlic and 1 tbsp. of olive oil in a large skillet, over low heat, for about 7 minutes or until cooked through.  Add in the veggies, and cook for 2-3 additional minutes on low heat until tender crisp.  Mix in last tablespoon of olive oil, and fresh ground pepper.   Add rosemary, parsley and fresh ground pepper to taste.

1 spaghetti squash - cooked

12 oz boneless skinless chicken breasts, cut into 1″ pieces, or if you are in a rush, 1 package (9 oz) of Perdue Short Cuts Chicken

2 cups chopped vegetables of your choice (onions, mushrooms, zucchini, eggplant, and broccoli all work well with spaghetti squash- look for what is on sale at the grocery store!)

2 cloves minced garlic

2 tablespoons olive oil

parsley and rosemary

fresh ground black pepper

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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