(1 Heaping Cup)

170 Calories

13g Carbs

4g Fat

20g Protein

6g Sugar

1/2 carb & 1 protein serving


Serves 5

1 lbs chicken breast, cut into bite size pieces

1 large spaghetti squash

2 TBS Primal Kitchen Ranch

3 cups steamed cauliflower rice (get the steamables if you want, its easiest)

3/4 chicken broth (if low sodium, add 1/4 tsp salt)

20 cherry tomatoes, halved

1/2 cup green onion, diced

1 tsp minced garlic

Salt and pepper


  • Set oven to 350 and pierce spaghetti squash like a potato all over.

  • Set squash in oven as is and cook for about an hour.

  • Get the sauce done and out of the way first. In a blender or food processor, combine ranch, cauliflower rice, chicken broth and salt if needed.

  • Blend until smooth, creamy, thick sauce forms and set aside.

  • Saute chicken in seasoning of choice (I just did salt and pepper) and minced garlic.

  • Once it begins to cook, add tomatoes and green onion. Cook until chicken is fully done and do not drain liquid.

  • Once spaghetti squash is complete, de-seed and scoop out into large mixing bowl.

  • Combine chicken mix and spaghetti squash. Mix well and then add sauce for a final mix.

  • Serve and enjoy! This does last for meal prep as well.

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