Baked Spaghetti Squash With Tomato Sauce and Chicken Breast

Spaghetti Squash and Chicken, 1Good nutrition can be the best medicine of all. Local integrative practitioner Dr. Tasneem Bhatia focuses on just that concept in her new book, “The 21-Day Belly Fix.” In it, she features recipes that promote optimal gut and probiotic health, including this simple weeknight option. It combines lean protein to build muscle, olive oil to slow digestion and garlic to promote good gut bacteria.


1 small spaghetti squash

1 4-ounce chicken breast

1 tsp olive oil

1 clove of garlic, crushed

½ cup canned tomatoes, diced

1⁄8 tsp oregano


Preheat oven to 375 degrees F.

Cut the squash lengthwise, scoop out any seeds and rest both halves on a baking dish. Roast for about 45 minutes or until a fork can easily puncture the skin.

Using a grill pan or countertop grill, cook the chicken breast until cooked through, about 5 minutes on each side.

While the chicken breast is cooking, heat the olive oil in a small pan over medium heat. Add the garlic, tomatoes and oregano and cook for about 5 minutes.

When the spaghetti squash is ready, remove strands from the skin, place in a large bowl and top with the tomato mixture and grilled chicken breast.

Note: These amounts make enough for one person, so adjust accordingly.

Courtesy of Dr. Tasneem Bhatia, “The 21-Day Belly Fix,”

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