Moroccan-Spiced Spaghetti Squash with Chicken

Serves 4

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his is a fabulous and fast one-dish meal-perfect for a weeknight! Use leftover chicken if you have it or buy a Gelson's Finest lemon herb rotisserie chicken breast (about 0.85 pounds). Spaghetti squash makes a great substitute for regular pasta when you're trying to eat fewer processed foods.

Ingredients:

• 1 small spaghetti squash (a little over 2 pounds), cut in half lengthwise, seeds and strings removed
• 1 teaspoon McCormick organic ground cumin
• 1/2 teaspoon McCormick organic ground coriander
• 1/8 teaspoon McCormick organic cayenne pepper
• 1/4 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons Napa Valley organic olive oil
• 3 cloves MelissaÕs organic garlic, minced
• 1 15-ounce can Natural Directions organic garbanzo beans, rinsed and drained
• 1 large or 2 small cooked chicken breasts (about 8 ounces), skin removed, meat shredded or cubed, warmed or at room temperature
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons Sunmaid Zante dried currants

Instructions:


1. Preheat oven to 400º Fahrenheit. Place squash cut side down on a baking sheet and cook 30 minutes, or until tender when pierced with a fork. When squash is done, use a fork to scrape the spaghetti-like flesh into a large serving bowl.

2. Combine the cumin, coriander, cayenne, salt and pepper in a small dish. Season squash with half of the spice mixture.

3. Heat olive oil in a medium saucepan over medium heat. Add garlic, garbanzo beans and chicken. Season with remaining spice mixture. Cook for about 1 minute, stirring constantly. Remove from heat and toss with spaghetti squash. Garnish with cilantro and currants.

Each 1 1/2 cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	190       6 g     1 g     0 g  30 mg  220 g     422 g     3 g     3 g     16 g     5% DV 8% DV 5% DV 8% DV