Spaghetti Squash with Chicken and Sun-Dried Tomatoes

I've made this recipe twice in the past couple of weeks! I found it on Pinterest (here is the link to the original site).

Spaghetti Squash with Chicken and Sun-Dried Tomatoes

1 whole spaghetti squash

2 Tbsp. extra virgin olive oil

4 cloves minced garlic

1 cup chicken broth

1/3 cup sun-dried tomatoes

2 cups broccoli florets (I add a bit more)

1 cup frozen peas

2 whole chicken breasts, cooked and diced (rotisserie works fine)

1/4 cup grated Parmesan cheese

salt & pepper to taste

Cut squash in half, remove seeds, then cook in a 375' oven for about 45 minutes. Scrape the inside of the squash with a fork to remove the strands.

In a large deep skillet, saute garlic in olive oil for 1 minute. add 1/4 cup chicken broth, then tomatoes and broccoli.  Saute for about 5 minutes.

Add peas, chicken, and remaining 3/4 cup chicken broth.  Add Parmesan cheese.  Reduce heat to medium-low. Cover and simmer for about 3 minutes.

Stir in spaghetti squash.

Blueberry Coconut Bran Muffins

I'm not a big fan of Greek yogurt, but after these muffins are baked, I really can't taste it.

Blueberry Coconut Bran Muffins

(shhh....they're low fat too)

1/2 cup no sugar added applesauce

2 egg whites

3/4 cup brown sugar

1 cup non-fat Greek yogurt

1 cup Bran Buds

1 1/4 cup flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp vanilla

1 cup blueberries

1/2 cup coconut

Mix together, then bake for about 15 minutes at 425'. Makes 24.  For ease of eating, I sprayed each cupcake liner very lightly with Pam - otherwise they have a tendency to stick to the paper.

According to myfitnesspal.com these muffins have about 80 calories each with 1 gram of fat (from the coconut), 2 grams of protein and 18 grams of carbs.