Spaghetti Squash Chicken Alfredo

Yield 2 Servings *Adapted from Optavia Lean&Green

Ingredients
9 oz Spaghetti Squash (5 Green) *or 15 oz Zucchini noodles
1/8 teaspoon Sea salt (1/2 Condiment)
1/4 teaspoon Coarse Ground Black Pepper (1/2 Condiment)
2 teaspoon olive oil (2 Fat)
12 oz raw Skinless boneless chicken breast (1-1/3 Leaner)
1 teaspoon garlic, minced (1 Condiment)
1/2 cup diced scallions (1 Green)
1 cup 1% Cottage cheese (2/3 Leanest)
4 Tablespoon Reduced Fat Parmesan (2 Condiment *Double the count if regular  parm used)

Directions
Cut squash in half and scoop out seeds. (For Zucchini noodles, skip steps 1-4 and spiralize zucchini)
Drizzle each half with olive oil.
Sprinkle squash with salt and black pepper then place flesh-side down on a parchment paper lined baking sheet.
Bake at 400° F. 40-,50 minutes until tender.
Cook chicken in a non-stick skillet spritzed with cooking spray along with minced garlic.
In a personal blender combine 1% Cottage cheese, reduced fat cheese salt & pepper and blend until creamy


Idea: Use Spiraled Zucchini instead of
Spaghetti Squash

~Add sauce to skillet of cooked chicken and simmer 2 minutes. Add scallions and remove from heat.
~Scoop spaghetti squash out of the skin and divide equally between two plates.
~Divide chicken Alfredo evenly and spoon over spaghetti squash servings.

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)