On a diet? Want to eat clean? Want to eat healthy? If so this tomato and garlic spaghetti squash recipe will be perfect for you.


( 2 Servings)

1 Small Spaghetti Squash

8 oz of Boneless Chicken Thighs

1 Carrot

1 Avocado

4 Cloves of chopped garlic

1/2 Cup of chopped onions

2 Tbsp of Extra Virgin Olive Oil

1/4 cup of tomato sauce


  1. Prep vegetables by chopping onions and garlic. Slice carrots into thin slices
  2. Start by pre-heating the oven to 400F/200C.
  3. Place your chicken thighs along with 1/2 cup of onions, 1/2 tsp salt, 2 cloves of chopped garlic and enough water to just cover the chicken thighs in a pot
  4. Bring the water to a boil on the stovetop, turn to low, cover and simmer for about 30 minutes. Ten minutes before it’s done add carrots to chicken. Also, check to ensure that water hasn’t dried out. Chicken is done when its tender.
  5. While chicken is cooking cut spaghetti squash into two halves and scoop the seeds out with a spoon
  6. Brush with Olive oil and turn cut-side down on a baking sheet in the oven for about 45 minutes
  7. Once the chicken has finished cooking, rip it to shreds with two forks
  8. Place a pan on low-medium heat and add the olive oil.
  9. Next, add the remaining garlic and onion, the tomato sauce and a couple spoonfuls of the leftover liquid from the chicken
  10. Once squash is done use a fork to scrape out the squash into spaghetti-like strings.
  11. Top it off with the chicken garlic tomato sauce
  12. Slice avocados and add it to the top
  13. Feel free to reuse the empty squash peel as a bowl


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