Chicken & Spaghetti Squash
Sometimes used as a healthy substitute for long strands of pasta, spaghetti squash combines with chicken and mushrooms to make a delicious tomato-based casserole recipe.
Ingredients
-
1 large spaghetti squash (about 4 pounds)
-
2 tablespoons olive oil
-
10 ounces sliced white mushrooms
-
3 cloves garlic, thinly sliced
-
2 cans (14.5 ounces each) Italian-seasoned diced tomatoes
-
3 bonesless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch pieces
-
1/2 teaspoon salt
-
1/4 teaspoon red pepper flakes
-
1/2 cup fresh basil leaves
-
1/2 cup grated Parmesan cheese
Directions
1.
Heat oven to 350 degrees F.
2.
Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 degrees F for 50 to 60 minutes, until tender.
3.
While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; saute 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees F on an instant-read thermometer. Tear basil into bite-size pieces; stir into sauce.
4.
To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.
Nutrition information
Calories 292, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 69 mg, Sodium 714 mg, Carbohydrate 21 g, Fiber 5 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Spaghetti Squash Italiano
Save time by cooking the spaghetti squash for this tomato-and-cheese filled dish in your microwave.
See RecipeMore Great Recipe Ideas from Family Circle
