Directions:
- Heat oven to 350°F.
- Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut side down, in a 13x9x2 baking dish and add 1/2 cup of water. Cover tightly with foil; bake at 350°F for 50 to 60 minutes, until tender.
- While squash is baking, make sauce. Heat olive oil in a lrage non stick skillet over medium high heat. Add mushrooms and garlic and saute for 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 5 minutes uncovered over medium heat stirring until chicken reaches 160°F on an instant read thermometer. Tear basil into bite size pieces; stir into sauce.
- To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Dived among plates and top with chicken mixture. Sprinkle with cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 727.81 Kcal (3047 kJ) | ||
| Calories from fat | 278.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.96g | 48% | |
|---|---|---|---|
| Cholesterol | 284.42mg | 95% | |
| Sodium | 2281.43mg | 95% | |
| Potassium | 1834.69mg | 39% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 104.46g | 209% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.4mg | 8% | |
| Calcium | 363.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 95.71 Kcal (401 kJ) | ||
| Calories from fat | 36.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 48% | |
|---|---|---|---|
| Cholesterol | 37.4mg | 95% | |
| Sodium | 300.01mg | 95% | |
| Potassium | 241.27mg | 39% | |
| Total Carbs | 2.11g | 5% | |
| Sugars | 0.96g | 29% | |
| Dietary Fiber | 0.57g | 17% | |
| Protein | 13.74g | 209% | |
| Vitamin C | 1.3mg | 16% | |
| Iron | 0.2mg | 8% | |
| Calcium | 47.8mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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