Chicken and Spaghetti Squash |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This recipe is great tasting and the squash becomes a low-cal alternative to pasta. From Family Circle's Dec 2008 issue. Ingredients:
1 (4 lb) spaghetti squash |
2 tablespoons olive oil |
10 ounces sliced white mushrooms |
3 garlic cloves, thinly sliced |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
3 (1/2 lb) boneless skinless chicken breasts |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
1/2 cup fresh basil leaf |
1/2 cup parmesan cheese |
Directions:
1. Heat oven to 350°F.
2. 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.
3. 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.
4. 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.
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