Spaghetti Squash
Spaghetti Squash!
Prep: 45 min. Bake: 20 min.
Yield:
5 servings
5 servings
Ingredients:
- 1 medium spaghetti squash (4 pounds)
- 1 can (14-1/2 ounces) diced tomatoes,
undrained
- 2 tablespoons prepared pesto
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup dry bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1 pound boneless skinless chicken breasts,
cut into 1/2-inch cubes
- 1 tablespoon plus 1 teaspoon olive oil,
divided
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/3 cup shredded cheddar cheese
Directions:
- Cut squash in half lengthwise; discard
seeds. Place squash cut side down on a microwave-safe plate. Microwave,
uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a blender, combine the
tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until
blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese;
set aside.
- In a large skillet, cook chicken in 1
tablespoon oil until no longer pink; remove and keep warm. In the same skillet,
saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1
minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to
a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- When squash is cool enough to handle, use a
fork to separate strands. In a large ovenproof skillet, layer with half of the
squash, chicken mixture and reserved crumb mixture. Repeat layers.
- Bake, uncovered, at 350° for 15 minutes or
until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat
for 5-6 minutes or until cheese is melted and golden brown.
Nutritional
Facts:
Facts:
1-1/2 cups equals 348 calories, 14 g fat (5 g saturated fat), 63 mg
cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.
cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.
Thank you to my awesome friend/fit club partner Andrea Youngblood for letting me share this recipe!!!