Spaghetti Squash
Spaghetti Squash
Prep:
45 min. Bake: 20 min.
45 min. Bake: 20 min.
Yield:
5 servings
5 servings
Ingredients:
1
medium spaghetti squash (4 pounds)
medium spaghetti squash (4 pounds)
1 can
(14-1/2 ounces) diced tomatoes, undrained
(14-1/2 ounces) diced tomatoes, undrained
2
tablespoons prepared pesto
tablespoons prepared pesto
1/2
teaspoon garlic powder
teaspoon garlic powder
1/2
teaspoon Italian seasoning
teaspoon Italian seasoning
1/4
cup dry whole wheat panko bread crumbs
cup dry whole wheat panko bread crumbs
1/4
cup shredded Parmesan cheese
cup shredded Parmesan cheese
1 pound
boneless skinless chicken breasts, cut into 1/2-inch cubes
boneless skinless chicken breasts, cut into 1/2-inch cubes
1
tablespoon plus 1 teaspoon olive oil, divided
tablespoon plus 1 teaspoon olive oil, divided
1/2
pound sliced fresh mushrooms
pound sliced fresh mushrooms
1
medium onion, chopped
medium onion, chopped
1
garlic clove, minced
garlic clove, minced
1/2
cup chicken broth
cup chicken broth
1/3
cup shredded cheddar cheese
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 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.
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.
This is an awesome recipe that I found from my friend, fellow coach Andrea! It is a great dinner that has complex carbs that will not sit in your belly all night and turn into fat!! It’s fuel for your body!!!