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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.2
  • Total Fat: 8.7 g
  • Cholesterol: 48.8 mg
  • Sodium: 1,319.1 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 23.2 g

View full nutritional breakdown of Squashed Chicken Cacciatori calories by ingredient
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Squashed Chicken Cacciatori

Submitted by: GRANPATTIE

Introduction

A slimmed down recipe using Spaghetti Squash, rather than pasta. AND, it's yummy.

If you use Organic or low salt Tomato sauce and puree, you'll substantially cut the sodium in the recipe.

NOTE: recipe says 1.5 large onion and pepper. Use as much as you want. They'll add negligible calories, no fat and they're good for you. I guess my philosophy is, play with your food and make it your own. vary amounts , cut in different size pieces...whatever works for you!
A slimmed down recipe using Spaghetti Squash, rather than pasta. AND, it's yummy.

If you use Organic or low salt Tomato sauce and puree, you'll substantially cut the sodium in the recipe.

NOTE: recipe says 1.5 large onion and pepper. Use as much as you want. They'll add negligible calories, no fat and they're good for you. I guess my philosophy is, play with your food and make it your own. vary amounts , cut in different size pieces...whatever works for you!

Number of Servings: 4

Ingredients

    1/4 cup olive oil
    1.5 large green bell pepper, chopped
    1.5 large onion, chopped
    3 large boneless, skinless chicken breasts, cut
    into bite size pieces
    oregano
    basil
    garlic
    parsley
    pizza seasoning
    1 lg. can tomato sauce (about 3 cups)
    1 10.75 oz. can tomato puree
    4 oz. white wine (optional)
    2 pkts. splenda (or 1 tbsp. sugar)

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Directions

Prep work:

Spaghetti Squash:

Usually there will be a label on the squash with cooking instructions. You can follow those. There are a number of ways to cook it.

I cut the squash in half, lengthwise and remove the seeds. I line a baking sheet with foil; spray the foil with butter-flavored cooking spray. Place the squash face down on the foil. Bake at 375 until you can pierce the squash with a fork. Time will vary with size of squash. Mine cooked in about 45 minutes.

When the squash gets in the oven:

1. Peel and chop onion into chunks.
2. Remove seeds and membranes from green pepper, and cut into chunks.
3. Trim visible fat from chicken breast. Cut across each
breast piece to make strips about 1/2 inch wide. Then
cut across these strips to make bite size chunks.

4. Put olive oil in a pot and turn heat on low.
5. put the onions and peppers in the pot and cook them on low heat while you cut up the chicken.
6. Add the chicken to the pot.
7. Add the seasonings. I listed the ones I used. Use what you like in spaghetti. Amounts vary by taste.
8. Stir vegetables, chicken and seasonings together and continue to cook until chicken is cooked. Adding the seasonings at this point will flavor the chicken nicely, without adding salt.
9. Add tomato sauce and tomato puree. Add wine, if desired, and splenda ( or a little sugar). Stir well. Spices will begin to come off the chicken and move into the sauce to season it.
10. Simmer sauce mixture while the squash finishes cooking.

When squash is done:

1. Remove from oven, let cool slightly.
2. Use a fork to pull the squash from the peel. It will be stringy...this is desired.
3. Use about a cup, or desired amount, per serving. Place it in a pasta bowl.
4. Spoon the chicken, vegetables and sauce over the squash.

If you like, sprinkle with Parmesan cheese.

Enjoy!

Recipe makes 4 servings: 1 cup of squash, 3 oz. chicken, and 1/4 of veggies and sauce per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANPATTIE.






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