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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.6
  • Total Fat: 8.5 g
  • Cholesterol: 23.6 mg
  • Sodium: 992.2 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Chicken & spaghetti squash calories by ingredient
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Chicken & spaghetti squash

Submitted by: AGARRETT

Introduction

This was in the December Family Circle Family magazine. Have not tried it yet, but looks yummy. This was in the December Family Circle Family magazine. Have not tried it yet, but looks yummy.
Number of Servings: 6

Ingredients

    1 lg. Sphagetti Squash (about 4 Lbs.)
    2 tbs. olive oil
    10 oz. sliced white mushrooms
    3 cloves garlic thinly sliced
    2 cans (14 1/2 oz. each) Italian-seasoned diced tomatoes - I'm trying stewed..
    3 Boneless skinless chicken breasts cut inot 1 inch pieces
    1/2 tsp. salt
    1/4 teaspoon red pepper flakes
    1/2 cup fresh basil leaves (or 2 tbs dried)
    1/2 cup grated parmesan cheese

Directions

Makes approx. 6 1-cup servings

1. Heat oven to 350
2. Cut Squash in half lengthwise. Scoop out seeds with a spoon and toss.
place squash halves, cut side down, in a 13 x 9 x 2 inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 for 50 to 60 min. until tender.
3. while squash is baking, make sauce. Heat olive oil in lg. nonstick skillet over medium- high. Add mushrooms, and garlic. Saute 5 min. sterring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 min. uncovered over med. heat, stirring, until chicken reaches 160 tear basil into bite size pieces (or sprinkle the dried) stir into sause.
4. to serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a lg. bowl, divide among plates and top with chicken mixture. Sprinkle with cheese and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user AGARRETT.






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