Chicken & spaghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lg. Sphagetti Squash (about 4 Lbs.)2 tbs. olive oil10 oz. sliced white mushrooms3 cloves garlic thinly sliced2 cans (14 1/2 oz. each) Italian-seasoned diced tomatoes - I'm trying stewed..3 Boneless skinless chicken breasts cut inot 1 inch pieces1/2 tsp. salt1/4 teaspoon red pepper flakes1/2 cup fresh basil leaves (or 2 tbs dried)1/2 cup grated parmesan cheese
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.
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.
Nutritional Info 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
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