Wednesday, June 19, 2013

Spaghetti Squash

                                 Spaghetti Squash!

Prep: 45 min. Bake: 20 min.
Yield: 5 servings

  •     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


  •     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.

Thank you to my awesome friend/fit club partner Andrea Youngblood for letting me share this recipe!!!

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