Spaghetti Squash

                                 Spaghetti Squash!

Prep: 45 min. Bake: 20 min.

Yield: 5 servings

Ingredients:

•     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

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.

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