Chicken, Mushroom and Spaghetti Squash Bake

Serves 5

Ingredients

• 1 4-pound spaghetti squash, cut in half lengthwise, seeds discarded
• 1 14.5-ounce can diced tomatoes
• 2 tbsp pesto
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 cup dry bread crumbs
• 1/4 cup shredded Parmesan cheese
• 1 tbsp olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 tsp olive oil
• 1/2 pound mushrooms, sliced
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1/3 cup shredded cheddar cheese

Preparation

1. Place squash halves cut-side down on a microwave-safe plate. Microwave, uncovered, on high for about 15 minutes or until tender. Once cool, scoop out pulp with a fork.
2. Add (undrained) tomatoes, pesto, garlic powder and Italian seasoning to a blender. Cover and blend, then set aside.
3. Combine bread crumbs and Parmesan cheese in a small bowl, then set aside.
4. Heat 1 tbsp olive oil in a large skillet. Add chicken, then cook until no longer pink. Remove from skillet and keep warm.
5. Add remaining 1 tsp olive oil to the same skillet. Add mushrooms and onion; saute until tender. Add garlic; cook another minute or so. Stir in chicken broth, cooked chicken and tomato mixture. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Preheat oven to 350 F.
6. Add a layer of spaghetti squash (about half) to the bottom of a large ovenproof skillet. Top with half of the chicken mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, for 15 minutes or until heated through. Sprinkle cheddar cheese on top. Broil for 5-6 minutes or until cheese is melted and golden brown.

Nutrition Information per Serving

• 348 Calories
• 14 g Fat
• 63 mg Cholesterol
• 493 mg Sodium
• 32 g Carbohydrate
• 7 g Fiber
• 27 g Protein

Source: Taste of Home

Photo credit: JennaInglis / flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.