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Chicken & Spaghetti Squash

While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California
  • Total Time
    Prep: 45 min. Bake: 20 min.
  • Makes
    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 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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1-1/2 cups: 348 calories, 14g fat (5g saturated fat), 63mg cholesterol, 493mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

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