Spaghetti Squash Supreme Recipe
Ingredients
| Spaghetti squash | 1 Medium | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Pesto | 2 Tablespoon, prepared | |
| Garlic powder | 1/2 Teaspoon | |
| Italian seasoning | 1/2 Teaspoon | |
| Breadcrumbs | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), shredded | |
| 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes | ||
| 1 tablespoon plus 1 teaspoon olive oil, divided | ||
| Mushrooms | 1/2 pound, sliced | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/3 Cup (16 tbs) | |
Directions
Cut the spaghetti squash in half lengthwise; discard the 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 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 the chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In same skillet, saute mushrooms, onion and garlic in remaining oil until tender.
Stir in the broth, chicken and reserved tomato mixture.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
When the 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 cheese.
Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
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 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 the chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In same skillet, saute mushrooms, onion and garlic in remaining oil until tender.
Stir in the broth, chicken and reserved tomato mixture.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
When the 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 cheese.
Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Chef
