I still want to keep with my New Year’s resolution from last year of trying new ingredients and giving the ones I say ehh to another shot. We like squash, but I’ve never made spaghetti squash before. I’ve seen it in magazines before and it always looked to fancy. Well, the day has come where I’ve finally made one. It’s way easier then I thought it would be. The only thing I would change in this recipe is adding a little more seasoning, otherwise I can’t wait to make it again.
Chicken & Spaghetti Squash
(Adapted from Family Circle)
1 large spaghetti squash (about 4 pounds)
2 tablespoons olive oil
10 ounces sliced white mushrooms
3 cloves garlic, thinly sliced
2 cans (14.5 ounces each) Italian-seasoned diced tomatoes
3 bonesless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees F.
Cut squash in half lengthwise. Scoop out seeds with a spoon and discard.
Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 degrees F for 50 to 60 minutes, until tender.
While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; saute 5 minutes, stirring often.
Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees F on an instant-read thermometer.
Tear basil into bite-size pieces; stir into sauce.
To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl.
Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.