Spaghetti Squash Supreme
|Spaghetti squash||1 Medium|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Prepared pesto||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breasts||1 Pound, cut into 1/2 inch cubes|
|Olive oil||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Sliced fresh mushrooms||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄3 Cup (5.33 tbs)|
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.
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.