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Spaghetti Squash Supreme

the.instructor's picture
Ingredients
  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)
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Squash

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