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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- Pour the sauce over the squash. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
CHEESY BUTTERNUT SQUASH PASTA SAUCE
I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.
Provided by SPEARL20
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
- Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.1 g, Cholesterol 11.1 mg, Fat 6.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 76.6 mg, Sugar 3.1 g
CHICKEN SPAGHETTI SQUASH ALFREDO
I had spaghetti squash in the fridge and chicken Alfredo sounded good too, so I just put the two together!
Provided by MeShell
Categories One Dish Meal
Time 15m
Yield 1 large bowl, 1 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken in small skillet with no stick cooking spray until no longer pink.
- Add fresh mushrooms to pan and heat through.
- Combine next 9 ingredients in small sauce pan on stove top.
- Cook on medium heat, stirring using a wire whisk until thickened.
- Take off stove top and add chicken and mushroom mixture.
- Heat prepared spaghetti squash.
- Pour Alfredo chicken sauce over top of spaghetti squash.
- Top with a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts : Calories 100, Fat 1, SaturatedFat 0.3, Cholesterol 2.5, Sodium 92.8, Carbohydrate 17.8, Fiber 0.5, Sugar 0.5, Protein 6.2
CHEESY CHICKEN SPAGHETTI SQUASH SAUCE OVER PASTA
My husband does not like squash! I decided to try a sauce over Radiatore pasta. I added roasted red pepper strips. What a hit. He loved it! He said I would never believe it was squash and so good! Simple to make. Sauce can be frozen.
Provided by Montana Heart Song
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Poke about 12 rows with fork tines in the Spaghetti Squash.
- Use Recipe #160177 for cooking squash on a lower power.
- Cook 15 minutes high power microwave.
- Remove and cut in half, remove seeds.
- Pile squash in a medium mixing bowl. If there is any liquid in the squash halves, add to bowl. Add soup, onion and pepper. Mix.
- Place in a greased medium flat glass casserole dish.
- Bake 375* for 20 minutes.
- Add cheese cubes, sprinkle on top. Cook 5 to 7 more minutes.
- Bring water to boil in a large pot, add pasta. Cook about 11 minutes. Drain. Do not rinse.
- Pile in a large serving bowl and spoon sauce in the pasta. Gently toss. You will see the melted cheese in some areas and the red peppers. (See my recipe for cooking squash).
- Serve sliced canned or fresh peaches on the side.
Nutrition Facts : Calories 401, Fat 12.8, SaturatedFat 6, Cholesterol 28.3, Sodium 922.6, Carbohydrate 56.2, Fiber 2.2, Sugar 2.5, Protein 15.4
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