This recipe is great tasting and the squash becomes a low-cal alternative to pasta. From Family Circle’s Dec 2008 issue.
Ingredients: [‘spaghetti squash’, ‘olive oil’, ‘white mushrooms’, ‘garlic cloves’, ‘italian-style diced tomatoes’, ‘boneless skinless chicken breasts’, ‘salt’, ‘red pepper flakes’, ‘fresh basil leaf’, ‘parmesan cheese’]
Quantity of Ingredients: [“1 (4 lb) spaghetti squash”,”2 tablespoons olive oil”,”10 ounces sliced white mushrooms”,”3 garlic cloves, thinly sliced “,”2 (14 1/2 ounce) cans Italian-style diced tomatoes”,”3 (1/2 lb) boneless skinless chicken breasts”,”1/2 teaspoon salt”,”1/4 teaspoon red pepper flakes”,”1/2 cup fresh basil leaf”,”1/2 cup parmesan cheese”]
Number of Servings: 6
Steps: [‘Heat oven to 350°F.’, ‘Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut side down, in a 13x9x2 baking dish and add 1/2 cup of water. Cover tightly with foil; bake at 350°F for 50 to 60 minutes, until tender.’, ‘While squash is baking, make sauce. Heat olive oil in a lrage non stick skillet over medium high heat. Add mushrooms and garlic and saute for 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 5 minutes uncovered over medium heat stirring until chicken reaches 160°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. Dived among plates and top with chicken mixture. Sprinkle with cheese on top.’]