Up your intake of veggies with this prize-winning spaghetti squash dish. "This recipe is a variation of a go-to pasta recipe I make often. I wondered how it would work using spaghetti squash for a pasta stand-in," said Claudia Krempp of Plainfield, IL. As grand prize winner of the Cooking Light Market Basket Challenge, her wondering is over.
1 (3.5-pound) spaghetti squash
1 tablespoon olive oil, divided
2 slices center-cut bacon, chopped
1 pound chicken breast, cut into bite size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1.5 cups chopped onion
3 garlic cloves, minced
1 Poblano pepper
8 ounces sliced crimini mushrooms
1 teaspoon Italian Seasoning
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup cup julienne sun-dried tomatoes, packed without oil
1 1/4 cup cup fat-free, less-sodium chicken broth
6 ounces fresh spinach, chopped
1/2 cup grated fresh Parmigiano-Reggiano cheese, divided
How to Make It
Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.
Reduce oven temperature to 400 °.
Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.
Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.
I poke the squash a few times and microwave it about 5 min. on high to make cutting it open easier. Then I bake it about 30-35 min. at 400F without water. Then you don't have the problem of the squash getting soggy. The flavor of the dish is good. But it's too much work for a dish that's less than amazing..
I made this for my husband and me. It was so delicious. How can anything go wrong with so many great ingredients and bacon too! We also follow a healthy diet and weight watchers. 1 serving is 8 Weight Watcher points. It does have a lot of steps, but they were easy and I prepped each step ahead of time so it went very smoothly. I would suggest straining the Spaghetti Squash since it was very watery and will dilute the topping.
Flavorful and delicious. Followed recipe except couldn't use the sun dried tomatoes that I had in my fridge, because they were no good; didn't miss them though. Also, added a couple of dashes of garlic salt at the end; delish;-).
Delicious! This was my first time tryng spaghetti squash and I'll definitely make it again! Next time, I will add some salt & pepper (and maybe some roasted garlic) to the squash. My family likes spicy, so I might add another poblano...we didn't taste the one at all. I also did not add olive oil; bacon drippings were plenty.
I was skeptical of this recipe at first. I was tasting as I went and was not impressed until I added the tomato paste. WOW! it made all the difference in the world! This recipe turned out to be amazing. Even my boyfriend who is a fantastic cook (and is usually not a fan of healthy foods) was impressed! I will definitely make this again!
Love it! It is so delicious! I made some changes. I didn't have Poblano and chicken broth. I left out poblano and instead of chicken broth I doubled wine and add 1/4 cup of water. I also didn't use olive oil at all, because bacon grease works just fine. It was easy and fast, will make it again.
The only thing I changed was removing the bacon. The ingredients were expensive and it took soooooo many steps. I have an overflowing sink of dishes. The taste was ok. I'll eat the leftovers, but not sure I'd make this again.
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