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.
Spaghetti Squash with Chicken, Mushrooms and Spinach
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.
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- Calories: 296
- Saturated fat: 3.2g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.4g
- Fat: 9.3g
- Protein: 31.2g
- Calcium: 241mg
- Sodium: 707mg
- Iron: 3mg
- Cholesterol: 67mg
- Fiber: 2.4g
- Carbohydrate: 23.8g
- 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
- 1. Preheat broiler.
- 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.
- 3. Reduce oven temperature to 400 °.
- 4. 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.
- 5. 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.
- 6. 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.
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