Chicken and Spaghetti Squash - Gluten Free

Post date: Dec 18, 2008 2:38:09 AM

Ingredients

1 large spaghetti squash (about 4 lbs.)

2 Tbs. olive oil

10 oz. sliced white mushrooms

3 cloves garlic, thinly sliced

2 cans Italian seasoned diced tomatoes

3 boneless, skinless chicken breasts, cut into 1-inch pieces

Coarse salt

¼ tsp. red pepper flakes

½ c. fresh basil leaves

½ c. grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add ½ c. water. Cover tightly with foil; bake at 350 degrees for 50 to 60 minutes, until tender. While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; sauté 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees 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. Divide among plates and top with chicken mixture. Sprinkle with Parmesan cheese and serve.