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5 from 4 votes

Baked Spaghetti Squash & Chicken Parmesana

A Platter Talk Exclusive
Course: Dinner
Servings: 4
Author: Dan from Platter Talk

Ingredients

  • 1 15 oz. can tomato sauce
  • 2 cloves garlic thinly sliced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 3 tablespoons diced onion
  • 3/4 cup red wine divided
  • 4 tablespoons olive oil divided.
  • 1 lb. chicken breast
  • 8 oz sliced baby portabella mushrooms
  • 1/4 cup chicken broth
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons chopped Italian parsley for garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Split spaghetti squash in half, lengthwise, remove seeds.
  • Brush 1 tablespoon olive oil on flesh side of both squash halves.
  • Place squash flesh-side down on foil lined baking sheet and bake for 40 minutes.
  • Add 1 tablespoon olive oil to small sauce pan and place on medium heat.
  • Add onion and garlic, sauté until soft and translucent, about 4 minutes.
  • Add tomato sauce and 1/2 cup red wine, along with Italian seasoning and salt, stir, cover, and reduce heat to low.
  • Meanwhile, cut chicken breasts width-wise into 1/2” strips.
  • In oven safe sauté pan, heat 1 tablespoon over medium high heat, add chicken.
  • Sauté and stir chicken until no longer pink, about 7 minutes.
  • Transfer chicken to small bowl and tent with foil to keep warm.
  • Add remaining 1/4 cup wine and broth to pan, deglaze and scrape brown bits to incorporate into liquid.
  • Reduce to half volume, add to tomato sauce, stir and cover.
  • Add 1 tablespoon olive oil to saute pan, heat over medium high heat and sauté mushrooms for about 5 minutes.
  • Transfer mushrooms to small bowl and set aside.
  • Add 1 tablespoon olive oil to the same sauté pan and coat bottom.
  • Use fork to remove stringy meat of squash, evenly distribute in pan.
  • Place chicken and mushrooms over squash, cover with tomato sauce.
  • Sprinkle Parmesan cheese over dish.
  • Bake for 30 minutes, allow to set 5 minutes before serving.

Notes

In lieu of an oven-safe sauté pan, use a shallow (casserole) baking dish.