Baked Spaghetti Squash & Chicken Parmesana
A Platter Talk Exclusive
Dan from Platter Talk
can tomato sauce
sliced baby portabella mushrooms
shredded Parmesan cheese
chopped Italian parsley for garnish
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.
In lieu of an oven-safe sauté pan, use a shallow (casserole) baking dish.
A Platter Talk Recipe