Roasted Spaghetti Squash with Chicken Cacciatore
This healthy chicken cacciatore recipe uses roasted spaghetti squash instead of traditional pasta.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 Roasted Chicken Breast Cubed
- 28 oz Diced Tomatoes Organic
- 1 Medium Spaghetti Squash Roasted
- 1/4 tsp Dryed Italian Seasoning
- 4 Fresh Basil Leaves Chopped Save one to garnish
- 1 tbsp Minced Garlic to taste
- 1/4 Cup Red Wine to taste
- 1 Cup Fresh Mushrooms
- 1 Roasted Red Pepper We used a roasted red pepper from a jar purchased in the store
- 4 tbsp olive oil
- Salt and Pepper to taste
- 1 pinch white sugar
- 1/4 cup White onion chopped use more or less to taste
For the Roast Spaghetti Squash
Cut squash crosswise in the center. Using a spoon, clean out the seeds from the center of the squash. Drizzle a 1/2 of a tablespoon of olive oil inside each of the halves of squash. Lightly salt and pepper each half. Place on cookie sheet with cut side down. Cook for approximately 30-40 minutes at 350 degrees.
Remove from oven and allow to cool slightly. Using a fork scrape the inside of the squash, this will resemble spaghetti noodles. Set aside.
For the Sauce
In a sauce pan heat 2 tablespoons of olive oil over medium heat. Saute onion and cook for 2 minutes or until onion starts to soften. stirring occasionally. Add garlic and cook for one minute. Add wine and allow to cook for an additional minute. Add tomatoes, chicken, mushrooms, roasted red pepper, Italian seasoning, fresh basil, sugar and salt and pepper to taste.
Bring to a low boil, stirring occasionally. Lower temperature to low and cover allowing to cook until mushrooms have softened, stirring every few minutes.
Add the spaghetti squash to the sauce and cook for 3-5 minutes to allow the squash to warm and incorporate with the sauce. Serve and garnish with the chopped basil leaf that you reserved.
Calories: 326kcal | Carbohydrates: 27g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 485mg | Potassium: 852mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11.4% | Vitamin C: 35.1% | Calcium: 13.1% | Iron: 19.2%