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Baked Spaghetti Squash & Chicken Parmesana
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
4
servings
Calories:
368
kcal
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.
Nutrition
Calories:
368
kcal
|
Carbohydrates:
12
g
|
Protein:
30
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Cholesterol:
78
mg
|
Sodium:
1175
mg
|
Potassium:
1108
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
769
IU
|
Vitamin C:
14
mg
|
Calcium:
119
mg
|
Iron:
3
mg