Spaghetti Squash with Chicken and Mushroom Sauce

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  • Makes: 4 servings
  • Serving Size: 1 cup squash and 3/4 cup sauce each
  • Start to Finish: 45 mins

Spaghetti Squash with Chicken and Mushroom Sauce

Directions

  1. Cut squash in half lengthwise; remove and discard seeds. Place one squash half, cut side down, in a 2-quart rectangular microwave-safe baking dish; add 1/4 cup of the water. Cover with vented plastic wrap. Microwave about 10 minutes or until tender. Remove squash half; keep warm. Repeat with the remaining squash half and the remaining 1/4 cup water.
  2. Meanwhile, for marinara sauce, in a medium saucepan heat oil over medium heat. Add mushrooms, onion, and garlic; cook about 7 minutes or until tender. Stir in the next six ingredients (through pepper). Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until sauce reaches desired consistency, stirring frequently.
  3. Use a fork to shred and separate the squash pulp into strands. Place squash pulp in a colander set in the sink; press pulp with a spatula to remove any excess moisture. Fluff drained squash with a fork. Spoon squash onto plates; top with sauce. If desired, sprinkle with Parmesan cheese.
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Nutrition Facts (Spaghetti Squash with Chicken and Mushroom Sauce)

  • Per serving:
  • 201 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 25 mg chol. ,
  • 509 mg sodium ,
  • 30 g carb. ,
  • 8 g fiber ,
  • 14 g sugar ,
  • 11 g pro.
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