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Spaghetti Squash Recipe

Spaghetti Squash Recipe photo by Taste of Home

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While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California

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Spaghetti Squash Recipe

Prep: 45 min. Bake: 20 min.

Yield: 5 Servings

45 20 65

Ingredients

1 medium spaghetti squash (4 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons prepared pesto
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup dry bread crumbs
1/4 cup shredded Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chicken broth
1/3 cup shredded cheddar cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer with half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.
Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown. Yield: 5 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1-1/2 cups equals 348 calories, 14 g fat (5 g saturated fat), 63 mg cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.

Originally published as Spaghetti Squash Supreme in Taste of Home August/September 2008, p51

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Spaghetti Squash

Spaghetti Squash

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Reviewed on Oct. 16, 2012 by Bethany5012

This was much better than eating spaghetti squash only with sauce! We used precooked, coated chicken strips & grated Parmesan cheese. It was not watery. Could have used more sauce, though.

Reviewed on May. 26, 2012 by mel06010

@ sirsingalot...whenever using spaghetti squash, ALWAYS place shredded squash directly into a colander & allow it to drain before using/eating. Otherwise you will have a watery outcome!

Reviewed on Jan. 04, 2012 by sirsingsalot

This was ok for me but I found it a bit watery. Definitely needed more salt or hot pepper flakes to kick it up a notch. First experience with Spaghetti Squash, but will work with it again sometime. I didn't have shredded Parmesan so I substituted grated mozzarella cheese. Maybe that made a difference, I don't know. Any suggestions on how to fix this to make it better and did anyone else have a "watery" problem?

Reviewed on Nov. 03, 2011 by WJSymons

Everyone loved it. I added in more vegetables: diced carrots, zuchinni, asparagus along with the mushrooms and onion. A great one-dish meal! Will make this again.

Reviewed on Nov. 23, 2010 by wicked49er

I love this recipe because you can build from it with what is available in the kitchen. Made it with some leftover chicken one time. Very good.

Reviewed on May. 11, 2010 by alexismd

This was great! All the flavors melded in perfectly. My husband was hesitant at first to try, but was pleasantly surprised afterward. We only added a bit of salt to suit our taste, but is still great as-is (and healthier w/out salt!).

Reviewed on Feb. 22, 2010 by willard08

I made this for my family a week ago and then for a potluck support with Church friends. It was a smashing hit at both! I very highly recommend this recipe. I don't think you will be disapppointed.

Reviewed on Aug. 22, 2008 by phippstwins

This recipe is EXCELLENT! It tastes like regular spaghetti, except healthier. My 5 year olds gobbled it up!! Highly recommended! Next time I'm going to try adding cooked turkey burger instead of the chicken. Delicious!!