Spaghetti Squash with Smoked Mozzarella and Chicken
Instructions:
- We microwaved the squash to speed up the cooking time. While it cooks, sauté the onion and chicken. Try this over brown rice.
- 1 medium spaghetti squash (about 21â„2 pounds)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 12 ounces chicken breast cut for stir-fry
- 1â„2 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 2 medium tomatoes, diced
- 2 ounces smoked mozzarella or smoked Gouda cheese
- 1â„4 cup loosely packed fresh basil leaves, thinly sliced
- With tip of sharp knife, pierce squash in about 10 places.Microwave on High 6 to 7 minutes. Turn squash over and pierce in another 10 places; microwave 6 to 7 minutes longer or until squash is soft to the touch.
- Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat. Add onion and cook until tender and golden, about 8 minutes, stirring occasionally.
- Add chicken, 1â„4 teaspoon salt, and 1â„8 teaspoon pepper and cook until chicken loses its pink color throughout, about 8 minutes, stirring occasionally.
- When squash is done, cut lengthwise in half; discard seeds.With fork, gently scrape squash lengthwise and lift out pulp in strands as it becomes free; place in large bowl. Discard squash skin.
- Mix tomatoes, cheese, and remaining 1â„4 teaspoon salt and 1â„8 teaspoon pepper with hot squash. Spoon squash mixture into 4 serving bowls; top with onion and chicken mixture. Sprinkle with basil.
- P R E P 15 minutes
- MI C R OWAV E 12 minutes
- MA K E S 4 main-dish servings