Chicken and Mushroom Spaghetti Squash
Great over pasta too...spaghetti squash is great for low-carb, gluten free, flavorful alternative!
Ingredients
- 2 Spaghetti Squash
- 8 oz Portobello Mushrooms sliced
- 2 cups grape tomatoes
- 2 lbs Chicken breast diced
- 2 tbsp basil
- 1/2 cup Grated Parmesean Cheese
- 1/2 cup chicken stock
- 1 tbsp cornstarch
- 1 large onion diced
- 4 clove garlic
- Salt and Pepper to Taste
- 1/2 TBS olive oil
Instructions
- Preheat oven to 375 degrees. Cut the squash in half lengthwise and scrape out seeds. Season with salt and pepper. Place cut side down on baking sheet and bake for 45-60 minutes. Remove and let cool. Using a fork, scrape the flesh to create long strands.
- Coat diced chicken in cornstarch. In a skillet, place olive oil over medium heat, add onion, garlic and chicken and saute until chicken is almost done, add mushrooms and continue cooking until chicken is cooked through. Add to pan chicken stock, basil, parmesan cheese, and salt and pepper and cook until thickened add grape tomatoes and use mixture to top the spaghetti squash.
