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Spaghetti Squash Stuffed with Chicken and Vegetables Recipe

A Spaghetti Squash Stuffed with Chicken and Vegetables Recipe

4 servings

 

Ingredients:

2 medium spaghetti squash, halved lengthwise, seeded

12 ounces boneless, skinless chicken breast, cubed

8 ounces cubed peeled Jerusalem artichokes

1 1/2 cups quartered mushrooms

1/2 cup each: sliced celery, carrot, chopped onion

2 cloves garlic, minced

2 teaspoons flour

2 medium tomatoes, coarsely chopped

1/2 cup reduced-sodium fat-free chicken broth

1 teaspoon dried marjoram leaves

Salt and pepper, to taste

2 green onions, thinly sliced

Method:

Place squash halves, cut sides down, in large baking pan, add 1/2 inch water. Bake, covered, at 350 degrees until squash is tender, 30 to 40 minutes. Scrape pulp into large bowl, separating strands with fork, reserve shells.

 

Saute chicken, Jerusalem artichokes, mushrooms, celery, carrot, onion, and garlic in lightly greased large skillet until chicken is light brown, about 8 minutes. Stir in flour and cook 1 minute. Add tomatoes, broth and marjoram, heat to boiling. Cook, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Toss mixture with squash, spoon into reserved squash shells. Sprinkle with green onions.

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