Page 91 - One-Dish Meals

Spaghetti Squash with Smoked

Mozzarella and Chicken

We microwaved the squash to speed up the cooking time. While it cooks,
sauté the onion and chicken. Try this over brown rice.
P R E P 15 minutes M I C R O W A V E 12 minutes M A K E S 4 main-dish servings

1 medium spaghetti squash 1 ⁄4 teaspoon coarsely ground
1
(about 2 ⁄2 pounds) black pepper
1 tablespoon olive oil 2 medium tomatoes, diced
1 large onion, thinly sliced 2 ounces smoked mozzarella or
smoked Gouda cheese
12 ounces chicken breast cut for
stir-fry 1 ⁄4 cup loosely packed fresh basil
1 ⁄2 teaspoon salt leaves, thinly sliced

1. 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.

2. 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.

3. Add chicken, ⁄4 teaspoon salt, and ⁄8 teaspoon pepper and cook until
1
1
chicken loses its pink color throughout, about 8 minutes, stirring occa-
sionally.
4. 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.

5. Mix tomatoes, cheese, and remaining ⁄4 teaspoon salt and ⁄8 teaspoon
1
1
pepper with hot squash. Spoon squash mixture into 4 serving bowls; top
with onion and chicken mixture. Sprinkle with basil.
E A C H S E R V I N G About 260 calories | 25 g protein | 20 g carbohydrate |
9g total fat (3 g saturated) | 62 mg cholesterol | 585 mg sodium.

Stir-Fries & Skillet Suppers 91