Chicken Tomato Stuffed Spaghetti Squash Recipe By Tasty

Steps:

• 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 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.

Steps:

• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds - brush with oil, salt, and pepper.
• Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
• Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
• Place flour, beaten egg, and breadcrumbs into three separate bowls.
• Coat each strip with flour, then egg, and then roll in bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
• Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
• Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
• Shred the inside of each squash, being careful not to poke through the skin.
• Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
• Return to the oven to bake for 10-15 minutes until the cheese has melted.
• Enjoy!