How to make it

  • Cut squash in half lengthwise, discard seeds.
  • Place squash cut side down on a microwave safe plate.
  • Microwave uncovereed 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 T. oil until no longer pink;
  • remove and keep warm.
  • In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
  • 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 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" from the heat for 5-6 minutes or until cheese is melted and golden brown.

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  • momo_55grandma 9 years ago
    love this recipe and spagehitti squash is my favorite thanks buncheshigh5
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