Spaghetti Squash with Chicken, Mushrooms and Spinach

1 (3.5-pound) spaghetti squash
1 tablespoon olive oil,
chopped
1 pound chicken breast, cut into bite size pieces
1 teaspoon kosher salt,
divided
1/2 teaspoon freshly ground black pepper,
divided
1.5 cups chopped onion
3 garlic cloves,
8 ounces sliced crimini mushrooms
1 teaspoon Italian Seasoning

1/2 cup dry white wine
2 tablespoons tomato paste

1/4 cup cup julienne sun-dried tomatoes ( I used entire jar)
1 1/4 cup cup fat-free, less-sodium chicken broth
6 ounces fresh spinach, chopped
1/2 cup grated fresh Parmigiano-Reggiano cheese, divided




1. Oven temperature to 400 °.

2. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. (Turn squash over; bake an additional 15 minutes or until tender; cool). Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

3. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan and cook 4 minutes; remove from pan.

4. Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently.

5. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic and Italian seasoning to pan; cook 1 minute.

6. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally.
Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally.
Add tomato paste and cook 1 minute stirring constantly.
Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; Stir in 1/4 cup cheese.

Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Yield: 6 Servings