{"id":212,"date":"2010-10-22T17:57:29","date_gmt":"2010-10-22T17:57:29","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/10\/22\/spaghetti-squash-with-chicken-mushrooms-and-spinach\/"},"modified":"2010-10-22T17:57:29","modified_gmt":"2010-10-22T17:57:29","slug":"spaghetti-squash-with-chicken-mushrooms-and-spinach","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/10\/22\/spaghetti-squash-with-chicken-mushrooms-and-spinach\/","title":{"rendered":"Spaghetti Squash with Chicken, Mushrooms and Spinach+"},"content":{"rendered":"\n

Yield:<\/span> 6 Servings<\/span><\/p>\n

6 points<\/p>\n

1 (3.5-pound) spaghetti squash
1 tablespoon olive oil, divided
2 slices center-cut bacon, 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, minced
1 Poblano pepper
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, packed without oil
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<\/p>\n

<\/span><\/p>\n

<\/p>\n

1. Preheat broiler.<\/p>\n

Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.<\/p>\n

3. Reduce oven temperature to 400 \u00b0.<\/p>\n

4. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1\/2-inch deep. Bake at 400 \u00b0 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.<\/p>\n

5. Heat 1 1\/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1\/2 teaspoon salt and 1\/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.<\/p>\n

6. Heat remaining 11\/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1\/2 teaspoon salt, 1\/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. 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.<\/p>\n

<\/span>
CALORIES 296 ; FAT 9.3g (sat 3.2g,mono 3.4g,poly 1.4g); CHOLESTEROL 67mg; CALCIUM 241mg; CARBOHYDRATE 23.8g; SODIUM 707mg; PROTEIN 31.2g; FIBER 2.4g; IRON 3mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Yield: 6 Servings 6 points 1 (3.5-pound) spaghetti squash1 tablespoon olive oil, divided2 slices center-cut bacon, chopped1 pound chicken breast, cut into bite size pieces1 teaspoon kosher salt, divided1\/2 teaspoon freshly ground black pepper, divided1.5 cups chopped onion3 garlic cloves, minced1 Poblano pepper8 ounces sliced crimini mushrooms1 teaspoon Italian Seasoning1\/2 cup dry white wine2 tablespoons … <\/p>\n

Continue reading “Spaghetti Squash with Chicken, Mushrooms and Spinach+”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-212","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=212"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/212\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}