Grace In Small Things: 7/365

1. Getting the girls hair cut, all three of them, in 45 minutes by my awesome stylist. Nothing compares to a good kid cut.
2. New music. Like Jamie Lidell and Elliot Brood.
3. Soccer games two nights in a row. 
4. Alex playing hockey.
5. Tonight's dinner. Recipe after the jump!

SPAGHETTI SQUASH SUPREME 

 

1 – lb. boneless, skinless chicken breasts, cut into ½” cubes 

1 medium spaghetti squash (4 lbs.) 

1 can (14 ½ oz.) diced tomatoes, undrained 

2 tbls. prepared pesto 

1/2 tsp. garlic powder 

1/2 tsp. Italian seasoning 

1/4 cup dry bread crumbs 

1/4 cup shredded parmesan cheese 

1 tbls. plus 1 tsp. olive oil, divided 

1/2 lb. sliced fresh mushrooms 

1 medium onion, chopped 

1 garlic clove, minced 

1/2 cup chicken broth 

1/3 cup shredded cheddar cheese 
 

Cut squash in half lengthwise, discard seeds.  Place squash cut side down on a microwave-safe plate.  Microwave, uncovered, on high for 14 – 16 mins. 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 tbls. oil until no longer pink, remove and keep warm.  In the same skillet, sauté the mushrooms, onion and garlic in remaining oil until tender.  Stir in the chicken broth, chicken and reserved tomato mixture.  Bring to a boil, reduce heat and simmer, uncovered for 5 mins. 

When squash is cool enough to handle, use a fork to separate strands.  In a large 13” x 9” oven-proof casserole, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers. 

Bake uncovered, at 350 for 15 mins. or until heated through.  Sprinkle with the cheddar cheese.  Broil 3” – 4” from the heat for 5 – 6 mins. or until cheese is melted and golden brown. 

Yield: 5 servings