Great blending of flavors
Cook spaghetti squash in the microwave oven. Carefully pierce the squash 6 or 7 times. Cook on high for 10-12 minutes, turning half way. Let cool several minutes before cutting in half. The squash will be hot so hold it in a towel or wear gloves when cutting. Set aside. While the squash is cooking/cooling, heat 1 teaspoon oil to medium high and cook chicken. Add a couple tablespoons of stock as needed. Set aside when cooked. Sauté pepper, onion and mushrooms in remaining oil until tender. Use some more stock if needed. Add tomatoes, cream of mushroom soup, remaining stock, basil, oregano, salt and pepper to taste. Add the cooked chicken. Simmer for 10 minutes. Scoop out and discard seeds from spaghetti squash. Scoop 1 1/2 cups onto 4 plates or bowls. Top each with one- quarter of the cheddar cheese and one-quarter of the meat mixture then top with a teaspoon of Parmesan.
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