Baked Chicken and Spaghetti Squash Casserole

Instructions

1. 1

   Microwave the spaghetti squash halves, cut-side down, until tender, about 14-16 minutes.

2. 2

   In a blender, combine the diced tomatoes, pesto, garlic powder, and Italian seasoning. Blend until smooth.

3. 3

   In a skillet, cook the chicken in 1 tablespoon of olive oil until no longer pink. Remove and keep warm.

4. 4

   In the same skillet, sauté the mushrooms and onion in the remaining oil until tender. Add the garlic and cook for 1 minute longer.

5. 5

   Stir in the chicken broth and the reserved tomato-pesto mixture. Bring to a boil, then reduce heat and simmer for 5 minutes.

6. 6

   In a large baking dish, layer half the spaghetti squash, the chicken mixture, and the breadcrumb-Parmesan mixture. Repeat the layers.

7. 7

   Bake at 350°F for 15 minutes, then broil for 5-6 minutes until the topping is golden brown and the cheese is melted.