Chicken Cacciatore with Spaghetti Squash
Recipe type: Entree
Ingredients
- 1 medium spaghetti squash, split in half with seeds removed
- 1 medium onion, diced
- 4 boneless, skinless chicken breasts, diced
- 2 (6 oz) cans of tomato paste
- 1 cup sliced mushrooms
- Cayenne, to taste
- 1 bay leaf
- 4 garlic cloves, minced
- 1 teaspoon celery seed
- ½ cup water
- 1 teaspoon dill
- 1 tablespoon fresh fennel (or 1 teaspoon fennel seed, ground)
Instructions
- Preheat the oven to 350°F.
- Place the spaghetti squash on a baking sheet (cut side down); pierce the rind with a fork in multiple places.
- Add ½ cup water to the baking sheet.
- Bake for 30-40 minutes or until the rind is soft.
- Place the onion in the bottom of the slow cooker; layer the chicken over the onions; spread the mushrooms on top.
- In a bowl, mix the tomato paste, spices, and water; pour over mushrooms.
- Cover; cook on low for 4-4.5 hour or high for 2.5 hours.
- Stir once or twice to break up the chicken.
- Serve over spaghetti squash.
*Notes: Remember to include ingredients when calculating daily intake allowances.
