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Chicken Cacciatore with Spaghetti Squash

Print Recipe
Course: Entree
Ingredients Method

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
  • 1/2 cup water
  • 1 teaspoon dill
  • 1 tablespoon fresh fennel or 1 teaspoon fennel seed, ground

Method
 

  1. Preheat the oven to 350°F.
  2. Place the spaghetti squash on a baking sheet (cut side down); pierce the rind with a fork in multiple places.
  3. Add 1/2 cup water to the baking sheet.
  4. Bake for 30-40 minutes or until the rind is soft.
  5. Place the onion in the bottom of the slow cooker; layer the chicken over the onions; spread the mushrooms on top.
  6. In a bowl, mix the tomato paste, spices, and water; pour over mushrooms.
  7. Cover; cook on low for 4-4.5 hour or high for 2.5 hours.
  8. Stir once or twice to break up the chicken.
  9. Serve over spaghetti squash.