{"id":2061,"date":"2019-03-04T13:00:53","date_gmt":"2019-03-04T17:00:53","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2061"},"modified":"2019-02-28T20:46:41","modified_gmt":"2019-03-01T00:46:41","slug":"chicken-spaghetti-squash-bake","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/03\/04\/chicken-spaghetti-squash-bake\/","title":{"rendered":"Chicken-Spaghetti Squash Bake"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div id=\"changeZipDiv\" class=\"rd_col2\">\n<div id=\"retailerContainer\" class=\"rd-retailer-container\">\n<div class=\"rd-retailer-scroll\">1 medium spaghetti squash (about 3 lbs.)<\/div>\n<div class=\"rd-retailer-scroll\">4 cups broccoli florets<\/div>\n<div class=\"rd-retailer-scroll\">1 tablespoon canola oil<\/div>\n<div class=\"rd-retailer-scroll\">1 (10 ounce) package sliced mushrooms<\/div>\n<div class=\"rd-retailer-scroll\">1 medium onion, finely chopped<\/div>\n<div class=\"rd-retailer-scroll\">2 cloves garlic, minced<\/div>\n<div class=\"rd-retailer-scroll\">\u00bd teaspoon dried thyme<\/div>\n<div class=\"rd-retailer-scroll\">\u00bd teaspoon ground pepper<\/div>\n<div class=\"rd-retailer-scroll\">2 (10 ounce) cans reduced-sodium condensed cream of mushroom soup, such as Campbell&#8217;s 25% Less Sodium<\/div>\n<div class=\"rd-retailer-scroll\">1\u00bd pounds boneless, skinless chicken breasts, cut into bite-size pieces<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>\u00bd cup shredded extra-sharp Cheddar cheese<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 375\u00b0F. Coat two 8-inch-square baking dishes with cooking spray.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish; add 2 Tbsp. water. Microwave, uncovered, on High until the flesh can be scraped with a fork but is still tender-crisp, 10 to 12 minutes. Scrape the strands onto a plate; set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place broccoli in the same microwave-safe dish; add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, until just barely tender-crisp, 2 to 3 minutes. Drain and set aside to cool.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring, until they&#8217;ve released their juices, about 8 minutes. Add onion and continue cooking until the onion is tender and the mushrooms are lightly browned, about 8 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Stir in garlic, thyme, and pepper; cook, stirring, for 30 seconds, Stir in soup (do not dilute with water) and heat through. Stir in chicken and the reserved squash and broccoli; gently toss to combine well.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Divide the mixture between the prepared baking dishes and sprinkle each with \u00bc cup Cheddar. Cover with foil. Label and freeze one casserole for up to 1 month.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Bake the remaining casserole until bubbling, about 25 minutes. Uncover and continue baking until lightly browned along the edges, 10 to 15 minutes more. Let stand for 10 minutes before serving.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6349101.jpg\" alt=\"Chicken-Spaghetti Squash Bake\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 medium spaghetti squash (about 3 lbs.) 4 cups broccoli florets 1 tablespoon canola oil 1 (10 ounce) package sliced mushrooms 1 medium onion, finely chopped 2 cloves garlic, minced \u00bd teaspoon dried thyme \u00bd teaspoon ground pepper 2 (10 ounce) cans reduced-sodium condensed cream of mushroom soup, such as Campbell&#8217;s 25% Less Sodium [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2061","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2061"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":2062,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2061\/revisions\/2062"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}