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Spaghetti Squash & Chicken Skillet




Source of Recipe


Angela Lowry


Recipe Introduction


Can't find Tofutti Sour Cream, try using the Mock Sour Cream Recipe in this archives.


List of Ingredients




3 tb GFCF Margarine
1 c Sliced fresh mushrooms
1/3 c Chopped leeks
1/4 c Chopped celery
3 tb Chopped sweet red pepper
3 tb Finely chopped fresh parsley
2 c Cooked spaghetti squash
4 Boneless chicken breasts, cooked and cut into thin strips
1/4 c Crushed GFCF bread crumbs
1/4 ts Salt
1/4 ts Seasoned pepper
1/8 ts Garlic powder
Pinch of dried summer savory
1/2 c Tofutti Sour cream
1 oz Shredded / crumbled soymage (optional)(1/4 cup)

Recipe



Melt margarine in a large skillet over medium heat. Add
mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or until tender.

Add spaghetti squash and next 6 ingredients, cook 4
mins, stirring constantly.

Stir in Tofutti sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat.

Sprinkle with soymage. Cover and let stand for 1 minute.

To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish. Cover and bake at 350 F for 20-25 mins.