Recipe for Spaghetti Squash Stuffed with Chicken and Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
2 med spaghetti squash ( 2 pounds each), cut lengthwise into halves, seeded
Olive oil cooking spray
12 x -16 ounces boneless, skinless chicken breast, cubed
2 med Jerusalem artichokes (about 8 oz), peeled, cubed
1 med onion, chopped
2 med carrots, diagonally sliced
1/2 cup quartered mushrooms
1/2 cup sliced celery
2 x cloves garlic, minced
2 tsp flour
2 med tomatoes, coarsely chopped
1/2 cup reduced-sodium fat-free chicken broth
3/4 x - 1 teaspoon dried marjoram leaves
Salt and pepper, to taste
Instructions:
Instructions: Place squash halves, cut side down, in large baking pan; add 1/2 inch water.

Bake, covered, at 350 degrees F until squash is tender, 30 to 40 minutes. Scrape pulp into large bowl, separating strands with fork; reserve shells.

Spray large skillet with cooking spray; heat over medium heat until hot.

Saute chicken, Jerusalem artichokes, onion, carrots, mushrooms, celery, and garlic until chicken is light brown, about 8 minutes. Stir in flour and cook 1 minute longer.

Add tomatoes, broth, and marjoram to skillet; heat to boiling. Cook, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper.

Toss chicken mixture with spaghetti squash; spoon mixture into reserved squash shells. Sprinkle with green onions.

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