Recipe By Cindi Garrett
Published Feb 26th
Spaghetti Squash with Chicken and Veggies
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 4 servings Calories 404

Chicken and delicious fresh veggies lightly cooked and served over spaghetti squash. I came up with this trying to vary the usual weekday fare. It was a smashing success with the family. Can be topped with red pepper flakes or Parmesan cheese, if desired.

Recipe Ingredients

  • 1 large spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or to taste
  • ¼ teaspoon dried parsley, or to taste
  • ¼ teaspoon dried oregano, or to taste
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 cups chopped broccoli
  • 2 cups chopped fresh spinach
  • 1 cup sliced fresh mushrooms
  • ½ cup finely chopped fresh basil
  • 1 large bell pepper, cut into 1/2-inch squares
  • ½ medium onion, chopped, or to taste
  • 2 cloves garlic, minced

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
  3. 3 Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
  4. 4 When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
  5. 5 Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

Nutrition Facts

  • Calories 404
  • Carbohydrate 41.1 g
  • Cholesterol 70.1 mg
  • Fat 17.9 g
  • Fiber 3.5 g
  • Protein 25.9 g
  • Saturated Fat 3.8 g
  • Sodium 186.9 mg
  • Sugar 3.1 g
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