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Spaghetti Squash Recipes Yummly

Spaghetti Squash with Chicken and Vegetables

A versatile spaghetti squash recipe featuring tender chicken breast combined with colorful vegetables like bell peppers, zucchini, onions, and mushrooms. This dish offers a low-carb alternative to traditional pasta while providing a balanced, nutritious meal. Perfect for busy weeknights when you want something wholesome without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium spaghetti squash
  • 2 chicken breasts, sliced
  • 1 bell pepper, chopped
  • 1 zucchini, sliced
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh herbs (optional)

Equipment

  • baking sheet
  • skillet
  • knife
  • fork
  • cutting board

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) and cut spaghetti squash in half lengthwise, removing seeds
  2. Place squash cut-side down on baking sheet and roast for 30-40 minutes until tender
  3. While squash roasts, heat olive oil in large skillet over medium heat
  4. Cook chicken until golden brown, about 5-7 minutes per side
  5. Add chopped vegetables to skillet and sauté until tender, 8-10 minutes
  6. Season with salt, pepper, and optional herbs
  7. Remove squash from oven and scrape out spaghetti-like strands with fork
  8. Combine squash strands with chicken and vegetable mixture
  9. Serve warm and garnish with additional herbs if desired

Notes

For microwave method: Pierce squash with knife 10-15 times and microwave for 10-15 minutes until tender. Cooked squash strands can be stored in refrigerator for up to 5 days. Feel free to substitute vegetables based on what you have available.