Spaghetti squash is served with chicken and excellent fresh vegetables that have been mildly cooked. I created this in an effort to change up the typical daily fare. The family enjoyed it tremendously. Upon request, may be sprinkled with Parmesan cheese or red pepper flakes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place spaghetti squash, cut-sides up, in a 9×13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
- Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
- 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.
- 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 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 187 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |