Chicken And Spaghetti Squash Recipes

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LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY



Lemon Chicken & Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups cherry tomato, halved
½ lemon, juiced
1 cup chicken broth
8 oz baby spinach

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
  • Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
  • Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
  • Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
  • Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
  • Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
  • Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
  • Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
  • Pour the sauce over the squash. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

CHICKEN SPAGHETTI SQUASH



Chicken Spaghetti Squash image

In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1 large spaghetti squash (about 2 1/2 pounds)
2 tablespoons olive oil
One 10-ounce package sliced mushrooms
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup half-and-half
2 cups shredded rotisserie chicken (skin and bones discarded)
3 cups shredded Cheddar

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
  • Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
  • Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

SPAGHETTI SQUASH CASSEROLE WITH CHICKEN



Spaghetti Squash Casserole with Chicken image

Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!

Provided by MCabrera75

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 10

1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
kosher salt and freshly ground black pepper to taste
1 small onion, minced
2 cloves garlic, minced
1 pound ground chicken
4 cups spaghetti sauce
1 (12 ounce) package frozen chopped spinach, thawed and well drained
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
  • Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  • While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
  • Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
  • Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY



Chicken Parm-Stuffed Spaghetti Squash Recipe by Tasty image

Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 large spaghetti squash
2 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
flour
italian bread crumb
marinara sauce
shredded mozzarella cheese
grated parmesan cheese
italian seasoning, to taste
salt, to taste
pepper, to taste
oil, for frying

Steps:

  • With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
  • Scoop out the seeds - brush with oil, salt, and pepper.
  • Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
  • Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
  • Place flour, beaten egg, and breadcrumbs into three separate bowls.
  • Coat each strip with flour, then egg, and then roll in bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
  • Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
  • Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
  • Shred the inside of each squash, being careful not to poke through the skin.
  • Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
  • Return to the oven to bake for 10-15 minutes until the cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams

CHICKEN PARMESAN WITH SPAGHETTI SQUASH



Chicken Parmesan With Spaghetti Squash image

I grow spaghetti squash and herbs in my garden every year, so this recipe is the perfect way to use them up. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 medium spaghetti squash
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons minced fresh parsley, plus more for topping
1 tablespoon minced fresh oregano or 3/4 teaspoon dried oregano
1 tablespoon minced fresh basil or 3/4 teaspoon dried basil
2 tablespoons olive oil
1 jar (14 ounces) pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

Nutrition Facts : Calories 501 calories, Fat 19g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 9g fiber), Protein 43g protein.

CHICKEN & SPAGHETTI SQUASH



Chicken & Spaghetti Squash image

While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1 medium spaghetti squash (4 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons prepared pesto
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup dry bread crumbs
1/4 cup shredded Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chicken broth
1/3 cup shredded cheddar cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

BAKED SPAGHETTI SQUASH AND CHICKEN



Baked Spaghetti Squash and Chicken image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
Minced clove of garlic
1 cup chicken broth
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley or basil leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
  • While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
  • Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

SPAGHETTI SQUASH WITH CHICKEN



Spaghetti Squash with Chicken image

I've always wanted to try spaghetti squash but most of the recipes I see are meatless. I like meat. So with that said, I kept it on the healthy side and used ground chicken. I made this for my family and even my 5-year-old who hates veggies loved it, although I did tell him it was just spaghetti.

Provided by Junia Sonier

Categories     Spaghetti Squash Recipes

Time 1h30m

Yield 6

Number Of Ingredients 15

2 (4 pound) spaghetti squash
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
15 medium cherry tomatoes, halved
½ large green bell pepper, chopped
½ large red bell pepper, chopped
½ large orange bell pepper, diced
½ large yellow bell pepper, chopped
½ cup minced red onion
½ pound ground chicken
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely minced
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
  • Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
  • While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
  • When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
  • Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
  • Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
  • Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
  • Sprinkle with Parmesan cheese, salt, and pepper and serve.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 49.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 2.7 g, Sodium 247 mg, Sugar 2.2 g

CHICKEN AND SPAGHETTI SQUASH



Chicken and Spaghetti Squash image

Make and share this Chicken and Spaghetti Squash recipe from Food.com.

Provided by Dawnab

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken thighs
1 teaspoon roast chicken seasoning
1/2 teaspoon cayenne
2 teaspoons butter
2 cups spaghetti squash, cooked and shredded
1 cup asparagus, cooked and cut into 1 inch length
1/4 cup feta cheese
1/4 cup parmesan cheese, shredded
1/4 cup onion, chopped
2 garlic cloves
1/2 cup cream
8 cherry tomatoes, quartered (optional)

Steps:

  • Preheat oven to 375°F.
  • Coat chicken with spices and cook for 30 minutes.
  • In a saucepan, melt butter, sauté onion till translucent.
  • Add garlic and sauté for another 30 seconds, add cream and cheeses.
  • When sauce is smooth, add squash and asparagus.
  • Heat through.
  • Add 2 T drippings from chicken pan and stir.
  • Serve chicken on top of squash, garnish with tomatoes.

BAKED CHICKEN WITH SPAGHETTI SQUASH



Baked Chicken With Spaghetti Squash image

What a meal this is!! I love spaghetti squash anyway, so this is just a bonus to have it with the chicken parmesan, so tasty.

Provided by Chef mariajane

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs spaghetti squash, halved lengthwise, and seeded
6 tablespoons caesar salad dressing, divided
1 garlic clove, minced
1/4 teaspoon ground pepper
4 chicken breasts, boneless, skinless (about 6 oz each)
1 1/3 cups tomato and herbs pasta sauce, divided
1/4 cup part-skimmed mozzarella cheese, shredded

Steps:

  • Preheat oven to 350°F Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut side up, on baking sheet. Brush with 3 tablespoons dressing and sprinkle with garlic and pepper. Bake for 30 minutes.
  • Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 minutes. Spread 1/3 cup pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted an squash is tender, about 10 minutes.
  • Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.

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From easychickenrecipes.com


CHICKEN PARMIGIANA WITH SPAGHETTI SQUASH | HEART AND STROKE …
1 spaghetti squash, halved and seeded. 1/2 tbsp (7 mL) canola oil. 1/2 cup (125 mL) whole grain flour. 1 tbsp (15 mL) dried oregano. 3/4 cup (175 mL) whole grain bread crumbs. 1/2 tsp (2 mL) black pepper. 1 egg, whisked. 4 chicken breasts (3 oz/90 g each), pounded until uniform thickness/about 1/2 inch (1 cm) canola oil cooking spray.
From heartandstroke.ca


SKILLET CHICKEN PARMESAN SPAGHETTI SQUASH | KITCHN
2020-06-15 Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, scrape the strands from a cooked spaghetti squash out with a fork. Grate 1/2 cup mozzarella cheese on the large holes of a box grater, and grate 1/2 cup Parmesan cheese on the small holes. Heat 1 tablespoon olive oil in a large ovenproof skillet over ...
From thekitchn.com


BEST SPAGHETTI SQUASH CHICKEN GRATIN | 35 MINUTES
2021-06-05 Preheat oven to 425F. Place entire spaghetti squash inside the microwave for 5 minutes. Slice bacon as shown below. Cut chicken into bite-size cubes as shown below and lightly sprinkle salt and black pepper. Once 5 minutes are up from step 3), cut spaghetti squash in half long ways and scoop out the seeds as shown below.
From lowcarbingasian.com


SOUTHWESTERN SPAGHETTI SQUASH WITH CHICKEN - JULIA'S ALBUM
2016-11-20 Add the spaghetti squash flesh to the skillet with the chicken mixture. If the skillet is not large enough, use a large bowl and combine the spaghetti squash flesh and all the chicken mixture from the skillet in a large bowl. Stir to combine. Taste and add more salt, and more spices (cumin and chili powder) if needed. Set the oven to broil.
From juliasalbum.com


MAKE EASY CHEESY CHICKEN STUFFED SPAGHETTI SQUASH (IN THE SHELL)
2021-10-25 Preheat oven to 375°F (190°C). Wash, cut spaghetti squash in half lengthwise and remove seeds. Rub lightly with 1/2 Tbsp canola oil and place cut side down on baking sheet. Bake for 35-45 minutes until fork tender. Once cool to the touch, use a fork to scrape strings out of squash halves.
From gettystewart.com


CHICKEN SPAGHETTI SQUASH CASSEROLE - LOW CARB YUM
2015-11-02 Set spaghetti squash strands aside. In 9x13-inch casserole dish, combine butter, coconut flour, chicken stock, milk, salt, and pepper. Stir in chicken meat, broccoli, spaghetti squash strands, and grated Parmesan. Top with pork rinds (if using) and shredded cheddar. Bake for 25 minutes at 400°F or until browned.
From lowcarbyum.com


CHICKEN SPAGHETTI SQUASH RECIPE — EATWELL101
2020-09-07 Place squash, cut-side down, onto the prepared baking dish and roast until tender, about 35-45 minutes. 2. In the meantime, in a large skillet, over high heat, saute garlic and chopped sun-dried tomatoes in 2 tablespoons of the reserved oil for 1 minute until garlic is fragrant. Remove from the pan, keeping the oil, and cook chicken tenders on ...
From eatwell101.com


10 BEST SPAGHETTI SQUASH CHICKEN BREAST RECIPES | YUMMLY
2022-05-06 Turkey Meatballs with Marinara and Spaghetti Squash Mazola® Corn Oil. Spice Islands Garlic Powder, spice, red onion, fresh spinach and 16 more. Creamy Spaghetti Squash…. Stir It Up. sea salt, chicken breasts, tomato sauce, coconut milk, organic chicken broth and 9 more.
From yummly.com


CHICKEN POT PIE SPAGHETTI SQUASH CASSEROLE - MANTITLEMENT
2019-03-26 Instructions. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes. Stir in the garlic and cook one minute longer.
From mantitlement.com


CRACK CHICKEN AND SPAGHETTI SQUASH RECIPE - BAKE ME SOME SUGAR
2022-02-26 Step Two: Now you will place spaghetti squash cut side down on a baking sheet with edges. Then add in 1/3 cup water to the pan. Step Three: Bake for 30-40 minutes or until the water is absorbed, and the squash has turned a light golden orange color. Step Four: Once the squash is done remove and let cool a bit.
From bakemesomesugar.com


ROASTED SPAGHETTI SQUASH WITH CHICKEN CACCIATORE - PLATTER TALK
2019-04-07 Using a spoon, clean out the seeds from the center of the squash. Drizzle a ½ of a tablespoon of olive oil inside each of the halves of squash. Lightly salt and pepper each half. Place on cookie sheet with cut side down. Cook for approximately 30-40 minutes at 350 degrees. Remove from oven and allow to cool slightly.
From plattertalk.com


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