CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, salt, pepper, olive oil, boneless, skinless chicken breasts, garlic, roma tomatoes, spinach, marinara sauce, fresh basil, red pepper
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- 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 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, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
- Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
- Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
- Stack the basil leaves and roll them up. Cut into slices and add to pan.
- Add crushed red pepper, and stir until the ingredients are fully incorporated.
- Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
- Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 7 grams, Protein 29 grams, Sugar 13 grams
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
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
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
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
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.
SPAGHETTI SQUASH CHICKEN PARM
An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.
Provided by Megan Olson
Categories Chicken Parmesan
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
- After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
- Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
- Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
- As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
- Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
- Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 28.7 g, Cholesterol 82 mg, Fat 14.5 g, Fiber 3.1 g, Protein 37.3 g, SaturatedFat 2.5 g, Sodium 802.1 mg, Sugar 0.6 g
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- Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
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