Lemon Chicken And Spaghetti Squash Recipes

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LEMON CHICKEN AND SPAGHETTI SQUASH



Lemon Chicken and Spaghetti Squash image

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

Provided by Sherry Vorick

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 spaghetti squash
1 tablespoon olive oil
1 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
2 cut into pieces chicken breasts
1 medium yellow onion, diced
4 garlic cloves, minced
3 cups cherry tomatoes, halved
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, juiced
1 cup chicken broth
8 ounces Baby Spinach

Steps:

  • 1. Preheat oven to 375˚F/200˚C.
  • 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
  • 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
  • 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
  • 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
  • 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
  • 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
  • 8. Using a fork, shred the inside of the squash.
  • 9. Pour sauce over the squash. Serve immediately.
  • 10. Enjoy!

Nutrition Facts : Calories 239.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 46.4, Sodium 1169.6, Carbohydrate 16.4, Fiber 3.4, Sugar 4.7, Protein 20.1

SPAGHETTI SQUASH WITH LEMON AND CAPERS



Spaghetti Squash with Lemon and Capers image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato concasse (peeled and seeded)

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
  • Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  • In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
  • In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

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

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

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE - (5/5)



Lemon Chicken & Spaghetti Squash Recipe - (5/5) image

Provided by Golfwidow7

Number Of Ingredients 14

For the sauce:
1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, juiced
1 cup chicken broth
8 ounces baby spinach

Steps:

  • 1. Preheat oven to 375˚F/200˚C. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent. 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 8. Using a fork, shred the inside of the squash. 9. Pour sauce over the squash. Serve immediately.

LEMON CHICKEN SPAGHETTI



Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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

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