Low Cholesterol Chicken With Spaghetti Squash Recipes

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CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES



Chicken with Spaghetti Squash and Fire-Roasted Tomatoes image

A great, healthy alternative to noodles for spaghetti with a little spice!

Provided by Desirae

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h28m

Yield 2

Number Of Ingredients 11

1 small spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped white onion
1 clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
½ (15 ounce) can fire-roasted diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
  • Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
  • Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g

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

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