Spaghetti Squash With Chicken Mushrooms And Spinach Recipes

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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.

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

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

MUSHROOM & BACON SPAGHETTI SQUASH BOWL



Mushroom & Bacon Spaghetti Squash Bowl image

This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! - Emily Montgomery, Madison, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium spaghetti squash (about 4 pounds)
12 ounces bacon strips, cut into 3/4-inch pieces
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine or chicken broth
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
2 tablespoons chopped fresh sage
1/4 cup shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1085mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 23g 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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