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
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
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
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
LEMON CHICKEN AND SPAGHETTI SQUASH
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
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
TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)
Provided by tammy1365
Number Of Ingredients 16
Steps:
- COOK THE SQUASH Preheat oven to 350°F. Cut the squash in half, lengthwise. Use a spoon to scrape the pulp out and remove the seeds. Place the squash on a baking sheet with the cut side down. Line the baking sheet with foil for easy clean-up. Bake for about 30 minutes, or until a fork easily punctured the skin and the squash seems soft. Scrape the cooked squash with a fork, to create the stringy, spaghetti squash. PREPARE THE CHICKEN: Heat the coconut oil in a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes or until soft. Stir in the mushrooms and cook for about 5 more minutes. Add the chicken, chicken broth, lemon juice, tomatoes and spinach to the pan. Stir about 5 minutes until the spinach is wilted and the chicken cooked through. Stir in the parmesan cheese To serve, place about 1/4 of the spaghetti squash on a plate and top with about 1 cup of the chicken veggie mixture.
SPAGHETTI SQUASH WITH GRILLED CHICKEN AND SUNDRIED TOMATOES
This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!
Provided by FullyClothedChef
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees (F).
- With a sharp knife, cut spaghetti squash in half lengthwise.
- Scrape/remove seeds with a spoon.
- Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
- Using a fork, scrape the inside of the squash with the tines to remove strands.
- In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
- Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
- Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
- Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
- Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
- Serve on top of the squash strands with fresh shaved Parmesan cheese.
Nutrition Facts : Calories 214.4, Fat 11.6, SaturatedFat 3.1, Cholesterol 49.1, Sodium 265.7, Carbohydrate 8.7, Fiber 1.1, Sugar 1.8, Protein 19.1
CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES
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
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
SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN
Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.
Provided by Marina Pariseau
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a shallow, non-reactive baking dish.
- Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
- Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g
MEDITERRANEAN CHICKEN WITH SPAGHETTI SQUASH
Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant dinnertime hit. Serve it with a quick salad for a complete meal. Jayne Martin - Strathclair, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet., In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.
Nutrition Facts : Calories 340 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 656mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE - (5/5)
Provided by Golfwidow7
Number Of Ingredients 14
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.
CHICKEN & SPAGHETTI SQUASH
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
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
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