Tomato Lemon Chicken Over Spaghetti Squash Recipe 355

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CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY



Chicken & Tomato-Stuffed Spaghetti Squash Recipe by Tasty image

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

1 large spaghetti squash
salt, to taste
pepper, to taste
olive oil
2 boneless, skinless chicken breasts, cubed
3 cloves garlic, minced
4 roma tomatoes, diced
8 oz spinach
24 oz marinara sauce, 1 jar
½ cup fresh basil
¼ teaspoon red pepper, crushed

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



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

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

TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)



Tomato Lemon Chicken over Spaghetti Squash Recipe - (3.5/5) image

Provided by tammy1365

Number Of Ingredients 16

SAUCE:
1 spaghetti squash
1 tablespoon coconut 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
8 ounces sliced mushrooms
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, juiced
1 cup chicken broth
8 ounces baby spinach
1/4 cup grated Parmesan cheese

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



Spaghetti Squash With Grilled Chicken and Sundried Tomatoes image

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

1 large spaghetti squash
2 tablespoons extra virgin olive oil
4 garlic cloves, Minced
1 cup chicken broth, Divided Use
1/3 cup sun-dried tomato, Chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts, Grilled And Sliced
1/4 cup grated parmesan cheese
salt and pepper

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



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

SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN



Spaghetti Squash with Summer Pesto and Chicken image

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

1 (1 pound) spaghetti squash
2 cups shredded cooked chicken
6 cups packed fresh basil
1 cup extra virgin olive oil
¾ cup pine nuts
4 cloves garlic
2 lemons, juiced
1 teaspoon sea salt
1 pinch sea salt and ground black pepper to taste

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



Mediterranean Chicken with Spaghetti Squash image

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

1 medium spaghetti squash
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
5 center-cut bacon strips, chopped
1 medium leek (white portion only), coarsely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/3 cup half-and-half cream
2 plum tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

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)



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.

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

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From keeprecipes.com


50 BEST SPAGHETTI SQUASH RECIPES WE CAN’T LIVE WITHOUT
2022-05-12 Plus, it’s filled with antioxidants, vitamin C and so many other vitamins and minerals. Keep reading for 50 tasty and healthy spaghetti squash recipes that will satisfy any craving. 1. Roasted Spaghetti Squash. This recipe is easy, simple, and totally tasty! You can use this method of cooking for almost any recipe.
From insanelygoodrecipes.com


LEMON CHICKEN &AMP; SPAGHETTI SQUASH - BUZZFEED
2018-10-31 Preparation: 1. Preheat the oven to 375˚F (190˚C). 2. Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes. 3. Cut the squash in...
From buzzfeed.com


ONE PAN SPICY LEMON CHICKEN PASTA WITH TOMATOES
2021-11-01 Instructions. Heat olive oil in a large skillet over medium-high heat. Add onion and stir, cooking until soft and nearly translucent. Stir in garlic and cook for 30 seconds. Add chicken and cook until just browned. Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
From yellowblissroad.com


GARLICKY CHICKEN OVER SPAGHETTI SQUASH - GLUTEN FREE HOMESTEAD
2015-10-23 Add diced tomatoes to the oil in the pan where you cooked the chicken. Bring to a boil and turn down to simmer for half an hour. The tomatoes will break down as they simmer. As you stir the sauce, you can crush the tomatoes with a fork. Next, add your butter and five cloves of diced garlic. Yes, that’s why it’s called garlicky chicken.
From glutenfreehomestead.com


SUN-DRIED TOMATO CHICKEN WITH ARTICHOKES OVER SPAGHETTI SQUASH
2015-04-21 Instructions. Preheat oven to 375 degrees F. Rub the flesh side of the spaghetti squash with olive oil and season with coarse salt. Place flesh-side-down on a baking sheet and cook for 35-45 minutes until flesh can be easily shredded with a fork. Spoon out seeds and discard. Keep squash flesh-side-down to keep warm while you prepare the chicken.
From ameessavorydish.com


GARLIC BUTTER CHICKEN WITH SPAGHETTI SQUASH - LAURA FUENTES
2020-12-18 Pour the half and half in a microwave-safe bowl and microwave for 1 minute or until warmed. To the same skillet, melt the butter over medium-high heat. Add the garlic and cook for one minute, constantly stirring, until fragrant. Slowly add the half and half, Italian seasoning, and red pepper flakes.
From laurafuentes.com


CHICKEN SPAGHETTI SQUASH RECIPE — EATWELL101
2020-09-07 1 (2-3 pounds / 1-1/2kg) spaghetti squash 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste Directions 1. Preheat oven to 400°F (200°C). Lightly oil a baking sheet or line with parchment paper. Cut the squash in half lengthwise from stem to tail and scrape out the seeds and gunk.
From eatwell101.com


SPAGHETTI SQUASH WITH LEMON AND PARMESAN RECIPE - SIDECHEF
In a medium sized saucepan, on medium-low heat, melt Salted Butter (3 Tbsp) . Add Garlic (3 cloves) and saute for 4 minutes or until the garlic is just cooked. Add Heavy Cream (3/4 cup) and stir until it is well combined. Add Lemon (1) and stir. About a 1/4 cup at a time, stir in Parmesan Cheese (3/4 cup) .
From sidechef.com


RECIPE OF FAVOURITE LEMON HEN AND SPAGHETTI SQUASH
To get began with this explicit recipe, we should put together just a few components. You may have Lemon hen and spaghetti squash utilizing 13 components and 9 steps. Right here is how one can obtain it. Substances and spices that should be Take to make Lemon hen and spaghetti squash: 1 spaghetti squash; Olive oil; Sea salt; Black pepper
From iderecipe.com


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