Chicken & Spaghetti Squash Recipe
Chicken & Spaghetti Squash Recipe photo by Taste of Home

Chicken & Spaghetti Squash Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/2 cup: 348 calories, 14g fat (5g saturated fat), 63mg cholesterol, 493mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 27g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash Supreme in Taste of Home August/September 2008, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jan. 14, 2015

"This recipe was a BIG hit! And it's even better the next day, so make lots!!! We really liked this. My husband is not normally a big fan of spaghetti squash, but he said this recipe is a keeper! I guess we'll be planting spaghetti squash in our garden this year!"

Reviewed Dec. 28, 2014

"I doubled this recipe for my family of 6 and they devoured it! The best casserole I've made by far! My kids didn't even realize they were eating squash!!!"

Reviewed Jun. 25, 2014

"This was delicious I used ro-tel for the tomatoes. And the Spaghetti squash fresh out of the garden.Even my super picky 9yr old cleaned his plate and said it was yummy and I was the best cook.."

Reviewed May. 2, 2014

"This was delicious. Followed advice from others, drained spaghetti squash, added diced zucchini . I used Italian diced tomatoes, doubled the sauce recipe, and 1 1/2 lbs of diced chicken. My husband likes a lot of meat and sauce. I would make this again and may add carrots next time."

Reviewed Mar. 25, 2014

"Very good and easy to prepare."

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