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Mediterranean Chicken with Spaghetti Squash

 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
6 ServingsPrep: 35 min. Cook: 35 min.


  • 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


  • Cut squash in half lengthwise; discard seeds. Place squash cut side
  • down on a microwave-safe plate. Microwave, uncovered, on high for

2 of 2

Mediterranean Chicken with Spaghetti Squash (continued)

Directions (continued)

  • 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. Yield: 6 servings.
Nutritional Facts: 3/4 cup chicken mixture with 1 cup squash equals 340 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 656 mg sodium, 27 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.