Chicken & Spaghetti Squash Recipe

4.5 20 21
Chicken & Spaghetti Squash Recipe
Chicken & Spaghetti Squash Recipe photo by Taste of Home
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Chicken & Spaghetti Squash Recipe

Read Reviews
4.5 20 21
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 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

Directions

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. 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

Nutritional Facts

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

  • 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
  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

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Reviews forChicken & Spaghetti Squash

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Suzanne User ID: 9267766 274806
Reviewed Oct. 2, 2017

"I made this recipe for supper tonight. It is delicious. I will definitely make it again. Thank you for sharing."

MY REVIEW
katecrid47 User ID: 7098019 274776
Reviewed Oct. 2, 2017

"My whole family loved this recipe. It was my first time eating spaghetti squash. Loved it! Will definitely make this again. Thank you for sharing!"

MY REVIEW
hotfudgesundae User ID: 3463962 268679
Reviewed Jun. 29, 2017

"First time user of Spaghetti Squash and glad to have run across this recipe! Liked by all"

MY REVIEW
retnuh User ID: 1354035 217861
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!"

MY REVIEW
AmyLStonesifer User ID: 8187689 216228
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!!!"

MY REVIEW
brooks36 User ID: 7865047 78748
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.."

MY REVIEW
Rebelred User ID: 7787448 171293
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."

MY REVIEW
Stacied76 User ID: 5853660 168322
Reviewed Mar. 25, 2014

"Very good and easy to prepare."

MY REVIEW
cindiak User ID: 221828 168321
Reviewed Mar. 11, 2014

"Perfect! I just discovered spaghetti squash and this recipe really hit the spot."

MY REVIEW
Docsbob User ID: 7105238 171291
Reviewed Jan. 16, 2014

"I used the tip on draining the squash and texture is perfect. I never have pesto on hand so I use a cilantro,garlic, oil paste instead. This is one of my family favorites....even my 2 year old likes it!"

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