Chicken and Veggie Spaghetti Squash

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Delicious hardy meal that's bound to satisfy all your pasta cravings. If you want to go meatless, sub out the chicken for some tofu.

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Yields24 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 large spaghetti squash, halved with seeds removed
 1 teaspoon salt
 1 teaspoon pepper
 2 teaspoons olive oil
 2 teaspoons avocado oil
 2 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, sliced thinly
 3 garlic cloves, diced
 1/4 cup onions
 4 roma tomatoes, diced
 1 cup spinach
 1/4 cup mushrooms, diced
 1/4 cup sweet bell pepper, diced
 3 cups marinara sauce
 ½ cup fresh basil
 ¼ teaspoon crushed red pepper
 1/4 cup parmesan cheese
1

Preheat oven to 375˚ degrees.

2

Combine olive oil with salt and pepper in small brush, and coat the flesh of the spaghetti squash.

3

Place face down on the baking sheet, and bake for 40-45 minutes, or until skin can be easily pierced.

4

While the squash is cooking, heat avocado oil in a large pan. Add the onion and cook for 5 minutes, or until they become translucent.

5

Add chicken breasts, moving frequently. sprinkle salt and pepper over top. cook for another 5 minutes. Add the garlic, and cook for an additional 5 minutes, or until chicken is fully cooked.

6

Add tomatoes, peppers, mushrooms and spinach. Cook until spinach has wilted.

7

Add marinara sauce, basil, and crushed red pepper, and stir until the fully combined. Remove from stove top and set aside.

8

Once the squash has finished cooking, remove from the oven and let sit for a few minutes to cool.

9

Shred the inside of each squash, all the way through to the bottom without penetrating the skin.

10

Pour the sauce over the shredded squash, top with parmesan cheese, and serve.

Ingredients

 1 large spaghetti squash, halved with seeds removed
 1 teaspoon salt
 1 teaspoon pepper
 2 teaspoons olive oil
 2 teaspoons avocado oil
 2 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, sliced thinly
 3 garlic cloves, diced
 1/4 cup onions
 4 roma tomatoes, diced
 1 cup spinach
 1/4 cup mushrooms, diced
 1/4 cup sweet bell pepper, diced
 3 cups marinara sauce
 ½ cup fresh basil
 ¼ teaspoon crushed red pepper
 1/4 cup parmesan cheese

Directions

1

Preheat oven to 375˚ degrees.

2

Combine olive oil with salt and pepper in small brush, and coat the flesh of the spaghetti squash.

3

Place face down on the baking sheet, and bake for 40-45 minutes, or until skin can be easily pierced.

4

While the squash is cooking, heat avocado oil in a large pan. Add the onion and cook for 5 minutes, or until they become translucent.

5

Add chicken breasts, moving frequently. sprinkle salt and pepper over top. cook for another 5 minutes. Add the garlic, and cook for an additional 5 minutes, or until chicken is fully cooked.

6

Add tomatoes, peppers, mushrooms and spinach. Cook until spinach has wilted.

7

Add marinara sauce, basil, and crushed red pepper, and stir until the fully combined. Remove from stove top and set aside.

8

Once the squash has finished cooking, remove from the oven and let sit for a few minutes to cool.

9

Shred the inside of each squash, all the way through to the bottom without penetrating the skin.

10

Pour the sauce over the shredded squash, top with parmesan cheese, and serve.

Chicken and Veggie Spaghetti Squash
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