Dinner · Lunch · Poultry
Chicken and Veggie Spaghetti Squash
Chicken and Veggie Spaghetti Squash. Made with spaghetti, chicken breast and avocado. Get ingredient amounts and step-by-step instructions.
1 hr24 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 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
- ¼ cup onions
- 4 roma tomatoes, diced
- 1 cup spinach
- ¼ cup mushrooms, diced
- ¼ cup sweet bell pepper, diced
- 3 cups marinara sauce
- ½ cup fresh basil
- ¼ teaspoon crushed red pepper
- ¼ cup parmesan cheese
How to make Chicken and Veggie Spaghetti Squash
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Preheat oven to 375˚ degrees.
- 02
Combine olive oil with salt and pepper in small brush, and coat the flesh of the spaghetti squash.
- 03
Place face down on the baking sheet, and bake for 40-45 minutes, or until skin can be easily pierced.
- 04
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.
- 05
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.
- 06
Add tomatoes, peppers, mushrooms and spinach. Cook until spinach has wilted.
- 07
Add marinara sauce, basil, and crushed red pepper, and stir until the fully combined. Remove from stove top and set aside.
- 08
Once the squash has finished cooking, remove from the oven and let sit for a few minutes to cool.
- 09
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.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe.
You may also like
40-Clove Garlic Chicken with Shallots and Tarragon
Made with chicken thigh, chicken stock and white wine.
