Baked Spaghetti Squash with Chicken and Veggies
Transform your weeknight dinner routine with this healthy and flavorful Baked Spaghetti Squash with Chicken and Veggies recipe! Golden, roasted spaghetti squash serves as a low-carb, gluten-free "pasta" base, loaded with tender chicken breast and a medley of sautéed zucchini, red bell pepper, mushrooms, and onion. Seasoned to perfection with Italian spices and topped with melty mozzarella and parmesan cheese, this dish is as comforting as it is wholesome. Served right in the squash shell for a fun, bowl-style presentation, this easy-to-make recipe is perfect for busy weeknights or impressing guests with a nutritious yet hearty meal. Enjoy bursts of vibrant flavor and satisfying texture in every bite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium chicken breast
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 medium zucchini
- 1 medium red bell pepper
- 1 cup mushrooms
- 1 small onion
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese
- 2 tablespoons parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 35-40 minutes, or until the flesh is fork-tender.
While the squash roasts, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic, diced onion, zucchini, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are tender. Stir in the Italian seasoning and cook for an additional minute.
When the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Leave the strands inside the squash shells to create a "bowl."
Divide the cooked chicken and sautéed vegetables evenly among the squash halves. Top each with shredded mozzarella and a sprinkle of parmesan cheese.
Return the stuffed squash halves to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving. Enjoy your Baked Spaghetti Squash with Chicken and Veggies!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 507 mg | 39% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
