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Spaghetti Squash Recipes Yummly

Spaghetti Squash with Chicken and Veggies

This comforting recipe combines tender chicken, colorful vegetables, and spaghetti squash for a satisfying yet nutritious meal. The dish features bell peppers, zucchini, and cherry tomatoes for freshness, tossed with a light garlic-herb sauce. It's a warm, healthy alternative to traditional pasta dishes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium spaghetti squash
  • 2 boneless chicken breasts, diced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • Fresh herbs (such as basil or parsley)
  • Salt and pepper to taste

Equipment

  • Oven
  • baking sheet
  • skillet
  • chef's knife

Method
 

Instructions
  1. Preheat oven to 400°F. Cut spaghetti squash lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper. Roast cut-side down for 40 minutes or until tender.
  2. While squash roasts, sauté diced chicken breast in olive oil until golden brown, about 5-7 minutes.
  3. Add chopped bell peppers, zucchini, and cherry tomatoes to the pan. Cook until vegetables are tender-crisp, about 3-4 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth to deglaze the pan.
  5. Remove spaghetti squash from oven and use a fork to scrape out the pasta-like strands.
  6. Combine spaghetti squash strands with the chicken and vegetable mixture. Toss with fresh herbs and season to taste.
  7. Serve immediately with an extra sprinkle of fresh herbs.

Notes

Choose spaghetti squash that feels heavy for its size. Roast cut-side down for more tender strands. Feel free to substitute vegetables based on seasonal availability. For a creamier version, add a splash of cream or coconut milk.