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Spaghetti Squash Recipes Yummly

Spaghetti Squash with Chicken and Veggies

A comforting and nourishing spaghetti squash recipe featuring tender chicken, colorful vegetables, and delicate squash strands. This balanced meal brings together sautéed chicken breast with bell peppers, zucchini, and onions in a light sauce made from chicken broth, garlic, and herbs. Perfect for busy weeknights, it comes together in about thirty minutes and offers a healthy, low-carb alternative to traditional pasta dishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium spaghetti squash
  • 2 chicken breasts, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional)

Equipment

  • baking sheet
  • sharp knife
  • large skillet
  • fork

Method
 

Instructions
  1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, rub with olive oil, and season with salt and pepper
  2. Roast squash for 40-50 minutes until tender, then scrape out strands with a fork
  3. While squash roasts, sauté diced chicken breast in a pan until golden brown and cooked through
  4. Remove chicken from pan and set aside. In same pan, sauté bell peppers, zucchini, and onions until tender-crisp
  5. Add minced garlic to vegetables and cook for 1 minute until fragrant
  6. Return chicken to pan, add chicken broth and herbs, simmer for 2-3 minutes
  7. Combine sauce mixture with spaghetti squash strands, toss gently to coat
  8. Season with additional salt and pepper if needed, then serve immediately

Notes

Customize with your favorite vegetables - broccoli, mushrooms, or cherry tomatoes work well. The spaghetti squash can be cooked ahead of time and stored in an airtight container for quick meal preparation during the week.