Chicken & Spaghetti Squash

Chicken & Spaghetti Squash
Sometimes used as a healthy substitute for long strands of pasta, spaghetti squash combines with chicken and mushrooms to make a delicious tomato-based casserole recipe.
Makes 6
Prep 20 m
Bake 60 m
Cook 11 m



  1. 1 of 4 Heat oven to 350 degrees F.
  2. 2 of 4 Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 degrees F for 50 to 60 minutes, until tender.
  3. 3 of 4 While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; saute 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees F on an instant-read thermometer. Tear basil into bite-size pieces; stir into sauce.
  4. 4 of 4 To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.
Nutrition Information for Chicken & Spaghetti Squash
Servings Per Recipe: 6
Per Serving: 9 g sat. fat, 30 g pro., 21 g carb., 10 g Fat, total, 69 mg chol., 5 g fiber, 714 mg sodium, 292 kcal cal.