SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES

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Spaghetti Squash with Chicken and Veggies image

Chicken and delicious fresh veggies lightly cooked and served over spaghetti squash. I came up with this trying to vary the usual weekday fare. It was a smashing success with the family. Can be topped with red pepper flakes or Parmesan cheese, if desired.

Provided by Cindi Garrett

Categories     Spaghetti Squash Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

1 large spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or to taste
¼ teaspoon dried parsley, or to taste
¼ teaspoon dried oregano, or to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 cups chopped broccoli
2 cups chopped fresh spinach
1 cup sliced fresh mushrooms
½ cup finely chopped fresh basil
1 large bell pepper, cut into 1/2-inch squares
½ medium onion, chopped, or to taste
2 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
  • Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
  • When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
  • Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

Nutrition Facts : Calories 404 calories, Carbohydrate 41.1 g, Cholesterol 70.1 mg, Fat 17.9 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 3.8 g, Sodium 186.9 mg, Sugar 3.1 g

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