SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES

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

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

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