Best Spicy Chicken And Spaghetti Squash Skillet Recipes

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

Categories Spaghetti Squash Recipes

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

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES

Chicken with Spaghetti Squash and Fire-Roasted Tomatoes image

A great, healthy alternative to noodles for spaghetti with a little spice!

Provided by Desirae

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h28m

Yield 2

Number Of Ingredients 11

Ingredients

1 small spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped white onion
1 clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
½ (15 ounce) can fire-roasted diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch dried oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g