Spaghetti Squash with Chicken and Veggies

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 404 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.

Step 4

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.

Step 5

Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.