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Chicken and Spaghetti Squash


292 calories; 10 gm fat, 30 gm protein, 21 gm carbs, 5 gm fiber; 7 Weight Watchers Plus Points

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Rate this recipe 4.5/5 (2 Votes)


  • 1 large spaghetti squash (about 4 lbs)
  • 2 Tbsp olive oil
  • 10 ounces sliced white mushrooms
  • 3 cloves garlic, thinly sliced
  • 2-14 1/2 ounce each Italien-seasoned diced tomatoes
  • 3 boneless, skinless chicken breasts (about 1-1/2 lbs), cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 cup fresh basil leaves
  • 1/2 cup Parmesan cheese


Servings 6
Preparation time 20mins
Cooking time 91mins


Step 1

Heat oven to 350 degrees

Cut squash in half lenghtwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13X9 inch baking dish and add 1/2 cup water. Cover tightly with foil. Bake at 350 degrees for 50-60 minutes.

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. Tear basil into bite-sized pieces; stir into sauce.

To serve, carefully remove cooked squash from the baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprikle with cheese and servel


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