Chicken and Spaghetti Squash

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

Chicken and Spaghetti Squash

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large spaghetti squash (about 4 lbs)

  • 2

    Tbsp olive oil

  • 10

    ounces sliced white mushrooms

  • 3

    cloves garlic, thinly sliced

  • 2-14½

    ounce each Italien-seasoned diced tomatoes

  • 3

    boneless, skinless chicken breasts (about 1-½ lbs), cut into 1-inch pieces

  • ½

    tsp salt

  • ¼

    tsp red pepper flakes

  • ½

    cup fresh basil leaves

  • ½

    cup Parmesan cheese


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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