CHICKEN & SPAGHETTI SQUASH
While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- Pour the sauce over the squash. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds - brush with oil, salt, and pepper.
- Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
- Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
- Place flour, beaten egg, and breadcrumbs into three separate bowls.
- Coat each strip with flour, then egg, and then roll in bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
- Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
- Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
- Return to the oven to bake for 10-15 minutes until the cheese has melted.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams
CHICKEN PARMESAN WITH SPAGHETTI SQUASH
I grow spaghetti squash and herbs in my garden every year, so this recipe is the perfect way to use them up. -Kristina Krummel, Elkins, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.
Nutrition Facts : Calories 501 calories, Fat 19g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 9g fiber), Protein 43g protein.
BAKED CHICKEN WITH SPAGHETTI SQUASH
What a meal this is!! I love spaghetti squash anyway, so this is just a bonus to have it with the chicken parmesan, so tasty.
Provided by Chef mariajane
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut side up, on baking sheet. Brush with 3 tablespoons dressing and sprinkle with garlic and pepper. Bake for 30 minutes.
- Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 minutes. Spread 1/3 cup pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted an squash is tender, about 10 minutes.
- Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.
SPAGHETTI SQUASH BOATS WITH CHICKEN
These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
- Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
- Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
- Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
- Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.
Nutrition Facts : ServingSize 1 (of 4), Calories 538 kcal, Carbohydrate 37 g, Protein 42 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 14 g
CHICKEN SPAGHETTI SQUASH BAKE
This chicken spaghetti squash casserole is a riff on the classic chicken spaghetti. It's creamy and cheesy with a bit of spice from the diced tomatoes and chiles and sweetness from the spaghetti squash.
Provided by Karly Campbell
Categories Chicken
Time 1h50m
Number Of Ingredients 13
Steps:
- To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
- To cook in the Instant Pot, follow follow these directions..
- Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
- Place the strands of squash in a large mixing bowl.
- Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted, stirring often.
- Whisk in the ground mustard and pepper.
- Remove from the heat and whisk in the cheddar and mozzarella until the mixture is smooth and creamy.
- Reduce oven heat to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the chicken, Ro*Tel, garlic, and onion powder to the mixing bowl with the spaghetti squash.
- Pour the cheese sauce over the top and stir gently to coat.
- Pour mixture into the prepared baking dish and bake for 20 minutes or until hot and bubbly.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 553 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 42 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1 cup, Sodium 435 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICKEN PAPRIKA WITH SPAGHETTI SQUASH
Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative.
Provided by jenngersnaps
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, salt, caraway seeds and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan.
- Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. Return chicken and onion mixture to the pan; stir in tomatoes. Bring chicken mixture to a simmer.
- Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 25.5 g, Cholesterol 38.8 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.1 g, SaturatedFat 3.8 g, Sodium 561.3 mg, Sugar 4 g
BBQ BAKED CHICKEN SPAGHETTI SQUASH CASSEROLE
This crowd-pleasing, gluten free BBQ Baked Chicken Spaghetti Squash Casserole is cheesy, flavorful and delicious! You'll never know it's low carb and only 214 calories!
Provided by Taylor Kiser
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
- Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
- While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
- Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
- Once your squash has cooked, it's time to throw everything together.
- Spray a casserole dish or cast-iron skillet with cooking spray.
- Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
- Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
- In a medium sized bowl, combine the BBQ sauce and Greek yogurt
- Pour the yogurt mixture over the squash mixture and mix until well combined.
- Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
- Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
- Devour!
Nutrition Facts : Calories 214 kcal, Carbohydrate 17.6 g, Protein 21.9 g, Fat 6.4 g, SaturatedFat 3.3 g, Cholesterol 43.3 mg, Sodium 650.7 mg, Fiber 4.5 g, Sugar 10.4 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
BAKED CHICKEN SPAGHETTI
Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.
Provided by Jessica Gavin
Categories Dinner Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Set the oven rack to the middle position-Preheat the oven to 375°F (190ºC).
- In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
- Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
- Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
- Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
- Sprinkle the pasta with the shredded mozzarella and parmesan.
- Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
- Garnish with chopped parsley, and serve immediately.
Nutrition Facts : Calories 457 kcal, Carbohydrate 48 g, Protein 24 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 1461 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES
A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.
Provided by Dotty2
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
- Reduce oven temp to 350°F.
- Lightly grease casserole dish.
- In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
- Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet; add spices.
- Cook and stir until heated through.
- Remove skillet from heat and mix in 2 cups cheese until melted.
- Transfer to prepared casserole dish.
- Bake 25 minutes.
- Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.
BAKED SPAGHETTI SQUASH AND CHICKEN
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
- While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
- Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.
SPAGHETTI SQUASH WITH CHICKEN
I've always wanted to try spaghetti squash but most of the recipes I see are meatless. I like meat. So with that said, I kept it on the healthy side and used ground chicken. I made this for my family and even my 5-year-old who hates veggies loved it, although I did tell him it was just spaghetti.
Provided by Junia Sonier
Categories Spaghetti Squash Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
- While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
- When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
- Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
- Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
- Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
- Sprinkle with Parmesan cheese, salt, and pepper and serve.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 49.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 2.7 g, Sodium 247 mg, Sugar 2.2 g
BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH
The most delicious way to enjoy spaghetti squash, our Buffalo Chicken-Stuffed Squash is easy to make and always hits the spot. A filling, tasty, and nutritious dish that will soon become a family favorite in your home.
Provided by The Real Food Dietitians
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
- Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken.
- Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
- Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
- In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
- Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.
Nutrition Facts : ServingSize 1/4th of the recipe, Calories 308 calories, Sugar 6 g, Sodium 582 mg, Fat 14 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 36 g
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- Cook the spaghetti squash by either cutting it in half and roasting it for 45 minutes in a 400 degree oven OR piercing it all over with a knife and them microwaving it on high for 10 minutes or until softened. Scrape out with fork when ready to serve. Season with salt and pepper.
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- Cook your spaghetti squash. To roast it: Preheat the oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp. Place each squash half, cut side down, on the prepared baking sheet. Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell whether its tender by pushing on the outside or putting a fork into the inner strands of the inside of the squash; it should give.) Once cool enough to handle, use a fork to pull the long strands of spaghetti squash from the sides. Or see directions for microwave spaghetti squash or Instant Pot spaghetti squash.
- Meanwhile, steam the broccoli. Add the broccoli florets to a steamer basket in a pot with about an inch of water in the bottom. Cover, turn heat on to high, and steam for 6-8 minutes, until the broccoli is tender.
- Add the steamed broccoli, cooked chicken, chicken broth and cream cheese. Stir well to mix and make a smooth sauce. Lower heat to medium low.
BAKED BUFFALO CHICKEN SPAGHETTI SQUASH. - HOW SWEET EATS
From howsweeteats.com
5/5 (15)Category Main CourseCuisine AmericanTotal Time 45 mins
- Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, make the chicken. Heat a large skillet over medium heat and add the butter. Sprinkle the chicken all over with salt and pepper. Place it in the skillet and brown on all sides, cooking through, about 5 to 6 minutes. Reduce the heat to low and drizzle in the 1/3 cup buffalo wing sauce. Sprinkle in half of the sliced scallions. Toss to coat then turn off the heat.
- When the squash are done, remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up. Season the squash with a pinch of salt and pepper. Drizzle on some buffalo wing sauce and blue cheese dressing or ranch, if you wish. Sprinkle on a little bit of cheddar. Next, layer on the chicken and divide the pieces evenly between the squash.
CHICKEN AND SPAGHETTI SQUASH (READY IN AN HOUR!) - EASY ...
From easylowcarb.com
Ratings 5Category Main CourseCuisine AmericanTotal Time 1 hr
- Slice spaghetti squash into 1" thick rings. Scrape out seeds and bake 35-40 minutes or until tender. Scrape with a fork to create strands.
- Cook onion, garlic and bell pepper in butter until tender. Add cream cheese and Italian seasoning, then cook until melted. Stir in broth and cream slowly until smooth. Simmer until thick and bubbly.
- Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and season with season and pepper to taste.
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