Chicken Spinach Mushroom Spaghetti Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
378 kcal
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Course
Main Course
Chicken Spinach Mushroom Spaghetti Squash
Description
The recipe begins by baking halved spaghetti squash with seeds removed, flesh roasted until it can be easily forked into strands that mimic spaghetti. Meanwhile, bite-sized chicken tenders are sautéed in coconut oil until cooked through and set aside. The same pan is used to soften onions and garlic, then mushrooms and herbs are added and cooked to develop depth.
White wine is incorporated, cooked down to concentrate flavor, followed by canned diced tomatoes and chicken broth, creating a moist, flavorful sauce. Fresh spinach is stirred in near the end to wilt gently. Finally, chicken is returned to the pan, and the tender spaghetti squash strands are combined with the sauce. Parmesan cheese and freshly ground black pepper finish the dish, contributing richness and seasoning.
This dish provides a lighter take on traditional pasta meals without actual pasta and integrates protein and vegetables into the same skillet for a balanced, flavorful meal.
Ingredients
- 3 lb spaghetti squash
- 2 tablespoon coconut oil divided
- 1 pound chicken breast tenders cut into bite size pieces
- 1 medium onion chopped
- 3 garlic minced, cloves
- 8 ounces mushroom sliced
- ½ cup white wine dry
- ½ teaspoon basil
- ¼ teaspoon oregano
- 10 ½ oz diced tomatoes canned
- 1 cup chicken broth low or no-sodium
- 8 ounces spinach fresh
- ¼ cup Parmesan Cheese grated
- 1 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 375 degrees F.
- Using a large knife, slice the spaghetti squash in half lengthwise down the middle.
- Use a spoon to scrape the pulp out and remove the seeds.
- Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
- Optional - You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
- Leave the squash in the skin and scrape each half with a fork to create the stringy squash.
- Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook 4 minutes.
- Remove chicken from pan and set aside.
- Heat another tablespoon of coconut oil over medium-high heat. Add onion and garlic to the pan and cook for about 5 minutes or until soft, stirring frequently.
- Stir in mushrooms, basil and oregano and cook for 5 minutes, stirring occasionally.
- Add the wine to the pan and cook for 5 minutes or until liquid evaporates, stirring often.
- Add the chicken, chicken broth, diced tomatoes, and spinach to pan.
- Cook 2 minutes or until spinach wilts, stirring constantly.
- Lastly stir in ¼ cup cheese.
- Place about ¼ of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.
- ENJOY!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 78mg | 26% |
| Sodium | 442mg | 18% |
| Potassium | 1438mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 5780IU | 116% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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