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5.0 from 18 votes

Chicken Spinach Mushroom Spaghetti Squash

Packed with nutrients, this Chicken Spinach Mushroom Spaghetti Squash is clean eating at it’s best. The delicious white wine sauce takes it over the top!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 378 kcal
Course: Main Course
Cuisine: Italian , American

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 cloves minced
  • 8 ounces sliced mushrooms
  • ½ cup dry white wine
  • ½ teaspoon basil
  • ¼ teaspoon of oregano
  • 10 ½ oz can diced tomatoes
  • 1 cup low or no-sodium chicken broth
  • 8 ounces fresh spinach
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. Using a large knife, slice the spaghetti squash in half lengthwise down the middle.
  3. Use a spoon to scrape the pulp out and remove the seeds.
  4. 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.
  5. 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.
  6. Leave the squash in the skin and scrape each half with a fork to create the stringy squash.
  7. Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook 4 minutes.
  8. Remove chicken from pan and set aside.
  9. 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.
  10. Stir in mushrooms, basil and oregano and cook for 5 minutes, stirring occasionally.
  11. Add the wine to the pan and cook for 5 minutes or until liquid evaporates, stirring often.
  12. Add the chicken, chicken broth, diced tomatoes, and spinach to pan.
  13. Cook 2 minutes or until spinach wilts, stirring constantly.
  14. Lastly stir in ¼ cup cheese.
  15. Place about ¼ of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.
  16. ENJOY!!

Nutrition Information

Calories 378kcal (19%) Carbohydrates 28g (9%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 78mg (26%) Sodium 442mg (18%) Potassium 1438mg (41%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 5780IU (116%) Vitamin C 33.2mg (37%) Calcium 223mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 378

% 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.