Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
3 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale
Description
Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale features the unique texture of spaghetti squash, which is first roasted until tender and then shredded into noodle-like strands. Meanwhile, onions are caramelized to a rich brown to develop sweetness, and then garlic, mushrooms, and chicken strips are sautéed together, blending savory and earthy notes. Fresh thyme and lemon zest add herbal brightness, while chicken broth supports gentle simmering and moist cooking.
Kale leaves are added near the end and covered to wilt them just enough, preserving their vibrant green color and tender texture. The cooked spaghetti squash is then combined with the sautéed mixture, offering a low-carb alternative to traditional pasta with a similar mouthfeel but a lighter presence. The lemon zest provides a subtle citrus aroma that complements the garlic and thyme.
This dish can serve as a satisfying main course for those seeking a vegetable-rich, protein-packed meal. Its composition makes it suitable for pairing with a simple side salad or enjoyed on its own as a wholesome plate.
Ingredients
- 1 spaghetti squash roasted, medium-sized
- 2 Tbsp avocado oil (or olive oil)
- 1 yellow onion thinly sliced, medium-sized
- 5 cloves garlic minced, large
- 3 cups portobello mushrooms chopped into sixths, baby
- 2 tsp thyme chopped, fresh
- 2 chicken breasts sliced into strips, about 1 to 1.5 lbs, large
- 1/2 cup chicken broth
- 4 cups kale leaves
- lemon zest of 1
- 1/2 teaspoon salt to taste, sea salt
Instructions
- Roast the spaghetti squash using these instructions and set aside until ready to use
- While the squash is roasting, prepare the rest of the recipe. Heat the avocado oil to medium-high and add the onion. Sauté, stirring occasionally, until onion is deeply brown, and almost caramelized, about 15 to 20 minutes. If at any point the onion begins to burn, reduce the heat to medium-low and add broth to deglaze the pan.
- Add the garlic, mushrooms, and chicken and continue cooking until the mushrooms have softened and the chicken has browned slightly, about 3 to 5 minutes. Add the chicken broth, thyme, sea salt, and lemon zest and bring to a full but gentle boil. Add the kale leaves and cover the skillet. Cook until kale has wilted and chicken is cooked through, about 3 to 5 minutes.
- Once the spaghetti squash has finished roasting, remove it from the oven and allow it to cool enough to handle. Use a fork to release the spaghetti strands from the squash and place them in a large bowl.
- Transfer the chicken mixture to the bowl with the squash and toss everything together until combined. Taste for flavor and add sea salt, and/or lemon juice to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 359kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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