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.
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
SPAGHETTI SQUASH CHICKEN PARM
An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.
Provided by Megan Olson
Categories Chicken Parmesan
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
- After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
- Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
- Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
- As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
- Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
- Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 28.7 g, Cholesterol 82 mg, Fat 14.5 g, Fiber 3.1 g, Protein 37.3 g, SaturatedFat 2.5 g, Sodium 802.1 mg, Sugar 0.6 g
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.
SPAGHETTI SQUASH CASSEROLE WITH CHICKEN
Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Provided by MCabrera75
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
- Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
- Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
- Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g
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
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.
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
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