Spaghetti Squash with Chicken and Veggies

asian european greek italian korean mediterranean middle eastern region thai main side savory medium medium

Prep

25 min

Cook

57 min

Total

82 min

Ingredients (12)

1 large spaghetti squash, halved and seeded g

2 tablespoons olive oil, divided, or to taste g

¼ teaspoon dried parsley, or to taste g

¼ teaspoon dried oregano, or to taste g

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces g

3 cups chopped broccoli g

2 cups chopped fresh spinach g

1 cup sliced fresh mushrooms g

½ cup finely chopped fresh basil g

1 large bell pepper, cut into 1/2-inch squares g

½ medium onion, chopped, or to taste g

2 cloves garlic, minced g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.

Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.

When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.

Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.