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Chicken Spaghetti Squash



4 servings
prep time: 10 minutes
cook time: 30 minutes

Cooked spaghetti squash creates long, skinny strands that look a
lot like thin pasta. Try it, for a novel experience.

  • 1 medium spaghetti squash
  • 1 TBS. olive oil
  • 1/2 cup chopped onions
  • 3 TBS. minced garlic
  • 1 can (~15 oz.) crushed tomatoes
  • 1 tsp. dried oregano or Italian seasoning
  • 1 tsp. black pepper
  • 8 oz. boneless chicken breast, cut in large pieces
  1. Carefully cut squash in half lengthwise. (Tip: Microwave the squash whole for a few minutes, and it will be easier to cut safely.) Remove seeds. Place skin-down in microwave-safe dish. Add 1/4 cup water to dish and cover with plastic wrap. Microwave for about 10 minutes. Cool until safe to handle, then scoop squash out with a fork, creating long strands.
  2. In a skillet, heat onions, garlic and oil until onions are soft. Add tomatoes, spices, and chicken. Allow to simmer 15-20 minutes. Check to make sure chicken is no longer pink.
  3. Pour sauce over heated squash on serving dish and serve.

Variations:
Cook 8 oz. regular pasta according to package directions, instead of spaqhetti squash.