Best 3 Baked Spaghetti Squash And Chicken Recipes

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Baked Spaghetti Squash and Chicken is a flavorful and healthy dish that is perfect for a weeknight meal. This hearty and flavorful dish is packed with tender chicken, roasted spaghetti squash, and a creamy sauce. The spaghetti squash provides a healthy and low-carb alternative to traditional pasta, while the chicken is a lean and protein-rich addition. The creamy sauce adds a touch of richness and flavor, making this dish irresistible. This recipe also includes variations for different dietary preferences, such as a vegetarian option and a gluten-free option. With its simple ingredients and easy-to-follow instructions, Baked Spaghetti Squash and Chicken is a delicious and versatile dish that can be enjoyed by everyone.

Here are our top 3 tried and tested recipes!

BAKED SPAGHETTI SQUASH AND CHICKEN



Baked Spaghetti Squash and Chicken image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
Minced clove of garlic
1 cup chicken broth
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley or basil leaves
Salt and freshly ground black pepper

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 AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH



Chicken and Broccoli Twice-Baked Spaghetti Squash image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h5m

Yield 2 servings

Number Of Ingredients 10

1 medium spaghetti squash (2 1/2 to 3 pounds)
1 cup broccoli florets
2 cups 2% milk
1 clove garlic, smashed
4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
  • Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
  • Preheat the broiler.
  • Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
  • Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES



Baked Spaghetti Squash With Chicken and Veggies image

A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.

Provided by Dotty2

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
1 lb chicken breast, cubed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 garlic clove, chopped
1 (14 1/2 ounce) can can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
2 1/4 cups shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375°F.
  • Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
  • Reduce oven temp to 350°F.
  • Lightly grease casserole dish.
  • In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
  • Continue to cook and stir until vegetables are tender.
  • Mix the shredded squash and tomatoes into the skillet; add spices.
  • Cook and stir until heated through.
  • Remove skillet from heat and mix in 2 cups cheese until melted.
  • Transfer to prepared casserole dish.
  • Bake 25 minutes.
  • Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.

Tips:

  • Choose the right spaghetti squash: Look for a firm, heavy spaghetti squash with smooth, unbroken skin. Avoid squash with blemishes or soft spots.
  • Cook the spaghetti squash properly: To prevent the squash from becoming mushy, cook it until it is tender-crisp. You can bake it in the oven, microwave it, or steam it.
  • Use a sharp knife to shred the spaghetti squash: This will help to create long, thin strands that resemble spaghetti.
  • Season the spaghetti squash to taste: Add salt, pepper, garlic, herbs, or other spices to taste. You can also add a drizzle of olive oil or a knob of butter.
  • Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can cook the chicken in a skillet, in the oven, or on the grill.
  • Assemble the dish: Combine the cooked spaghetti squash and chicken in a bowl. Add your favorite sauce and toppings, such as cheese, vegetables, or nuts.

Conclusion:

Baked spaghetti squash and chicken is a delicious, healthy, and easy-to-make meal. It is a great way to enjoy spaghetti squash, which is a nutritious and low-carb alternative to pasta. This dish is also a good source of protein and fiber. With a few simple tips, you can make a delicious and satisfying baked spaghetti squash and chicken dish that the whole family will enjoy.

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