Best 8 Chicken And Spaghetti Squash Recipes

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**Chicken and Spaghetti Squash: A Delightful and Wholesome Fusion**

Chicken and spaghetti squash is a culinary symphony that brings together the savory flavors of chicken with the delicate, slightly sweet taste of spaghetti squash. This wholesome and hearty dish is not only a delight to the taste buds but also a nutritional powerhouse. Our article offers a diverse collection of chicken and spaghetti squash recipes, each with its unique flair and culinary charm.

From the classic comfort of One-Pot Chicken and Spaghetti Squash to the vibrant flavors of Chipotle Chicken Spaghetti Squash, our recipes cater to a wide range of palates. For those seeking a lighter option, our Lemon Garlic Chicken and Spaghetti Squash is a refreshing choice, while the Creamy Pesto Chicken and Spaghetti Squash adds a touch of richness and indulgence.

But the culinary journey doesn't stop there. Our article also includes a tantalizing recipe for Chicken and Spaghetti Squash Casserole, a dish that seamlessly blends chicken, spaghetti squash, and a creamy sauce, resulting in a delightful casserole that's perfect for family gatherings or potlucks.

And for those with dietary restrictions, our Gluten-Free Chicken and Spaghetti Squash is a delicious and allergy-friendly option that doesn't compromise on flavor. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure a successful and enjoyable cooking experience.

So, prepare to embark on a culinary adventure as you explore our collection of chicken and spaghetti squash recipes. Whether you're a seasoned chef or a culinary novice, our recipes will guide you in creating delectable dishes that will impress your family and friends. Bon appétit!

Let's cook with our 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.

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES



Chicken with Spaghetti Squash and Fire-Roasted Tomatoes image

A great, healthy alternative to noodles for spaghetti with a little spice!

Provided by Desirae

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h28m

Yield 2

Number Of Ingredients 11

1 small spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped white onion
1 clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
½ (15 ounce) can fire-roasted diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
  • Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
  • Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g

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.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET



Spicy Chicken and Spaghetti Squash Skillet image

This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.

Provided by Johnney

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 small spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
2 tablespoons olive oil
1/2 cup minced onion
3 -4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or 12 ounces cooked turkey
2 cups canned crushed tomatoes
1/4 cup dry red wine
2 teaspoons capers
2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, to taste
3 tablespoons Italian parsley, finely chopped

Steps:

  • Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
  • Add the chicken or turkey and cook for about 3-4 minutes.
  • Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
  • Add remaining ingredients and simmer for another 5 minutes.
  • Pour sauce over heated spaghetti squash and serve.

SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS



Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios image

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Chicken     Pomegranate     Healthy     Dinner     Spice     Winter     Fall     Dairy Free     Peanut Free     Soy Free     Kosher     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 14

1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (see cooks' note)
1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint, plus more for serving

Steps:

  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
  • Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
  • Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
  • Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
  • Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

CHICKEN AND SPAGHETTI SQUASH



Chicken and Spaghetti Squash image

Make and share this Chicken and Spaghetti Squash recipe from Food.com.

Provided by Dawnab

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken thighs
1 teaspoon roast chicken seasoning
1/2 teaspoon cayenne
2 teaspoons butter
2 cups spaghetti squash, cooked and shredded
1 cup asparagus, cooked and cut into 1 inch length
1/4 cup feta cheese
1/4 cup parmesan cheese, shredded
1/4 cup onion, chopped
2 garlic cloves
1/2 cup cream
8 cherry tomatoes, quartered (optional)

Steps:

  • Preheat oven to 375°F.
  • Coat chicken with spices and cook for 30 minutes.
  • In a saucepan, melt butter, sauté onion till translucent.
  • Add garlic and sauté for another 30 seconds, add cream and cheeses.
  • When sauce is smooth, add squash and asparagus.
  • Heat through.
  • Add 2 T drippings from chicken pan and stir.
  • Serve chicken on top of squash, garnish with tomatoes.

SPAGHETTI SQUASH WITH SPINACH AND CHICKEN



Spaghetti Squash with Spinach and Chicken image

This simple and delicious meal served on spaghetti squash combines flavors of ingredients that can be found in most kitchens.

Provided by Jerry Trevino

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

1 spaghetti squash
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breasts, cubed
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon olive oil
½ cup finely chopped onion
1 serrano pepper, finely chopped
2 cloves garlic, finely chopped
3 large tomatoes, diced
1 cube chicken bouillon (such as Knorr®)
2 ½ cups baby spinach
½ lime

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.
  • Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.
  • Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
  • Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.
  • Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 11.1 g, Cholesterol 64.6 mg, Fat 5.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 1.2 g, Sodium 246.1 mg, Sugar 2.4 g

Tips:

  • Choose the right spaghetti squash: Look for a squash that is firm and has a deep yellow color. Avoid squash that has any soft spots or blemishes.
  • Cook the spaghetti squash properly: The best way to cook spaghetti squash is to roast it in the oven. This will help to caramelize the squash and bring out its natural sweetness. You can also cook spaghetti squash in the microwave or on the stovetop, but roasting is the preferred method.
  • Use a sharp knife to shred the spaghetti squash: A sharp knife will help you to create long, thin strands of spaghetti squash. This will make it easier to eat and will also help to prevent the squash from becoming mushy.
  • Don't overcook the chicken: Chicken that is overcooked will be dry and tough. Cook the chicken until it is cooked through but still juicy.
  • Use a flavorful sauce: The sauce is what will really bring your chicken and spaghetti squash dish together. Choose a sauce that is flavorful and that you enjoy. You can use a store-bought sauce or make your own.
  • Garnish with fresh herbs: Fresh herbs will add a pop of color and flavor to your dish. Some good options include basil, parsley, and chives.

Conclusion:

Chicken and spaghetti squash is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a chicken and spaghetti squash dish that your whole family will love.

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