Best 7 Coriander Chicken With Spaghetti Squash Recipes

SPAGHETTI SQUASH BOATS WITH CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
• Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
• Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
• Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
• Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
• Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
• Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

CHICKEN SPAGHETTI SQUASH

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.

CHICKEN PARMESAN WITH SPAGHETTI SQUASH

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.

CHICKEN & SPAGHETTI SQUASH

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.

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY

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!

SPAGHETTI SQUASH CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes.
• Meanwhile, heat 2 tablespoons butter and 1 tablespoon oil in a frying pan over medium-high heat. Saute chicken in the pan with 1 tablespoon garlic and 1 teaspoon basil until browned and no longer pink, 7 to 10 minutes. Remove from heat.
• Remove squash from the oven and cool until easily handled, about 5 minutes. Scrape insides of squash into strands with a fork and transfer to a bowl. Discard skins.
• Mix remaining olive oil, garlic, basil, dried onion, salt, and white pepper together in a bowl.
• Pour half-and-half and remaining butter into a Dutch oven and heat over medium heat. Stir in soup. Add the seasoning mixture and stir. Stir in chicken.
• Ladle a bit of the sauce from the pot to cover the bottom of a baking dish. Put the spaghetti squash on top of the sauce and pour the remaining sauce and chicken on top. Stir to combine. Sprinkle Parmesan cheese over it.
• Bake in the preheated oven, uncovered, until cheese is melted, 20 to 25 minutes.

SPAGHETTI SQUASH WITH CHICKEN

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.