Spaghetti Squash with Chicken and Veggies
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Spaghetti Squash with Chicken and Veggies

1. Spaghetti squash, halved and seeded - 1 large
2. Olive oil, divided, or to taste - 2 tablespoons
3. Dried parsley, or to taste - ¼ teaspoon
4. Dried oregano, or to taste - ¼ teaspoon
5. Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 pound
6. Chopped broccoli - 3 cups
7. Chopped fresh spinach - 2 cups
8. Sliced fresh mushrooms - 1 cup
9. Finely chopped fresh basil - ½ cup
10. Bell pepper, cut into 1/2-inch squares - 1 large
11. Onion, chopped, or to taste - ½ medium
12. Garlic, minced - 2 cloves

How to cook deliciously - Spaghetti Squash with Chicken and Veggies

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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