Chicken Paprika with Spaghetti Squash

4.4
(84)

Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative.

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Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs
Servings:
6
Yield:
6 servings

Ingredients

  • 1 (3 pound) spaghetti squash

  • 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 green bell pepper, diced

  • 2 tablespoons paprika

  • 1 teaspoon salt

  • 1 teaspoon caraway seeds

  • ground black pepper to taste

  • 3 skinless, boneless chicken breast halves

  • 1 (14.5 ounce) can whole peeled tomatoes, drained

  • ½ cup sour cream (Optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool.

  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, salt, caraway seeds and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan.

  3. Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. Return chicken and onion mixture to the pan; stir in tomatoes. Bring chicken mixture to a simmer.

  4. Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.

Nutrition Facts (per serving)

251 Calories
12g Fat
26g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 251
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 19%
Cholesterol 39mg 13%
Sodium 561mg 24%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 15g
Vitamin C 32mg 160%
Calcium 121mg 9%
Iron 3mg 14%
Potassium 628mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.