Spaghetti Squash with Chicken and Veggies

Chicken and delicious fresh veggies lightly cooked and served over spaghetti squash. I came up with this trying to vary the usual weekday fare. It was a smashing success with the family. Can be topped with red pepper flakes or Parmesan cheese, if desired.

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
4 servings


  • 1 large spaghetti squash, halved and seeded

  • 2 tablespoons olive oil, divided, or to taste

  • ¼ teaspoon dried parsley, or to taste

  • ¼ teaspoon dried oregano, or to taste

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

  • 3 cups chopped broccoli

  • 2 cups chopped fresh spinach

  • 1 cup sliced fresh mushrooms

  • ½ cup finely chopped fresh basil

  • 1 large bell pepper, cut into 1/2-inch squares

  • ½ medium onion, chopped, or to taste

  • 2 cloves garlic, minced


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

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

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

Nutrition Facts (per serving)

404 Calories
18g Fat
41g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 404
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 19%
Cholesterol 70mg 23%
Sodium 187mg 8%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 26g
Vitamin C 111mg 557%
Calcium 191mg 15%
Iron 4mg 23%
Potassium 1185mg 25%

* 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.

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