Spaghetti squash makes a fantastic, healthy meal when topped with an easy chicken puttanesca sauce. 220 calories and 1 Weight Watchers Freestyle SP. Thank you to QSquared NYC for helping me to share this recipe with you.
We are full-on into the marathon and half-marathon training season at our house, and that means two things. First, there’s a constant pile of dirty laundry to be done. Between my husband, my older son and myself, we produce a lot (A LOT!!!) of dirty laundry. Second, copious amounts of food are being consumed. Calories burned, calories replaced.
I’m constantly coming up with new meals that are high in protein and rich in nutrients, both for the blog as well as quick family dinners. Everything is made in double batches so they can be eaten for dinner and then again for lunch the next day. Hearty Lentil & Black Bean Soup, Crockpot Gingered Chickpea & Spicy Tomato Stew, Hearty Chicken Stew with Butternut Squash & Quinoa…if it can be doubled or tripled and it’s healthy, I’m making it and we’re all consuming it like bears at the end of hibernation.
On the days that I want something pasta-like, but I’m not feeling like slurping up a big bowl of noodles, I pick up a spaghetti squash at the store and stick in the microwave. Of course, you can roast spaghetti squash in the oven too, but I go the quick and easy microwave route if I’m in a hurry.
With a full cup of spaghetti squash and a full cup of chicken puttanesca sauce per serving, this dish will fill you up. Unless you’re my husband, who likes to run 20 miles, then go skiing. He eats half of a fridge full of food and is still hungry (and slim!)
I served this dish in our QSquared NYC bowls and plates, which are used almost daily in our house. The ones you see in the pictures are from their Round Ruffle Collection. As soon as I brought them out, filled with the spaghetti squash and chicken puttanesca, my younger son said, “These are the nicest looking plastic plates I’ve ever seen. They don’t even look like plastic. They look breakable, but they’re not!” You said it, buddy!
The dishes are actually made of melamine and are BPA-free. They’re very sturdy, which makes them perfect for entertaining both indoors and outdoors. I’m thinking of using them on Super Bowl Sunday when shatter-proof dishes seem like a necessity amongst rowdy football fans.
If you want to learn more about QSquared NYC and see some of their amazing collections of dishes (tons of different patterns), check out their site, or follow them on Facebook, Pinterest or Instagram.
Other spaghetti squash recipes:
Cookin’ Canuck’s Vegetarian Enchilada Stuffed Spaghetti Squash
Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
Rootiful’s Spaghetti Squash with Pesto & Beans
SippitySup’s Spaghetti Squash & Farro Salad
She Likes Food’s Eggs in Purgatory with Spaghetti Squash
Chicken Puttanesca with Spaghetti Squash Recipe
Spaghetti squash makes a fantastic, healthy meal when topped with an easy chicken puttanesca sauce. 220 calories and 1 Weight Watchers Freestyle SP.
- 1 (3 lb.) spaghetti squash
- 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 (28 oz.) can crushed tomatoes
- 1/4 cup pitted & quartered kalamata olives
- 2 tbsp capers
- 1/4 cup minced flat-leaf parsley
- Salt and pepper, to taste
The spaghetti squash
The spaghetti squash:
- Using a large, sharp knife, pierce the spaghetti squash in several places.
- Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm until ready to serve.
- Lightly coat a large nonstick skillet with cooking spray and set over medium-high heat. Add the chicken, season with salt and pepper, and cook until just cooked through. Remove from the pan and set aside.
- Heat the olive oil in the skillet set and turn the heat to medium. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic.
- Stir in the crushed tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.
- Stir in the cooked chicken and parsley, season with salt and pepper if necessary and serve.
- Divide the spaghetti squash between 4 plates and top with the sauce. Serve.
Disclosure: This post was sponsored by QSquared NYC. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!