Parmesan Spaghetti Squash with Chicken
If there's someone in the family that doesn't like spaghetti squash, try out this Parmesan Herb Spaghetti Squash recipe on them. It changed my son's mind!
Servings: 4 Servings
Calories: 243.5kcal
Ingredients
- 1 (3 lb) spaghetti squash
- 1 lb boneless, skinless chicken breast cut into ¾-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 3 tabelspoons minced shallots
- 3 garlic cloves minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ cup chicken broth
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
- Salt and pepper to taste
Instructions
- 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 12 minutes, turning the squash halfway through cooking. (See Note below for roasting instructions.)
- 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.
- While the spaghetti squash is cooling, heat a large nonstick skillet over medium high heat. Lightly coat with cooking spray and add the chicken. Cook, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a bowl. Set aside.
- Lower the heat to medium, and add the olive oil and butter to the skillet.
- Add the shallots and cook until tender, about 3 minutes. Stir in the garlic, rosemary, thyme and oregano. Cook, stirring, for 1 minute.
- Stir in the chicken broth. Allow the mixture to simmer for 2 to 3 minutes to allow the flavors to meld.
- Add the spaghetti squash and cooked chicken to the skillet and toss with the sauce. Add the grated Parmesan cheese and parsley, and toss again. Taste and season with salt and pepper, if desired. Serve.
Notes
To roast the spaghetti squash: Cut the squash in half lengthwise, scoop out the seeds and fibers and lightly rub the cut edges with olive oil. Place the squash, cut side down, on a baking sheet and cook until the squash is just tender, about 35 to 40 minutes.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25cups | Calories: 243.5kcal | Carbohydrates: 12.1g | Protein: 27.8g | Fat: 10.6g | Saturated Fat: 4.3g | Cholesterol: 79.9mg | Sodium: 556.7mg | Fiber: 2.7g | Sugar: 4.5g
