Chicken and Spaghetti - Squash That Is

Servings: 4

Get the Pan!

Everyone loves this dish – even the kids, who view the strands of spaghetti squash as they do their favorite pasta and can even twirl them around their forks.



1 large spaghetti squash, cut in half lengthwise
2 tablespoons olive oil
1 pound chicken breasts, cut into 1/2-inch pieces
2 cloves garlic, minced
1/4 cup fresh flat-leaf parsley, minced
1/2 cup cooked green peas
1/2 cup finely chopped tomatoes
Parmesan cheese


Chicken Spaghetti Squash recipe 


Cut the squash crosswise into 6 equal pieces. Steam the squash in a steamer basket in a large stock pot for about 15 minutes or until tender. Using a fork, separate the strands of the squash – spaghetti style; set aside.

In a medium skillet coated with Teflon™ non-stick, heat the olive oil over medium heat and sauté the chicken, seasoning with a twist of salt and pepper to taste. Add the garlic and parsley just a minute or so. Stir in the squash, tossing lightly to coat. Add the peas and tomatoes and warm through and serve.


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