Baked Spaghetti Squash & Chicken Recipe

Name: Baked Spaghetti Squash & Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb. spaghetti squash; 2 TBL butter; 2 TBL flour; Minced clove of garlic; 1 C chicken broth; 12 oz skinless boneless chicken breasts, cut into 1/2-inch cubes; 1/2 C milk or heavy cream; 1/2 C freshly grated Parmesan cheese; 1/2 C (packed) fresh parsley or basil leaves; Salt and freshly ground black pepper

Servings: persons

3 1/2 lb. spaghetti squash
2 TBL butter
2 TBL flour
Minced clove of garlic
1 C chicken broth
12 oz skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 C milk or heavy cream
1/2 C freshly grated Parmesan cheese
1/2 C (packed) fresh parsley or basil leaves
Salt and freshly ground black pepper

1
Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
2
While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
3
Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

1023

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 lb. spaghetti squash, 2 TBL butter, 2 TBL flour, Minced clove of garlic, and more.

Yes, Baked Spaghetti Squash & Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spaghetti Squash & Chicken

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