Easy Spaghetti Squash Recipe: Chicken and Veggie Explosion

Spaghetti squash became my JAM in 2016. I don’t know why I hadn’t really tried it much before, but I have become obsessed with making meals with spaghetti squash instead of pasta. You name it, I’ve tried it. Well, a couple weeks ago I had a spaghetti squash I was wanting to use and so I literally just made up this easy spaghetti squash recipe out of what I had on hand in the kitchen and it came out so good. The kids loved it, I loved it, and it made great leftovers, too! That’s why Spaghetti Squash Chicken and Veggie Explosion Recipe was the best I could come up with because, well, I literally made it up.

Also, that’s why the pictures are taken in the serving bowl with my iPhone because it’s not like a recipe I thought I’d make and blog. But, I felt I’d be doing you a favor by sharing this easy spaghetti squash recipe with you… haha! (Okay, maybe that’s giving myself too much credit, but hopefully you get what I’m saying!)

Oh, and the other great thing about this recipe is you could easily change it up depending on what veggies you have on hand!

Spaghetti Squash Chicken and Veggie Explosion Recipe

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Spaghetti Squash Chicken and Veggie Explosion Recipe

Delicious and easy recipe made with chicken, spaghetti squash, and vegetables.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Author Molly Stillman

Ingredients

• 1 spaghetti squash
• 1 lb of chicken breast cut into cubes
• 3/4 cup frozen organic spinach
• 1 half bag of frozen organic cauliflower I love the organic tri-color cauliflower. Lilly loves eating the purple and green cauliflower
• 1 half bag frozen organic broccoli florets
• 1/4 bag of frozen organic butternut squash
• 1/4 cup of organic frozen corn
• 1 clove minced garlic
• Olive oil
• Salt and pepper to taste (I love using Himalayan pink salt in lieu of table salt or even sea salt)
• Oregano to taste
• Basil to taste
• Red Pepper Flakes optional

Instructions

1. Preheat oven to 375
2. Cut the spaghetti squash in half length-wise and scoop out the inner stuff.
3. Coat each half of the squash in olive oil, salt, pepper, oregano, and basil
4. Place each half face down on an aluminum foil-covered baking sheet
5. Bake at 375 for 35-45 minutes depending upon the size of your spaghetti squash
6. Meanwhile, while the squash is baking, in a large skillet, add olive oil and minced garlic and let simmer until fragrant
7. Add in your chicken breast, add salt and pepper and cook chicken
8. When chicken is about 90% of the way cooked, add in your spinach, cauliflower, broccoli, butternut squash, and corn. (Remember you can substitute ANY of the veggies I used for what you have on hand)
9. Add a little more spices if you want and a little more olive oil if it needs it, mix well
10. Once spaghetti squash is done, remove from oven and shred the squash with a fork so the "noodles" come out
11. In a large bowl, combine the spaghetti squash "noodles" with your chicken and veggie mixture and mix well
12. At this point, take a taste and add a little more olive oil, salt, pepper, garlic, oregano, and basil if needed. It's really all about your flavor preferences. I also added some red pepper flakes to ours for a little kick.

This easy spaghetti squash recipe is great served on its own or even with a larger meal. I love how customizable it is and how you can really just use what you have on hand to make it your own!

I hope you give it a try and be sure to let me know in the comments if you make it!!