Chicken Veggie Spaghetti Squash Recipe

Looking for an easy Chicken Veggie Spaghetti Squash recipe? Learn how to make Chicken Veggie Spaghetti Squash using healthy ingredients.


Submitted by s0mmersmiles

Makes 12 servings



Chicken and veggies in a spaghetti sauce!!

Recipe Ingredients for Chicken Veggie Spaghetti Squash

4 cups grilled chicken, boneless and skinless
1 large zucchini, diced
2 large yellow squash, diced
1 1/2 cups sliced mushrooms
1 large red bell pepper, seeded and sliced
1 medium onion, chopped
1 medium squash, winter, spaghetti , seeded
1 tablespoon olive oil
16 oz of Spaghetti sauce
1 pinch Italian Seasoning
1 pinch Pepper
1/8 cup Parmesan cheese

Recipe Directions for Chicken Veggie Spaghetti Squash

  1. After washing the spaghetti squash, poke holes in it throughout, as you would before cooking a baked potato. In a large pot, fill 1/3 of the way with water, place spaghetti squash in, and bring to a boil. Make sure to put the lid on top of the pot so that the squash will steam cook, and watch the water level! It can drop down fast and burn the squash. Turn the squash frequently to avoid over cooking on area, but don‚??t worry too much if you burn the outside slightly‚??it‚??s the inside we‚??re after!

  2. While spaghetti squash is cooking, slice up raw chicken and place in a large pan. Add a tablespoon of olive oil, and turn up heat to medium/ high. Once all the chicken is sliced up and added to the pan, sprinkle Mrs. Dash‚??s Italian seasoning liberally over chicken and stir. I also add pepper to taste at this time.

  3. While chicken is cooking, chop up the onion and add to the pan. The onion will take the longest to cook next to the chicken, so make sure you start with that. Dice and slice remaining vegetables and add to the pan. Once the chicken is cooked all the way through, I add a normal sized jar of spaghetti sauce and reduce heat to a simmer, stirring occasionally.

  4. The spaghetti squash should be about done now, check for tenderness. Once the squash is tender, remove it from the pot (it will be extremely hot, so be careful!). Slice the squash long ways down the middle, and remove the seeds. Take a fork and graze the top of the squash, allowing the strands to pull as they should- in spaghetti noodle shape! One squash makes a lot of spaghetti strands, so be ready! Place spaghetti in a large bowl and add chicken mixture from pan to the large bowl. Mix completely and serve! Sprinkle a little parmesan cheese for an added flavor!

  5. This recipe makes a LOT, so the gastric bypass patient should either be prepared to eat this for lunch and dinner for the next week, or should save this recipe for family eating!

Categories

Main Dish

Nutrition Facts
Serving Size 215.4g
Amount Per Serving
Calories
223
Calories from Fat
33
% Daily Value*
Total Fat
3.7g
6%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
3267mg
136%
Potassium
762mg
22%
Total Carbohydrates
29.6g
10%
Dietary Fiber
2.7g
11%
Sugars
2.8g
Protein
18.8g
Vitamin A 13% Vitamin C 73%
Calcium 10% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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