Packed with nutrients, this Chicken Spinach Mushroom Spaghetti Squash is clean eating at it’s best. The delicious white wine sauce takes it over the top!
Chicken Spinach Mushroom Spaghetti Squash
After making this Baked Margarita Spaghetti Squash a couple of months ago, much more spaghetti squash has been making it into my grocery cart. It is a wonderful substitute for pasta and has is many nutrients like folic acid, potassium, and vitamin A as well as essential fatty acids omega-3 and omega-6. Plus only about 40 calories per cup. So much better than high carb pasta!
My go-to way to serve it most often is with a little garlic and parmesan cheese since it is super simple that way. But I wanted to try a recipe that would be more of a meal in itself.
Adding chicken was my plan and you can’t go wrong with sautéing onion, garlic and mushroom together and adding it to almost anything. Then tossing in some fresh spinach and diced tomatoes, white wine and chicken broth and spice it up a bit. Delicious!
THIS is clean eating at it’s best.
Ingredients for Chicken Spinach Mushroom Spaghetti Squash
1 3-3.5 lb spaghetti squash
2 tablespoon coconut oil, divided
1 pound chicken breast tenders, cut into bite size pieces
1 medium onion, chopped
3 garlic cloves, minced
8 ounces sliced mushrooms
1/2 cup dry white wine
1/2 tsp basil
1/4 tsp of oregano
1 10 1/2 oz can diced tomatoes
1 cup low or no-sodium chicken broth
8 ounces fresh spinach
1/4 cup grated Parmesan cheese (feta would be good too)
1 teaspoon freshly ground black pepper
How to Make Chicken Spinach Mushroom Spaghetti Squash
Preheat the oven to 375 degrees F.
Using a large knife, slice the spaghetti squash in half lengthwise down the middle.
Use a spoon to scrape the pulp out and remove the seeds.
Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
Optional – You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
Leave the squash in the skin and scrape each half with a fork to create the stringy squash.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook 4 minutes.
Remove chicken from pan and set aside.
Heat another tablespoon of coconut oil over medium-high heat. Add onion and garlic to the pan and cook for about 5 minutes or until soft, stirring frequently.
Stir in mushrooms, basil and oregano and cook for 5 minutes, stirring occasionally.
Add the wine to the pan and cook for 5 minutes or until liquid evaporates, stirring often.
Add the chicken, chicken broth, diced tomatoes, and spinach to pan.
Cook 2 minutes or until spinach wilts, stirring constantly.
Lastly stir in 1/4 cup cheese.
Place about 1/4 of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.
ENJOY!!
Chicken Spinach Mushroom Spaghetti Squash
Ingredients
- 3 lb spaghetti squash
- 2 tablespoon coconut oil divided
- 1 pound chicken breast tenders cut into bite size pieces
- 1 medium onion chopped
- 3 garlic cloves minced
- 8 ounces sliced mushrooms
- 1/2 cup dry white wine
- 1/2 tsp basil
- 1/4 tsp of oregano
- 10 1/2 oz can diced tomatoes
- 1 cup low or no-sodium chicken broth
- 8 ounces fresh spinach
- 1/4 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Using a large knife, slice the spaghetti squash in half lengthwise down the middle.
- Use a spoon to scrape the pulp out and remove the seeds.
- Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
- Optional - You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
- Leave the squash in the skin and scrape each half with a fork to create the stringy squash.
- Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook 4 minutes.
- Remove chicken from pan and set aside.
- Heat another tablespoon of coconut oil over medium-high heat. Add onion and garlic to the pan and cook for about 5 minutes or until soft, stirring frequently.
- Stir in mushrooms, basil and oregano and cook for 5 minutes, stirring occasionally.
- Add the wine to the pan and cook for 5 minutes or until liquid evaporates, stirring often.
- Add the chicken, chicken broth, diced tomatoes, and spinach to pan.
- Cook 2 minutes or until spinach wilts, stirring constantly.
- Lastly stir in 1/4 cup cheese.
- Place about 1/4 of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.
- ENJOY!!
Nutrition
Adapted from My Recipes
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run 3 says
Your food guide is great, and useful to me. Help me improve my cooking
Miz Helen says
I just pinned your awesome dish, it looks delicious. Thanks so much for sharing with Full Plate Thursday and have a great week!
Come Back Soon,
Miz Helen
Karly says
This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Jann Olson says
My son just gave me a spaghetti squash from his garden. I had planned to do the garlic and parmesan cheese bake, but may have to try this. Looks and sounds yummy! Thanks for sharing the recipe with SYC.
hugs,
Jann
April J Harris says
What a wonderful way to serve spaghetti squash! Love this tasty, healthy meal, Sherri! Pinned 🙂 Thank you for being a part of the Hearth and Soul Hop.
Carole from Carole's Chatter says
Sherri, this is great. I would love you to stop by Food on Friday: Chicken over at Carole’s Chatter to add this to the recipe collection! Cheers!