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    Home » Recipes » American

    Chicken Spinach Mushroom Spaghetti Squash

    Published: Oct 23, 2015 · Modified: Oct 7, 2024 by Sherri · This post may contain affiliate links · 7 Comments

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    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!

    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!

    a white bowl with cooked spaghetti squash topped with cooked spinach, tomatoes, chicken and parmesan cheese

     

    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.

    closeup of cooked spaghetti squash topped with cooked spinach, tomatoes, chicken and parmesan cheese in a bowl

    Ingredients for Chicken Spinach Mushroom Spaghetti Squash

    Spaghetti squash

    Coconut oil, divided

    Chicken breast tenders, cut into bite size pieces

    Onion, chopped

    Garlic cloves, minced

    Sliced mushrooms

    Dry white wine

    Basil

    Oregano

    Diced tomatoes

    Chicken broth

    Fresh spinach

    ¼ cup grated Parmesan cheese (feta would be good too)

    1 teaspoon freshly ground black pepper

    a white bowl with cooked spaghetti squash topped with cooked spinach, tomatoes, chicken and parmesan cheese

    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 ¼ cup cheese.

    Place about ¼ of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.

    ENJOY!!

    Chicken Spinach Mushroom Spaghetti Squash4

    Chicken Spinach Mushroom Spaghetti Squash1

    Try these other healthy chicken recipes too:

    Slow Cooker Chicken Paprika

    Chicken Pad Thai

    Italian Chicken Zucchini Boats

    Cilantro Lime Chicken Fajitas

    Slow Cooker Chicken Teriyaki

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    a white bowl with cooked spaghetti squash topped with cooked spinach, tomatoes, chicken and parmesan cheese

    Chicken Spinach Mushroom Spaghetti Squash

    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!
    5 from 6 votes
    Prevent your screen from going dark
    Print Pin Share Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 378kcal
    Author: Sherri Hagymas

    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
    • ½ cup dry white wine
    • ½ teaspoon basil
    • ¼ teaspoon of oregano
    • 10 ½ oz can diced tomatoes
    • 1 cup low or no-sodium chicken broth
    • 8 ounces fresh spinach
    • ¼ 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 ¼ cup cheese.
    • Place about ¼ of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.
    • ENJOY!!

    Nutrition

    Calories: 378kcal | Carbohydrates: 28g | Protein: 33g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 442mg | Potassium: 1438mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5780IU | Vitamin C: 33.2mg | Calcium: 223mg | Iron: 4mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Adapted from My Recipes

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    Reader Interactions

    Comments

    1. dino run

      February 27, 2021 at 2:04 am

      This is a great recipe for kids who are lazy to eat vegetables! I will apply immediately to improve their meal

      Reply
    2. run 3

      August 12, 2018 at 10:19 pm

      5 stars
      Your food guide is great, and useful to me. Help me improve my cooking

      Reply
    3. Miz Helen

      November 09, 2015 at 5:15 pm

      5 stars
      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

      Reply
    4. Karly

      November 09, 2015 at 3:17 pm

      This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!

      Reply
    5. Jann Olson

      November 06, 2015 at 11:28 pm

      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

      Reply
    6. April J Harris

      November 06, 2015 at 10:45 am

      5 stars
      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.

      Reply
    7. Carole from Carole's Chatter

      November 05, 2015 at 2:12 pm

      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!

      Reply
    5 from 6 votes (3 ratings without comment)

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