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!

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

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

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!!