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Home » Recipes » Chicken Recipes » Chicken Spinach Mushroom Spaghetti Squash

Chicken Spinach Mushroom Spaghetti Squash

By Sherri On October 23, 2015, Updated May 5, 2020 9 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!

Chicken Spinach Mushroom Spaghetti Squash in a white bowl with text overlay

 

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.

Chicken Spinach Mushroom Spaghetti Squash in a white 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

1/4 cup grated Parmesan cheese (feta would be good too)

1 teaspoon freshly ground black pepper

Chicken Spinach Mushroom Spaghetti Squash in a white bowl

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 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

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 3 votes
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 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
  • 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

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
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

Adapted from My Recipes

By Sherri Chicken Recipes, Healthy Recipes, Main Dishes, Recipes

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  1. run 3 says

    August 12, 2018 at 10:19 pm

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

    Reply
  2. Miz Helen says

    November 9, 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
  3. Karly says

    November 9, 2015 at 3:17 pm

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

    Reply
  4. Jann Olson says

    November 6, 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
  5. April J Harris says

    November 6, 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
  6. Carole from Carole's Chatter says

    November 5, 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
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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