LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- Pour the sauce over the squash. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE - (5/5)
Provided by Golfwidow7
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375˚F/200˚C. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent. 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 8. Using a fork, shred the inside of the squash. 9. Pour sauce over the squash. Serve immediately.
CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
SPAGHETTI SQUASH CASSEROLE WITH CHICKEN
Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Provided by MCabrera75
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
- Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
- Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
- Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g
LEMON CHICKEN SPAGHETTI
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.
Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
LEMON CHICKEN AND SPAGHETTI SQUASH
Make and share this Lemon Chicken and Spaghetti Squash recipe from Food.com.
Provided by Sherry Vorick
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375˚F/200˚C.
- 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
- 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
- 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
- 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
- 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
- 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
- 8. Using a fork, shred the inside of the squash.
- 9. Pour sauce over the squash. Serve immediately.
- 10. Enjoy!
Nutrition Facts : Calories 239.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 46.4, Sodium 1169.6, Carbohydrate 16.4, Fiber 3.4, Sugar 4.7, Protein 20.1
SPAGHETTI SQUASH WITH CHICKEN
I've always wanted to try spaghetti squash but most of the recipes I see are meatless. I like meat. So with that said, I kept it on the healthy side and used ground chicken. I made this for my family and even my 5-year-old who hates veggies loved it, although I did tell him it was just spaghetti.
Provided by Junia Sonier
Categories Spaghetti Squash Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
- While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
- When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
- Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
- Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
- Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
- Sprinkle with Parmesan cheese, salt, and pepper and serve.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 49.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 2.7 g, Sodium 247 mg, Sugar 2.2 g
LEMON CHICKEN SPAGHETTI TOSS
I found this recipe in Quick Cooking a few years ago and it has become a staple in our household. It is a very tasty dish that is so easy to make, yet looks very impressive. Good enough for company!
Provided by Dine Dish
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions& garlic in butter& oil until tender.
- Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
- Saute for 15-20 min or until chicken juices run clear.
- Meanwhile, cook spaghetti according to package directions; drain.
- Add to chicken mixture& toss.
TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)
Provided by tammy1365
Number Of Ingredients 16
Steps:
- COOK THE SQUASH Preheat oven to 350°F. Cut the squash in half, lengthwise. Use a spoon to scrape the pulp out and remove the seeds. Place the squash on a baking sheet with the cut side down. Line the baking sheet with foil for easy clean-up. Bake for about 30 minutes, or until a fork easily punctured the skin and the squash seems soft. Scrape the cooked squash with a fork, to create the stringy, spaghetti squash. PREPARE THE CHICKEN: Heat the coconut oil in a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes or until soft. Stir in the mushrooms and cook for about 5 more minutes. Add the chicken, chicken broth, lemon juice, tomatoes and spinach to the pan. Stir about 5 minutes until the spinach is wilted and the chicken cooked through. Stir in the parmesan cheese To serve, place about 1/4 of the spaghetti squash on a plate and top with about 1 cup of the chicken veggie mixture.
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