Spaghetti Squash with Chicken and Veggies
Description
Baked spaghetti squash with chicken and vegetables is a nice departure from your usual weekday fare.
Ingredients
•
1 large spaghetti squash, halved and seeded
•
2 tablespoons olive oil, divided, or to taste
•
1/4 teaspoon dried parsley, or to taste
•
1/4 teaspoon dried oregano, or to taste
•
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
•
3 cups chopped broccoli
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2 cups chopped fresh spinach
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1 cup sliced fresh mushrooms
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1/2 cup finely chopped fresh basil
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1 large bell pepper, cut into 1/2-inch squares
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1/2 medium onion, chopped, or to taste
•
2 cloves garlic, minced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
3
Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
4
When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
5
Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.