Savor this tasty chicken spaghetti squash dish A perfect lowcarb meal thats easy to prepare and packed with flavor Try it now 154 chars
Ingredients
Scale
1 medium spaghetti squash (about 3–4 pounds)
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cherry tomatoes, halved
1 bell pepper, diced
1/2 cup diced red onion
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/4 cup fresh basil, chopped
1/2 cup shredded mozzarella cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes, or until the flesh is tender and easily shreds with a fork.
While the squash is roasting, heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side until cooked through. Use a meat thermometer for accuracy; it should read 165°F (74°C). Remove from skillet and let it rest for a few minutes, then shred or chop into bite-sized pieces.
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Stir in the halved cherry tomatoes and Italian seasoning, cooking until the tomatoes burst slightly, about 3 more minutes.
Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Add the shredded squash to the skillet with the veggies, tossing to combine. Finally, fold in the cooked chicken gently. If you’re feeling cheesy, sprinkle the mozzarella on top and let it melt.
Garnish your Chicken Spaghetti Squash with chopped basil for a pop of color and flavor. Serve warm.
Notes
This Irresistible Chicken Spaghetti Squash is a comforting dish filled with vibrant flavors and wholesome ingredients, perfect for family dinners.
