Ingredients
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1 large spaghetti squash, halved and seeded
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2 tablespoons olive oil, divided, or to taste
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¼ teaspoon dried parsley, or to taste
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¼ teaspoon dried oregano, or to taste
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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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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½ cup finely chopped fresh basil
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1 large bell pepper, cut into 1/2-inch squares
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½ medium onion, chopped, or to taste
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2 cloves garlic, minced
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
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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.
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Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.
Nutrition Facts (per serving)
404 | Calories |
18g | Fat |
41g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 404 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 4g | 19% |
Cholesterol 70mg | 23% |
Sodium 187mg | 8% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 26g | 52% |
Vitamin C 111mg | 124% |
Calcium 191mg | 15% |
Iron 4mg | 23% |
Potassium 1185mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.