Chicken with Zucchini over Spaghetti Squash

Chicken with Zucchini over Spaghetti Squash

Spaghetti squash is a good base for many meal, especially in this one with the chicken and zucchini.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 cups Spaghetti squash
  • 1 1/2 cups Onion - chopped
  • 1 1/2 cups Zucchini - chopped
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Kitchen Basics unsalted chicken stock
  • 1 (14.5 oz) can Diced tomato - with juice
  • 1 tbsp Oregano
  • 1 tbsp Basil
  • 1 tbsp Parsley
  • 1 clove Garlic
  • Salt and pepper - to taste
  • 5 oz Skinless chicken breast - cut into bite sized pieces after cooked
  • 1/4 cup Mozzarella cheese, shredded, part skim milk
Calories 344
Total Fat 12g
Carbohydrates 40g
Fiber 9g
Protein 24g


  1. Preheat oven to 350°F.
  2. Cut a whole spaghetti squash in half and place cut sides down on a baking sheet to cook for 45-50 minutes.
  3. Sauté onions, zucchini, and spices in 1 1/2 teaspoons of olive oil and chicken stock in a sauce pan on medium until al dente.
  4. Add tomatoes and cook until warmed through.
  5. Stir in the garlic.
  6. Remove the spaghetti squash when done.
  7. Let cool slightly, scoop out the seeds and shred into two bowls large enough to hold everything.
  8. Meanwhile lightly coat chicken with salt and pepper.
  9. Sauté in 1 1/2 teaspoons olive oil and cook until done.
  10. To serve, place even amounts of zucchini/tomato mixture on top of squash
  11. Sprinkle the cheese and top with chicken breast.