If you’re trying to cut back on carbs, or if you’re just trying to get more vegetables in your diet, you should definitely add spaghetti squash to your grocery list. It’s a great alternative to pasta, and this spaghetti squash recipe is so delicious!

When you add enough meat, cheese and seasoning to spaghetti squash, it tastes even better than real spaghetti.  It’s certainly a delicious way to eat your veggies!

While we use chicken in this recipe, you could easily substitute your favorite protein like beef or pork. You could even add another vegetable like chopped up portobello mushrooms or bell peppers to make the recipe completely vegetarian.

Chicken Spaghetti Squash

(serves 4)

Ingredients:

1 whole spaghetti squash (3.5 lbs squash makes ~33 oz, cooked, 4 calories per oz)

1.5 cups marinara

1 tsp smoked chipotle flakes

1 tsp spicy Tex-Joy

6 oz chopped chicken breast, cooked

8 oz shredded mozzarella

Method:

Microwave the spaghetti squash for 1 min per pound.

Cut the spaghetti squash in half.

Remove the seeds and webbing; a melon baller works well.  

Place each side cut-side down on parchment paper on a baking sheet.

Bake at 400 degrees for 35 minutes.  

Meanwhile, heat the sauce, chicken, and spices in a pot.

Scrape the insides out with a fork into the pot, and heat thoroughly. 

Divide the mixture into four bowls, and stir in 1.5 oz of cheese into each bowl.

Sprinkle .5 oz of the remaining cheese on top of each serving.

Notes: While this recipe is designed to serve 4 people, if you’re really hungry, you could divide the recipe into 2 servings instead of four, and for a fun presentation, try serving the spaghetti squash mixture inside the spaghetti squash rind.

Happy eating!