Directions
0 shares Jump to Recipe If there’s someone in the family that doesn’t like spaghetti squash, try out this Parmesan Herb Spaghetti Squash recipe on them. It changed my son’s mind! 244 calories and 3 Weight Watchers SP Parmesan Herb Spaghetti Squash with Chicken Parmesan Herb Spaghetti Squash turned my oldest son from someone who turns up his nose at every piece of squash that crosses his plate to someone who went back for a second bite of spaghetti squash. I consider that a win! The pat of butter, mixture of herbs and handful of Parmesan cheese definitely helped. And that’s the beauty of spaghetti squash recipes – they can shape shift to fit almost any flavor profile. This meal takes about 25 minutes to pull together and is surprisingly filling. Another recipe to add to my list of 30-minute meals and work into our healthy meal plans! If you want a dose of greens, stir in some spinach or arugula at the last minute. How does spaghetti squash taste? The reason that spaghetti squash works so well with a variety of flavors is that it has a fairly neutral, mild taste in comparison with other squashes. Pair it with a briny puttanesca sauce, your favorite enchilada flavors or a classic pesto sauce and chicken. The strands have a pleasant crunch to them, as long as they’re not overcooked. Overcooking spaghetti squash can produce watery, mushy strands. So, err on the side of undercooking it. How to cook spaghetti squash: You can go one of two ways: roasting or microwaving. To roast the squash, cut the squash in half lengthwise, scoop out the seeds and fibers and lightly rub the cut edges with olive oil. Place the squash, cut side down, on a baking sheet and cook until the squash is just tender, about 35 to 40 minutes. When you’re short on time, use the method that I highlight in this recipe – microwaving. Pierce the squash all over with a sharp knife and place the squash in a microwave-proof glass baking dish. Cook for approximately 15 minutes, turning the squash halfway through cooking. The skin of the squash should have a bit of “give” when pressed, but shouldn’t collapse. Regardless of which method you use, allow the squash rest until cool enough to handle. Using a fork, scrape or twist out the spaghetti squash strands and transfer to a bowl. They’re ready to use! Other healthy spaghetti squash recipes: Spaghetti Squash with Prosciutto & Spinach {Cookin’ Canuck} Turkey Taco Stuffed Spaghetti Squash {Cookin’ Canuck} Supreme Pizza Stuffed Spaghetti Squash {Joyful Healthy Eats} Spaghetti Squash Lasagna {The Foodie Physician} Parmesan Herb Spaghetti Squash with ChickenIf there's someone in the family that doesn't like spaghetti squash, try out this Parmesan Herb Spaghetti Squash recipe on them. It changed my son's mind! 244 calories and 3 Weight Watchers SP Print Pin RateCourse: EntreesCuisine: AmericanKeyword: Low Carb, Spaghetti SquashPrep Time: 15 minutesCook Time: 10 minutesTotal Time: 11 minutesServings: 4 ServingsCalories: 243.5kcalAuthor: Dara Michalski | Cookin' Canuck Ingredients 1 (3 lb) spaghetti squash 1 lb boneless, skinless chicken breast cut into 3/4-inch pieces 1/4 teaspoon kosher salt 1/4 teaspoon ground pepper 2 teaspoons olive oil 1 tablespoon unsalted butter 3 tabelspoons minced shallots 3 garlic cloves minced 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 cup chicken broth 1/3 cup finely grated Parmesan cheese 2 tablespoons minced flat-leaf parsley Salt and pepper to taste Instructions Using a large, sharp knife, pierce the spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 12 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. While the spaghetti squash is cooling, heat a large nonstick skillet over medium high heat. Lightly coat with cooking spray and add the chicken. Cook, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a bowl. Set aside. Lower the heat to medium, and add the olive oil and butter to the skillet. Add the shallots and cook until tender, about 3 minutes. Stir in the garlic, rosemary, thyme and oregano. Cook, stirring, for 1 minute. Stir in the chicken broth. Allow the mixture to simmer for 2 to 3 minutes to allow the flavors to meld. Add the spaghetti squash and cooked chicken to the skillet and toss with the sauce. Add the grated Parmesan cheese and parsley, and toss again. Taste and season with salt and pepper, if desired. Serve. Notes Weight Watchers Points: 3 (blue), 3 (green), 3 (purple) Nutrition Serving: 1.25 cups | Calories: 243.5 kcal | Carbohydrates: 12.1 g | Protein: 27.8 g | Fat: 10.6 g | Saturated Fat: 4.3 g | Cholesterol: 79.9 mg | Sodium: 556.7 mg | Fiber: 2.7 g | Sugar: 4.5 g Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it. Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
