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0 shares Pinterest Facebook Twitter Yummly Jump to Recipe Print Recipe This spaghetti squash recipe with chicken cacciatore is low in fat, gluten-free, and easy to make. This healthy version of chicken cacciatore is served with roasted spaghetti squash. Roasted Spaghetti Squash with Chicken Cacciatore I remember when I was growing up, there was a commercial on TV where they secretly replaced a restaurant’s coffee with an instant coffee, and then they would watch the reaction of the people drinking the coffee. Well, I took that commercial as my inspiration and replaced a spaghetti pasta with spaghetti squash. I watched my family’s reaction, and it was a winner. Ingredients for Healthy Dinner Idea Roasted Chicken Breast Diced Tomatoes Italian Seasoning Garlic Red Wine Mushrooms Roasted Red Pepper Olive Oil Salt and Pepper Sugar Basil Spaghetti Squash This recipe was super simple to put together. It started by a quick shop of my pantry and refrigerator. I already had my chicken precooked. I try to make them ahead and use them during the week. This makes cooking during the week so much easier. After I had my spaghetti squash in the oven, I opened a bottle of wine, poured myself a glass and went to work assembling this healthy meal. The sauce comes together very quickly with ingredients that we had in our kitchen. It is amazing how a healthy meal doesn’t have to be difficult to make. Once the spaghetti squash was cooked and the sauce was simmering, I added the squash to the sauce and allowed it to cook for a few extra minutes. I did this so that the spaghetti squash could absorb the flavors of my homemade sauce. It was very difficult just not to jump in and eat it right away. Thank goodness that I had my glass of wine, it gave me a bit of patience while I was waiting. When all was said and done, no one in the family even missed that they weren’t eating real spaghetti. We felt so good that we ate healthy that we splurged and had ice cream for dessert. Enjoy! More Spaghetti Squash Recipes Garlich Spaghetti Squash with Meat Sauce Baked Spaghetti Squash and Chicken Parmesan Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash Print Recipe Pin Recipe Rate this Recipe0 from 0 votes Roasted Spaghetti Squash with Chicken Cacciatore This healthy chicken cacciatore recipe uses roasted spaghetti squash instead of traditional pasta. Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Course: Dinner Cuisine: Healthy Keyword: Roasted Spaghetti Squash Servings: 4 Calories: 326 kcal Author: Scott from Platter Talk Ingredients 1 Roasted Chicken Breast Cubed 28 oz Diced Tomatoes Organic 1 Medium Spaghetti Squash Roasted 1/4 tsp Dryed Italian Seasoning 4 Fresh Basil Leaves Chopped Save one to garnish 1 tbsp Minced Garlic to taste 1/4 Cup Red Wine to taste 1 Cup Fresh Mushrooms 1 Roasted Red Pepper We used a roasted red pepper from a jar purchased in the store 4 tbsp olive oil Salt and Pepper to taste 1 pinch white sugar 1/4 cup White onion chopped use more or less to taste US Customary - Metric Instructions For the Chicken Pre-heat oven to 350 degrees. Drizzle a tablespoon of olive oil over the chicken breast and salt and pepper to season. Place in oven to cook for 30-40 minutes or until cooked. Set aside. For the Roast Spaghetti Squash Cut squash crosswise in the center. Using a spoon, clean out the seeds from the center of the squash. Drizzle a 1/2 of a tablespoon of olive oil inside each of the halves of squash. Lightly salt and pepper each half. Place on cookie sheet with cut side down. Cook for approximately 30-40 minutes at 350 degrees. Remove from oven and allow to cool slightly. Using a fork scrape the inside of the squash, this will resemble spaghetti noodles. Set aside. For the Sauce In a sauce pan heat 2 tablespoons of olive oil over medium heat. Saute onion and cook for 2 minutes or until onion starts to soften. stirring occasionally. Add garlic and cook for one minute. Add wine and allow to cook for an additional minute. Add tomatoes, chicken, mushrooms, roasted red pepper, Italian seasoning, fresh basil, sugar and salt and pepper to taste. Bring to a low boil, stirring occasionally. Lower temperature to low and cover allowing to cook until mushrooms have softened, stirring every few minutes. Add the spaghetti squash to the sauce and cook for 3-5 minutes to allow the squash to warm and incorporate with the sauce. Serve and garnish with the chopped basil leaf that you reserved. Video Nutrition Calories: 326 kcal | Carbohydrates: 27 g | Protein: 17 g | Fat: 17 g | Saturated Fat: 2 g | Cholesterol: 36 mg | Sodium: 485 mg | Potassium: 852 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 11.4 % | Vitamin C: 35.1 % | Calcium: 13.1 % | Iron: 19.2 % Made This Recipe? Show me what you made on Instagram or Facebook and tag me at @plattertalk or hashtag it at #plattertalk. 0 shares Pinterest Facebook Twitter Yummly Join The Platter Talk Food & Lifestyle CommunitySubscribe now and get this Platter Talk ebook "Our Ultimate Top 10 Recipes". SUBSCRIBE! You have Successfully Subscribed!See our privacy policy here.
