Recipe of the Week: Chicken Spaghetti Skillet

Recipe of the Week: Chicken Spaghetti Skillet

If you're looking for an alternative to regular pasta, spaghetti squash is great!

Just roast the squash in the oven and run a fork through it once it's tender. You'll have oodles of noodles ready for all your favorite pasta dishes. 

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Serves: 4


What you'll need...

  • 1 spaghetti squash
  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 1 yellow onion, chopped
  • 3 zucchini, diced
  • 2 teaspoons Italian seasoning blend
  • 1 (25 oz) jar marinara sauce
  • 2 cups roasted chicken breast, chopped
  • ¼ cup fresh basil, chopped


  • Preheat the oven to 450 degrees F. Line a baking sheet with foil.
  • Cut the spaghetti squash in half, lengthwise, and scrape out and discard the seeds. Spray the cut side with olive oil. Sprinkle with salt and pepper. Place the cut side down on the foil lined baking sheet and place in the preheated oven for 45 minutes, or until tender. Once cooled, scoop the tender noodles out of the skins and set aside in a bowl.
  • Meanwhile, place a large skillet over medium-high heat. Add the olive oil, garlic and onion. Sauté for 5 minutes, until the onion is tender.
  • Add the chopped zucchini and Italian seasoning and continue to cook for another 3 minutes, until the zucchini is tender.
  • Add the marinara sauce, roasted chicken and tender spaghetti squash. Mix well and cook until for 4 minutes.
  • Remove from heat and garnish with basil. Serve and enjoy!


One Serving Equals: 346 calories, 7g fat, 34g carbs, 805mg sodium, 7g fiber, 27g protein, and 12g sugar

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