Chicken with Rustic Spaghetti Squash

This recipe is a great grain-free recipe. It is very hearty, and you won’t feel guilty eating seconds. I liked it so much I might be joining my friends soon going grain-free because I didn’t miss the pasta at all! Serves 3-4

1 large spaghetti squash
2 lbs chicken tenders
1 TB olive oil
2 TB italian seasonings
1/2 medium onion, finely diced
2 garlic cloves, finely diced
4 oz sliced baby portabella mushrooms
1 TB balsamic vinegar
12 oz can of fire roasted diced tomatoes
10 basil leaves, cut into ribbons
salt and pepper
parmesan cheese

1. Pre-heat oven to 350 F.

2. Cut spaghetti squash lengthwise and scoop out the seeds. Place the squash cut side down on a cookie sheet and bake for 1 hour.

3. When squash is finished set aside to cool. In a large skillet heat 1 TB olive oil over medium heat. Meanwhile season both sides of all the chicken tenders with salt, pepper, and italian seasonings. Working in batches, so as to not crowd the pan, cook the chicken until cooked through. Depending on the size of the tenders about 5-8 minutes per side.

4. Set chicken aside and cover. Add to the pan the onions, stirring until they are soft, about 5 minutes. Then add the garlic, stirring until fragrant, about 2-3 minutes. Stir in vinegar and then add the mushrooms, cooking for an additional 5 minutes. Finally add the fire-roasted tomatoes and let the sauce simmer to reduce the liquid.

5. While sauce is simmering, test the squash to see if it is cool enough to handle. If it is slightly too warm, use a towel to hold it skin side down. Taking a fork, scrape the inside of the squash, which will pull away to look like thin strands of spaghetti. Scrape it into a bowl and set aside.

6. Returning to the sauce, season it with salt and pepper. Then add the basil in. Here you have the option of serving the sauce over the spaghetti squash or you can mix in the squash (as shown) so that the squash can take on the flavor of the sauce.

7. Serve the squash and pasta sauce with the chicken on top. Garnish with parmesan cheese. This goes great with a tossed salad.

This recipe is shared with the Nourishing Gourmet Pennywise Platter. To see this and more recipes please visit


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