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Tuesday, June 8, 2010

Spaghetti Squash with mozzarella and chicken

This was one of the first meals I learned to cook when my husband and I got married 10 years ago. That means it's easy, because I was not much of a cook back then. So, beginners, rest assured- this is right at your level.

This dinner's perfect as the weather warms up, because it's light and fresh. If you use the microwave, it won't heat up your house, but I like to use the oven to cook the squash to keep as many vitamins intact as possible. When I first learned this recipe, I used only extra virgin olive oil, but adding some butter makes it melt it your mouth. Oh, and speaking of melting- don't be afraid to add extra chunks of cheese. Those gooey, creamy bites of cheese make this dish.

Spaghetti Squash with Smoked mozzarella and chicken

Prep: 15 minutes

Microwave: 12 to 14 minutes

Oven: 45 minutes


1 medium spaghetti squash

1 Tbsp. Olive oil

1 large onion, thinly sliced

2 medium tomatoes

2 ounces smoked mozzarella or gouda cheese

12 ounces chicken breast cut for stir fry

½ tsp. Salt

¼ tsp. Ground black pepper

¼ cup loosely packed fresh basil leaves, thinly sliced

3 Tbsp. butter


1.With tip of sharp knife, pierce squash in about 10 places. Microwave on high 6 to 7 minutes. Turn squash over and pierce in another 10 places until squash is soft to the touch. Alternately, cut squash in half and bake for about 45 minutes, cut side down, in a 375 degree oven.

2.Meanwhile, in nonstick 12 inch skillet, heat olive oil and 1 tbsp. butter over medium heat. Add onion and cook until tender and golden, about 8 minutes, stirring occasionally.

3.While onion is cooking, dice tomatoes and cheese.

4. Add chicken, ¼ tsp. Salt, and 1/8 tsp. Pepper to onion and cook until chicken loses its pink color throughout, about 8 minutes, stirring occasionally. (This is also a good recipe for leftover cooked chicken if you have some around.)

5.If using the microwave: When squash is done, cut lengthwise in half; discard seeds. Microwave or oven: With fork, gently scrape squash lengthwise and lift pulp out in strands as it becomes free; place in large bowl. Discard squash skin.

6.Mix tomatoes, cheese, ¼ tsp. Salt and 1/8 tsp. Pepper with hot squash. Spoon squash mixture into four individual bowls; top with onion and chicken mixture. Sprinkle with basil.

This post is part of Two for Tuesdays, Tasty Tuesdays, Tempt my tummy Tuesdays, and  Slightly Indulgent Tuesdays and Delicious Dishes.


  1. Chanelle! Thanks so much for posting this at Two for Tuesdays! If you saw my post you can see I shared your healthy hot dog cresent roll recipe as well, as it is a huge hit with the kids! I adore spaggetti squash, so will be trying your recipe very soon! :) Alex

  2. I did see that, thanks so much! Just added you to my blog roll, so my readers can see your blog- I always enjoy your posts!

  3. This sounds sooooo good! You had me at spaghetti squash...but hooked me with ooey, gooey cheese ;) Delish! (and I love your blog background!)

  4. Sounds very tasty!
    Thanks for linking up!

  5. Ok, this looks YUMMY :-) I like your stuff!! I'm a new follower from TTA.