Spaghetti Squash with Chicken and Mushrooms

Spaghetti Squash is where it’s at… If you haven’t tried it yet, I highly recommend it! It’s super filling (especially for a squash) and once you learn how to cook with it, it’s very easy to use.

The last spaghetti squash recipe I came out with was the Turkey Spaghetti Squash which has a nice red sauce, Italian seasoning on the turkey and mozzarella cheese on top… and yes it’s delish, but I thought, “Why not make a version of this with white sauce?”

After all – mix up the flavors and you have a completely different dish. 🙂

This spaghetti squash with chicken and mushrooms has a mixture of Alfredo sauce (I used a light one), sautéed mushrooms, shredded chicken, white cheddar cheese and fresh chives.

Give this recipe a try and it will soon become a family favorite… It’s a great meal for the cold months ahead, perfectly filling and of course healthy… What else could you want?

Ingredients:

2 lbs. boneless skinless chicken breast, trimmed
1 container of mushrooms
1 tbsp. unsalted butter
1 (2-3 cups) spaghetti squash
2 oz. shredded white cheddar
1 jar Alfredo sauce (to keep it healthier use a light version. This would also be great with a red sauce.)
4-5 chives (you can use less; we like a lot)
cooking spray

Directions:

1. Preheat oven to 350°.
2. You make the chicken however you want, either crockpot of on the stove top.
3. Shred chicken and add to a large bowl.
4. I make the spaghetti squash in the crockpot – here is a great step-by-step way to do it.
5. Once the spaghetti squash is done, cut it in half lengthwise and then scoop out and discard the seeds. Using a fork, start to flake away the squash from the skin and place into the bowl (about 3 cups worth).
6. In a skillet, heat 1 tbsp. butter, add mushrooms and cook until cooked down (about 5-7 minutes). Add the shredded chicken.
7. Add jar of pasta sauce and stir until everything is completely combined.
8. Spray a 13×9 pan with cooking spray, add chicken/squash mixture to the pan evenly.
9. Add shredded cheese on-top, cover with foil and place in the oven for 30 minutes.
10. Take out of the oven take the foil off and cook for another 15 minutes (for crispier cheese, turn on the broiler for a few minutes).
11. Take out of the oven top with fresh chives and serve.

Nutritional Information:

Servings: 6
Serving Size: 1/6 of the pan (1 square) approx.

Calories: 227
Fat: 9 g
Carbohydrates: 10 g
Sugar: 3 g
Protein: 29 g