Healthy Meal Prep
Spaghetti Squash with Spinach and Chicken  Recipe

Spaghetti Squash with Spinach and Chicken


Roasted spaghetti squash is the nutritious canvas for delicious diced chicken breasts simmered with onion, fresh tomatoes, and spinach.


  • 1 spaghetti squash
  • 1 tablespoon olive oil, or to taste
  • salt and ground black pepper to taste
  • 2 pounds boneless, skinless chicken breasts, cubed
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon olive oil
  • ½ cup finely chopped onion
  • 1 serrano pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 large tomatoes, diced
  • 1 cube chicken bouillon (such as Knorr®)
  • 2 ½ cups baby spinach
  • ½ lime


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.
  3. Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.
  4. Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
  5. Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.
  6. Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

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Nutritional Information

Spaghetti Squash with Spinach and Chicken

Servings Per Recipe: 8
Calories: 196.1
% Daily Value *
protein: 51 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 6 %
fat: 9 %
saturated fat: 6 %
cholesterol: 22 %
vitamin a iu: 33 %
niacin equivalents: 128 %
vitamin b6: 41 %
vitamin c: 27 %
folate: 11 %
calcium: 5 %
iron: 9 %
magnesium: 18 %
potassium: 15 %
sodium: 10 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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