Spaghetti Squash Chicken Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.4
  • Total Fat: 9.8 g
  • Cholesterol: 99.9 mg
  • Sodium: 821.9 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 42.6 g

View full nutritional breakdown of Spaghetti Squash Chicken Bake calories by ingredient
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This is super easy to make! It is a great meal in one. This is super easy to make! It is a great meal in one.
Number of Servings: 4


    1 Spaghetti Squash
    1 Can (26.5 oz) Tradition Spaghetti Sauce
    4 Chicken Breasts (5-6 oz each)
    1/2 Cup Reduced Fat Mozzarella Cheese
    1 Onion, small, chopped
    1 Tbsp Olice Oil
    3 garlic cloves, chopped finely
    1/2 Tbsp Parsley, dried
    1/2 Tbsp Oregano, dried


Heat oven to 375 degrees.
Cut Spaghetti Squash in half, lenthwise. Scrape out the seeds and slimy insides (kind of like a pumpkin). Put on baking sheet face down.
In medium pan, heat olive oil. Add onions, garlic, parsley and oregano. Cook until Onions are tender. Add Spaghetti sauce and simmer for 10 minutes. At the same time you start to simmer, put the Spaghetti Squash in the oven.
Place uncooked chicken breast in a casserole dish. Top chicken pieces with cheese.
Add Spaghetti cooked spaghetti sauce to the dish and pit in oven. Bake for 35-40 minutes.
Take out spaghetti squash 5 minues before chicken is finished and let cool for thattime.
With a fork, scrape the insides of the squash out and place 1/2 on four seperate plates.
Top with baked chicken and 1/8 of the sauce in each dish.
You can top withparmesan cheese if you like, it is good either way.

Number of Servings: 4

Recipe submitted by SparkPeople user SNAVELA1.

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