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Spaghetti Squash Chicken and Veggie Explosion Recipe

Spaghetti Squash Chicken and Veggie Explosion Recipe

Delicious and easy recipe made with chicken, spaghetti squash, and vegetables.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Molly Stillman


  • 1 spaghetti squash
  • 1 lb of chicken breast cut into cubes
  • 3/4 cup frozen organic spinach
  • 1 half bag of frozen organic cauliflower I love the organic tri-color cauliflower. Lilly loves eating the purple and green cauliflower
  • 1 half bag frozen organic broccoli florets
  • 1/4 bag of frozen organic butternut squash
  • 1/4 cup of organic frozen corn
  • 1 clove minced garlic
  • Olive oil
  • Salt and pepper to taste (I love using Himalayan pink salt in lieu of table salt or even sea salt)
  • Oregano to taste
  • Basil to taste
  • Red Pepper Flakes optional


  1. Preheat oven to 375
  2. Cut the spaghetti squash in half length-wise and scoop out the inner stuff.
  3. Coat each half of the squash in olive oil, salt, pepper, oregano, and basil
  4. Place each half face down on an aluminum foil-covered baking sheet
  5. Bake at 375 for 35-45 minutes depending upon the size of your spaghetti squash
  6. Meanwhile, while the squash is baking, in a large skillet, add olive oil and minced garlic and let simmer until fragrant
  7. Add in your chicken breast, add salt and pepper and cook chicken
  8. When chicken is about 90% of the way cooked, add in your spinach, cauliflower, broccoli, butternut squash, and corn. (Remember you can substitute ANY of the veggies I used for what you have on hand)
  9. Add a little more spices if you want and a little more olive oil if it needs it, mix well
  10. Once spaghetti squash is done, remove from oven and shred the squash with a fork so the "noodles" come out
  11. In a large bowl, combine the spaghetti squash "noodles" with your chicken and veggie mixture and mix well
  12. At this point, take a taste and add a little more olive oil, salt, pepper, garlic, oregano, and basil if needed. It's really all about your flavor preferences. I also added some red pepper flakes to ours for a little kick.