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These Four Spaghetti Squash Recipes Are Great Low-Carb Dinner Options

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Lemon Chicken And Spaghetti Squash

Servings: 4

INGREDIENTS

1 spaghetti squash

Olive oil

Sea salt, to taste

Black pepper, to taste

2 chicken breast, cut into 1 to 2-inch pieces

Sauce:

1 medium yellow onion, diced

4 cloves garlic, minced

3 cups cherry tomatoes, halved

½ teaspoon sea salt

¼ teaspoon black pepper

½ lemon, juiced

1 cup chicken broth

8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F (200˚C).

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!

Spaghetti Squash and Turkey Meatballs

Servings: 6

INGREDIENTS

1 large spaghetti squash

2 tablespoons oil

Salt, to taste

Pepper, to taste

1 jar marinara sauce

Meatballs:

1 pound ground turkey

⅓ cup parsley, chopped, plus more for garnish

¼ cup white onion, finely diced

1 clove garlic, minced

½ cup grated parmesan

¼ teaspoon salt

½ teaspoon black pepper

PREPARATION

1. Preheat oven to 400°F/200°C.

2. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.

3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.

4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.

5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.

6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.

7. Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.

8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.

9. Top with hot marinara sauce, and a sprinkle of chopped parsley.

Pesto Chicken Spaghetti Squash

Servings: 6

INGREDIENTS

1 spaghetti squash

1 tablespoon oil, plus more for drizzling

Salt, to taste

Black pepper, to taste

4 chicken thighs, boneless and skinless

½ pound green beans, trimmed

1 cup basil pesto

2 cups cherry tomatoes, halved

PREPARATION

1. Preheat oven to 400°F/200°C.

2. Using a fork, pierce holes along one side of the spaghetti squash.

3. Microwave the squash for 5 minutes to make it easier to cut open.

4. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.

5. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.

6. Bake for 40 minutes until the squash is easily pierced with a knife.

7. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.

8. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.

9. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.

10. Toss the green beans into the pan and sauté until they’ve started to soften.

11. Add in the spaghetti squash, pesto, and chicken, and toss until well combined.

12. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.

13. Remove from heat and serve.

14. Enjoy!

Chicken and Tomato Spaghetti Squash

Servings: 4

INGREDIENTS

1 large spaghetti squash

Salt, to taste

Pepper, to taste

Olive oil

2 boneless skinless chicken breasts, cubed

3 garlic cloves, minced

4 roma tomatoes, diced

8 ounces spinach

1 jar (approx 24 ounces) marinara sauce

½ cup fresh basil

¼ teaspoon crushed red pepper

PREPARATION

1. Preheat oven to 375˚F/190˚C.

2. With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).

3. Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray.

4. Bake for 35-40 minutes or until a fork can easily pierce the skin.

5. Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.

6. Add tomatoes and spinach. Cook until spinach has wilted.

7. Add marinara sauce, basil, and crushed red pepper, and stir until the ingredients are fully incorporated.

8. Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)

9. Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.

10. Enjoy!

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