This creamy spaghetti squash with roasted chicken and tomatoes is a warm and comforting meal, packed with protein and nutrients. Roasted spaghetti squash is tossed in a garlic and herb cheese before being topped with roasted chicken breast, tomatoes, red onion, and fresh mozzarella. This spaghetti squash is not your ordinary healthy meal: it has all of the flavors of a bruschetta or Caprese salad as well as flavorful chicken breast. Since the spaghetti squash, chicken, and vegetables all roast at the same temperature and time, this meal couldn’t be easier to put together.
What you will need to make this dish
- spaghetti squash
- chicken breast
- Italian seasoning
- onion powder
- garlic powder
- kosher salt
- balsamic vinegar
- cherry tomatoes
- red onion
- olive oil spray
- fresh basil
- Alouette reduced fat garlic and herb cheese spread
- fresh mozzarella
All about spaghetti squash and how to cook it
Spaghetti squash is a unique squash: the flesh of the squash comes out in strands, similar to the look of spaghetti (which is where this squash gets its name from). It is a perfect vessel for a multitude of toppings: your favorite sauce, delicious cooked chicken or meatballs, or roasted veggies.
Spaghetti squash is a blank slate; it takes on any flavor you pair with it. This makes it a perfect healthy alternative to pasta, since it is blank canvas for your favorite flavorings. It is also a great way to use up ingredients you have in the fridge, as well.
How to prepare and cook spaghetti squash
To cook the spaghetti squash, you need to cut in in half lengthwise, but it is hard to do this when it is raw. In order to soften it up before cutting, poke holes in the skin of the squash, and then microwave the squash for 5-10 minutes. Cut the squash lengthwise. Scoop the seeds out of the squash. Spray the cut side of the squash with olive oil spray, and season it with salt and pepper. Then, roast the squash cut side down on a sheet pan for 30-35 minutes or until the inside flesh scoops out easily with a fork.
How to cook a spaghetti squash:
- poke holes in the skin of the spaghetti squash with a fork or knife
- microwave the squash for 5-10 minutes
- cut the squash in half lengthwise
- scoop the seeds out of the squash
- spray the cut side of the squash with olive oil spray
- season with kosher salt and pepper
- roast at 400F for 30-35 minutes or until the flesh is fork tender and comes out easily
How to make creamy spaghetti squash with roasted chicken and tomatoes
How to roast the chicken and vegetables
The chicken and vegetables will cook at the same time and temperature as the squash for this recipe, which makes it so easy.
Preheat the oven to 400F. Cut the chicken breasts into four pieces. Combine the Italian seasoning, salt, garlic powder, onion powder, olive oil and balsamic vinegar in a small bowl. Rub it all over the chicken.
Spray a baking sheet with olive oil spray, and place the chicken breast on the baking sheet on one side. On the other side of the baking dish, add the chopped onion and cherry tomatoes. Spray the vegetables with more olive oil spray, and season with kosher salt and pepper.
Roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Putting everything together
To assemble the dish, scrape the spaghetti squash flesh into a mixing bowl, and then stir the garlic herb cheese spread into the spaghetti squash. Stir to combine, and taste for seasoning. Pour this mixture into a baking dish.
Chop the cooked chicken breast, and combine it with the cooked onion and tomatoes. Spoon this mixture over the spaghetti squash. Top with the fresh mozzarella, and broil for about 5 minutes.
How-To Video
Creamy Spaghetti Squash with Roasted Chicken and Tomatoes
Equipment
- baking sheet
Ingredients
- 1 spaghetti squash
- olive oil spray
- kosher salt and fresh cracked pepper
- 1.5 lbs chicken breast, cut into four pieces
- 1 tsp Italian seasoning
- 1.5 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cups red onion, chopped
- 2 pints cherry tomatoes
- 1/4 cup reduced fat garlic and herb cheese, used: Alouette
- 2 oz fresh mozzarella
- 2 tbsp basil, fresh, chopped
Instructions
- Preheat the oven to 400F.
- Poke holes in the skin of the spaghetti squash with a fork or knife.
- To soften the spaghetti squash before cutting, microwave it for 5-10 minutes or until a knife can cut through.
- Cut the squash in half lengthwise. Scoop the seeds out and discard.
- Spray the cut side of the spaghetti squash with olive oil spray, and season with kosher salt and fresh cracked pepper.
- Place the squash cut side down on a baking sheet.
- Meanwhile, cut the chicken breasts into 4 pieces.
- In a small bowl, combine the Italian seasoning, salt, garlic powder, onion powder, olive oil, and balsamic vinegar.
- Spray another baking sheet with olive oil spray.
- Rub the marinade all over the chicken pieces, and place them on the sprayed baking sheet.
- On the same baking sheet, add the cherry tomatoes and chopped onion. Spray the vegetables with olive oil spray, and season with salt and pepper.
- Place both baking sheets in the oven and roast for 30-35 minutes.
- Scoop the insides of the spaghetti squash out into a mixing bowl, and combine with the garlic and herb cheese. Taste for seasoning, add more salt and pepper if desired.
- Chop the cooked chicken and mix it with the tomatoes and onion.
- Add the spaghetti squash to a casserole dish or serving dish. Top with the chicken, tomatoes and onion.
- Add the mozzarella on top, and broil for 5 minutes to melt.
- Garnish with fresh chopped basil.
Notes
- 5 WW points (green plan)
- 4 WW points (blue and purple plans)
Nutrition
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Balsamic Caprese Chicken Salad
Amanda says
It looks delicious!!!
Jackie B. says
Very good Recipe fir my meal prep this week. I used 2 laughing cow wedges and. They did not make it very creamy so would recommend Steph’s low-fat alouette. I am going to use Cabot 75 when I heat it ups during the week. Not a fan if fresh mozzarella
Francesca says
This is so delicious & easy to make! I love how all the elements work together but can be adjusted to what you have or like. Love it!
Katie says
Just made this for my lunched for the week- absolutely delicious!! I used shredded moz. sprinkled on top as that’s what it had. This dish is just so filling, creamy and full of flavor. Steph does it again!!! Great dish for a fall cool night, and for meal prep for the week.
Shannon says
This was delicious! I didn’t have alouette so substituted Boursin.
Nikki says
Easy & delicious like all of your recipes!!!! Never disappointed yet!!!!
Cyndi says
Delicious and I’m happy I have leftovers for lunch tomorrow. Thanks, Steph for another great meal!
Jules Bowersox says
I just made this. SO good. I mean, so, so good. 🙂 I did use Laughing Cow Lite , as you suggested, because I couldn’t find reduced fat Alouette, and it worked perfectly. I just added a little garlic and herbs to it myself.
Thanks for the fabulous recipe!
shanira says
This was wonderful! steph is a genius! the marinade on the chicken, sooooo good. great dish!!!
Melissa Atkins says
I just made it for my meal prep this week. OMG… so good and so flavorful! 10/10 recommend!
Katie says
This was 10/10 incredible! I love my pasta but I also do love veggies but sometimes to just want that carb. This was absolutely amazing, didn’t even wish it was pasta noodles. That addition of the creamy cheese was the key I think! Totally will be making again!
Kelly says
I made this tonight as I was looking for a new way to eat spaghetti squash and it was absolutely delicious! I used Laughing Cow wedges as I had them in the fridge and they worked great. I will totally make this again!
Meghan says
This was easy to make and delicious! I added roasted mushrooms as well.
Fran Schimmenti says
Delicious and sooo easy. My husband loved it so much he made a sandwich out of it!
Marion says
Another winner dinner Steph! I haven’t had much luck with spaghetti squash in the past. I have a very generous friend who gave me one with a couple of butternut squash. I’ll be making Stephanie’s butternut squash soup tomorrow. Anyway, I made this for dinner tonight. Delicious! Because I have a vegetarian in the house I opted to leave the chicken out and add Pre-cooked Italian seasoned chicken just to mine and my husbands. I’m sure the chicken with Stephanie’s recommended spices would taste even better. I have to add that my husband is a meat & potatoes guy and he really enjoyed it! Thanks Steph for breaking up the meal monotony with delicious healthy options.
Paul says
Outstanding cooking time and temperature as the squash AND the chicken AND the veggies all cook perfectly in the oven at the same time
Jolie Brown says
This is the 1st time I’ve ever cooked a spaghetti squash and this recipe is AMAZING!! Another home run Steph!!
Lindsay says
This was amazing and so easy!
Katie says
This is absolutely delicious! Another hit Steph! This will be going into our dinner rotation for sure!
Kristine says
This was perfect…..hubby loved it can’t wait to make again!
Candie Moore says
I’ve made this one a few times, and it’s DELICIOUS!!!!!
Tami says
Just made this tonight with shrimp as that’s what I had defrosted. AHH-MAZINGLY DELICIOUS! Followed recipe just as written, just swapped proteins. Once again, Steph, you knocked it out of the park! Thank you for always sharing your delicious meals!!
Rachel says
This was *hands down* the best thing I have ever made. It tasted so indulgent- that marinade! Those burst tomatoes! The fresh basil! Steph- you knocked it OUT of the park with this one. Will make again and again and again!!!!!!
Linda D. says
Just had this for dinner and it was absolutely delicious. I’ve made spaghetti squash before but the depth of flavor in this recipe is so amazing. And 2 cups is such a satisfying portion size!
Rebecca says
This is delicious!! What a nice addition to the menu rotation in the cold months of winter.
Arlene frangos says
Another delicious recipe from Steph!! Made this tonight & it was soooo good! Looking forward to having leftovers tomorrow. Will def be making this again.
Amy Ruppert says
Best recipe yet! So delicious! The kids even loved it! Thank you for all you do.
Ali says
Do you think this would work with subbing the Alouette with ricotta cheese?