Creamy Spaghetti Squash with Roasted Chicken and Tomatoes

This creamy spaghetti squash 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.

Course dinner, lunch, main course

Cuisine Italian

Keyword spaghetti squash

Prep Time 15

Cook Time 45

Servings

Calories 452kcal

Author Steph

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

WW points:

5 WW points (green plan)
4 WW points (blue and purple plans)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition