WEEKDAYS 1e|12c|p

Chicken Cacciatore with Spaghetti Squash

Lisa McDermott
Servings: 6
1 to 2 hr

Love pasta but hate carbs? Replace your favorite noodles with spaghetti squash for a healthy replacement you won't want to miss!

  • Ingredients
  • step-by-step directions
Chicken Cacciatore with Spaghetti Squash
  • 2-2 1/2 pounds boneless, skinless chicken breast (cut into bite-size pieces)
  • 2 large green bell peppers (cut into bite-size pieces)
  • 1 pound button mushrooms, sliced
  • 1 cup chicken stock
  • 2 28 ounce cans diced tomato
  • 1 28 ounce can tomato sauce
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 4 pound spaghetti squash
  • To cook the Spaghetti Squash:
  • Preheat the oven to 450°F.
  • Cut the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for about an hour until fully cooked. Remove from the oven and let rest until cool enough to handle. Scrape the flesh away from the skin and discard the skin.
  • Cacciatore:
  • Pour all the diced tomatoes, tomato sauce and chicken stock into a large pot. Add all of the chicken, vegetables and seasoning. Bring it to a boil then lower the heat to a simmer. The chicken will cook in about 30 minutes but it is better to let it simmer for about an hour so everything is extra tender.
  • Serve the chicken and vegetables over the roasted spaghetti squash.

    - We served this meal with spaghetti squash. You could also put it over brown rice or whole-wheat pasta. Leftovers are also delicious on crusty bread but not as healthy.
    - This recipe is enough to split in half and freeze so you have another meal for a family of 4. And you will probably still have some leftovers for the yummy sandwich :)
    - You can cook this in a large pot or set it up in your crock-pot and let it cook all day!
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