spaghetti squash and garlic chicken skillet

Spaghetti Squash and Garlic Chicken Skillet

I love the texture that spaghetti squash brings to a dish. It’s different and will really add some variety to your elimination diet. This Spaghetti Squash and Garlic Chicken Skillet is appropriate for phase one of your diet plan and is a filling meal any night of the week.

I use my large cast iron skillet for this but you can use any large skillet you have. I like the cast iron because when you cook the chicken in the pan before the veggies it leaves that flavorful brown sear behind that will add a bit of extra oomph to the broth. It’s not necessary but I think it does have that edge over non-stick.

This spaghetti squash and garlic chicken skillet dish uses white wine vinegar instead of fresh lemon juice in order to keep it citrus free. You’ll want to take the edge off of the vinegar flavor by simmering it down. It shouldn’t take longer than a couple of minutes for the two tablespoons used here.

What does spaghetti squash taste like?

Spaghetti squash has a very mild flavor but I think it tastes slightly buttery. The real draw of this gourd is it’s texture. You don’t cube it like you would any other squash, it comes off in strands and many gluten free dieters use it instead of pasta.

Spaghetti squash can be a low carb alternative for many dietary needs and it’s a great addition to meal plans every fall when they come in season.

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Ingredients

  • 1 medium spaghetti squash
  • 1 yellow onion, sliced
  • 5 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 tsp dried thyme
  • 2 bonelss skinless chicken breasts
  • 1/2 cup chicken broth
  • 2 tbsp white wine vinegar
  • 4 cups kale, chopped
  • olive oil
  • salt and pepper

Instructions

  1. preheat oven to 400 F
  2. cut spaghetti squash in half, lengthwise, and scoop out the seeds and pulp
  3. rub the inside of spaghetti squash with olive oil, sprinkle liberally with salt and pepper
  4. place oiled side down on a foil lined baking tray, stab a few holes in the rind to vent steam
  5. bake for 30-45 minutes, until fork tender
  6. set aside to cool
  7. while spaghetti squash is baking heat a large skillet over medium low heat, drizzle with olive oil
  8. place chicken breasts in hot pan and sprinkle with salt and pepper
  9. cook for 7-9 minutes, flip and cover, cook for 10 more minutes until internal temp reaches 165 F
  10. set chicken aside to rest, add more oil to pan if needed
  11. add the onion and mushroom slices and saute for about 10-15 minutes, until very tender
  12. add the garlic and thyme and saute 2 more minutes
  13. add the chicken broth and white wine vinegar, reduce heat to simmer
  14. while things are sauteeing, fork shred the spaghetti squash into strands and slice the chicken breasts
  15. add the kale to the pan and simmer for another 3-5 minutes until tender
  16. toss with spaghetti squash and cooked chicken
  17. serve warm
spaghetti squash and garlic chicken skillet

Spaghetti Squash and Garlic Chicken Skillet

Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 medium spaghetti squash
  • 1 yellow onion sliced
  • 5 cloves garlic minced
  • 8 oz mushrooms sliced
  • 2 tsp dried thyme
  • 2 bonelss skinless chicken breasts
  • 1/2 cup chicken broth
  • 2 tbsp white wine vinegar
  • 4 cups kale chopped
  • olive oil
  • salt and pepper

Instructions
 

  • preheat oven to 400 F
  • cut spaghetti squash in half, lengthwise, and scoop out the seeds and pulp
  • rub the inside of spaghetti squash with olive oil, sprinkle liberally with salt and pepper
  • place oiled side down on a foil lined baking tray, stab a few holes in the rind to vent steam
  • bake for 30-45 minutes, until fork tender
  • set aside to cool
  • while spaghetti squash is baking heat a large skillet over medium low heat, drizzle with olive oil
  • place chicken breasts in hot pan and sprinkle with salt and pepper
  • cook for 7-9 minutes, flip and cover, cook for 10 more minutes until internal temp reaches 165 F
  • set chicken aside to rest, add more oil to pan if needed
  • add the onion and mushroom slices and saute for about 10-15 minutes, until very tender
  • add the garlic and thyme and saute 2 more minutes
  • add the chicken broth and white wine vinegar, reduce heat to simmer
  • while things are sauteeing, fork shred the spaghetti squash into strands and slice the chicken breasts
  • add the kale to the pan and simmer for another 3-5 minutes until tender
  • toss with spaghetti squash and cooked chicken
  • serve warm
Keyword egg free, gluten free, nightshade free recipes
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