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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


  • 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


  • 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