This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
This Lemon Chicken Spaghetti Squash with Mushrooms is an easy, light and healthy paleo and whole 30 compliant meal that is tasty and filling!
Jump to Recipe | Print Recipe
Who else loves cooking with spaghetti squash? I developed a love for spaghetti squash when I first started eating paleo. I had never had spaghetti squash before, but I had seen the large squashes in the produce section. I had no idea that when you open them up and cook with them they actually looked like spaghetti noodles. Once I started cooking with it, I loved it. It is light and healthy, yet filling, and a great alternative to regular noodles!
A few weekends ago I asked my husband what he wanted for dinner. We had eaten a large lunch earlier in the day, so he said “something light.” So I thought of this recipe, which is fairly simple to make, and is light and filling. This easy Lemon Chicken Spaghetti Squash with Mushrooms is a tasty low calorie and low carb meal, and is whole 30 approved!
Make this chicken stuffed spaghetti squash when you are looking for something light and healthy to eat. It’s tasty and filling!
This Lemon Chicken Spaghetti Squash with Mushrooms is an easy, light and healthy paleo and whole 30 compliant meal that is tasty and filling!
- l large spaghetti squash
- 1 Tbsp olive oil
- 1 lb chicken breasts diced into bite-sized pieces
- 2 cloves garlic minced
- 1/2 yellow onion sliced thin
- 1 cup button mushrooms
- 1 lemon juiced
- salt & pepper to taste
- fresh basil for topping
-
Preheat an oven to 425 degrees F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp. Drizzle a small amount of oil over the halves and sprinkle with a pinch of salt. Place the spaghetti squash on a baking sheet cut-side down and bake for 30-45 minutes, until it is tender.
-
Heat the olive oil in a skillet over medium-high heat. Add the garlic and onion to the pan and saute until the onion is translucent and fragrant, about 3 minutes.
-
Sprinkle the chicken lightly with salt and pepper and add to the pan. Cook for 3 minutes on each side.
-
Add the mushrooms to the pan and saute for another 3-5 minutes, until the mushrooms have softened and the chicken is cooked through. Add in the lemon juice and stir until combined. Remove from heat.
-
Serve the chicken and mushrooms over spaghetti squash, and top with fresh basil. Enjoy!
