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This Lemon Chicken Spaghetti Squash with Mushrooms is an easy, light and healthy paleo and whole 30 compliant meal that is tasty and filling!
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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
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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.
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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.
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Sprinkle the chicken lightly with salt and pepper and add to the pan. Cook for 3 minutes on each side.
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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.
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Serve the chicken and mushrooms over spaghetti squash, and top with fresh basil. Enjoy!
I have yet to jump on the spaghetti squash trend.. I know a little late to the party but this recipe looks easy, tasty and I need to try it out tonight! lol Thanks for sharing!
Spaghetti squash is great! Thank you for your comment, let me know if you try it 🙂
Omg yes! I love lemon in savory dishes, especially pasta, But I haven’t tried it with spaghetti squash yet. It sounds so delightful!
Yum! You have me ready to chow down, this looks so good! I will definitely be adding this to the rotation.
Yum! This looks and sounds so good. I have yet to try spaghetti squash, but have wanting to try it for years. This looks like the perfect dish to try it in. Thanks for sharing.
It looks really great and i am sure the taste is fantastic too. Would love to try it xo
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Love this dish for fall! Squash is a favorite fall food for me!!
Me too, I love all squashes this time of year!