Stuffed Spaghetti Squash

This is SO yummy and so easy! It is one of my favorite Low Carb dishes. If you have guests over it makes a nice dinner display on the plate also. They will think you worked all day!

Total Servings 4 Cost:$9.25

4 Chicken Breasts

2 Spaghetti Squash
2 Cans of Low sodium Diced Tomatoes
1 8oz package of Mushrooms
1 8oz package of mozzarella cheese

1 Onion-optional

1 Green Pepper-Optional

1 Tbsp of Garlic Powder

1 Tbsp of Basil

1 tsp of Red pepper flakes
  • Cut squash in half, scoop out seeds, and rinse
  • Cover both halves with saran wrap
  • Microwave 8-10 minutes for each half until soft inside
  • Preheat oven to 400°
  • Slice your mushrooms, onion, and green pepper
  • In a skillet put all ingredients except your cheese and squash
  • Cover, bring to boil, reduce heat, and simmer until chicken is cooked through, approximately 20-30 minutes.
  • Take your squash and stir up inside of squash pulling the squash off the edges, but leave in squash shell. (It should look like spaghetti)
  • Put a heaping spoonful of tomato mixture on top of each squash and a chicken breast.
  • Sprinkle Mozzarella all over top of mixture and squash.
  • Place the stuffed squash in oven on cookie sheet
  • Bake at 400° for 20 minutes until cheese starts to brown
  • Serve with extra red pepper flakes and Parmesan cheese


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