Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale

Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale is a squeaky clean and satisfying meal, loaded with zesty, rustic flavor! Perfect for those who love to eat clean, or folks who follow a ketogenic, whole30, or Paleo lifestyle.

I made this recipe for the first time back in 2014, and it has not only been a staple ever since, it has also inspired many-a-spaghetti-squash recipe.

For instance, my Chicken Pesto Spaghetti Squash, Mixed Vegetable Spaghetti Squash Marinara, and Spaghetti Squash Bolognese all employ the same concept: spaghetti squash + loads of saucy goodness.

It covers all the bases! It’s loaded with protein and antioxidants from the chicken and kale. The spaghetti squash provides a low-carb alternative to pasta and contains complex carbs and fiber, and the saturated fat content is low, which makes this healthy dinner recipe perfect for those who are mindful about their macros.

This clean and straight-forward recipe is marvelous for a myriad of eaters. Doing a Whole30? This will not just sustain you, it will bring you life! Enjoy a clean eating, paleolithic, or keto lifestyle? This x 100!

How about we make it?

How to Make Garlicky Spaghetti Squash with Chicken:

Begin by roasting the spaghetti squash. To do so, you can follow my instructions on How to Roast Spaghetti Squash.

While the squash is roasting, prepare the rest of the recipe. Heat the avocado oil to medium-high and add the onion. Sauté, stirring occasionally, until onion is deeply brown, and almost caramelized, about 15 to 20 minutes. If at any point the onion begins to burn, reduce the heat to medium-low and add broth to deglaze the pan.

Add the garlic,  mushrooms, and chicken and continue cooking until the mushrooms have softened and the chicken has browned slightly, about 3 to 5 minutes. Add the chicken broth, thyme, sea salt, and lemon zest and bring to a full but gentle boil. Add the kale leaves and cover the skillet. Cook until kale has wilted and chicken is cooked through, about 3 to 5 minutes.

Once the spaghetti squash has finished roasting, remove it from the oven and allow it to cool enough to handle. Use a fork to release the spaghetti strands from the squash and place them in a large bowl.

Transfer the chicken mixture to the bowl with the squash and toss everything together until combined. Taste for flavor and add sea salt, and/or lemon juice to taste.

Recipe Adaptations:

• Omit the onion and garlic to make recipe low-FODMAP.
• Replace the chicken with 1 pound of ground beef or turkey.
• Add more vegetables – broccoli and/or cauliflower would be great!
• If you eat dairy, add feta cheese crumbles or grated parmesan cheese.

More Healthy Spaghetti Squash Recipes:

• Spaghetti Squash Burrito Bowls
• Creamy Tuscan Spaghetti Squash
• Keto Mediterranean Spaghetti Squash
• Spinach Artichoke Pesto Spaghetti Squash Bowls

Enjoy this squeaky clean dinner recipe!

Continue to Content

Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale is a nourishing dinner recipe packed with protein, fiber, and antioxidants

Print

Ingredients

• 1 medium-sized spaghetti squash, roasted
• 2 Tbsp avocado oil, (or olive oil)
• 1 medium-sized yellow onion, thinly sliced
• 5 cloves large garlic, minced
• 3 cups baby Portobello mushrooms, chopped into sixths
• 2 tsp fresh thyme, chopped
• 2 large chicken breasts, sliced into strips, about 1 to 1.5 lbs
• 1/2 cup chicken broth
• 4 cups kale leaves
• Zest of 1 lemon
• 1/2 teaspoon sea salt, to taste

Instructions

1. Roast the spaghetti squash using these instructions and set aside until ready to use
2. While the squash is roasting, prepare the rest of the recipe. Heat the avocado oil to medium-high and add the onion. Sauté, stirring occasionally, until onion is deeply brown, and almost caramelized, about 15 to 20 minutes. If at any point the onion begins to burn, reduce the heat to medium-low and add broth to deglaze the pan.
3. Add the garlic,  mushrooms, and chicken and continue cooking until the mushrooms have softened and the chicken has browned slightly, about 3 to 5 minutes. Add the chicken broth, thyme, sea salt, and lemon zest and bring to a full but gentle boil. Add the kale leaves and cover the skillet. Cook until kale has wilted and chicken is cooked through, about 3 to 5 minutes.
4. Once the spaghetti squash has finished roasting, remove it from the oven and allow it to cool enough to handle. Use a fork to release the spaghetti strands from the squash and place them in a large bowl.
5. Transfer the chicken mixture to the bowl with the squash and toss everything together until combined. Taste for flavor and add sea salt, and/or lemon juice to taste.

Nutrition Information

Yield 3 Serving Size 1 of 3
Amount Per Serving Calories 359Total Fat 15gUnsaturated Fat 0gCarbohydrates 20gFiber 5gSugar 6gProtein 42g