Go Back
+ servings
4.17 from 6 votes
Basil Chicken Spaghetti Squash with Broccoli, Sun-Dried Tomatoes, Spinach, and Feta - an easy paleo, whole30 dinner recipe that is comforting yet clean
Basil Chicken Spaghetti Squash
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Basil Chicken Spaghetti Squash with broccoli, sun-dried tomatoes and spinach is a healthy clean satisfying meal

Course: Main Course
Cuisine: American
Keyword: gluten free, grain free, healthy, keto, low-carb, paleo, primal
Servings: 4 servings
Calories: 323 kcal
Author: Julia
  • 1 large spaghetti squash roasted
  • 2 Tbsp avocado oil or olive oil
  • 2 large crowns broccoli chopped into florets
  • 1 pound boneless skinless chicken breasts chopped
  • 3 cups baby spinach
  • 1/2 cup sun-dried tomatoes drained
  • 2 Tbsp stone ground mustard
  • 2 Tbsp dried basil
  • 1 tsp sea salt to taste
  • 1/2 cup feta cheese crumbles
  1. Roast the spaghetti squash using these instructions.

  2. While the squash is roasting, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Add the broccoli, stir, and cover. Cook 2 minutes, or until broccoli is bright green. Add the chicken, stir, cover, and cook another 3 minutes.

  3. Remove lid and add spinach, sun-dried tomatoes, ground mustard, and dried basil. Stir well and replace cover. Continue cooking until chicken has cooked through. Remove cover and cook until much of the liquid has burned off.

  4. Add the spaghetti squash strands to the skillet with the chicken and vegetables and stir well until combined. Sprinkle with sea salt and add the feta cheese crumbles and stir well. Taste spaghetti squash for flavor and add more sea salt and/or mustard to taste. Serve heaping portions in bowls and enjoy.

Nutrition Facts
Basil Chicken Spaghetti Squash
Amount Per Serving (1 of 4)
Calories 323 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 6g7%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.