Chicken Paprika with Spaghetti Squash

Chicken Paprika with Spaghetti Squash

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
jenngersnaps
Recipe by  jenngersnaps

“Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, salt, caraway seeds and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan.
  3. Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. Return chicken and onion mixture to the pan; stir in tomatoes. Bring chicken mixture to a simmer.
  4. Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.

Share It

Reviews (6)

Rate This Recipe
Lbuche1
0

Lbuche1

Made this tonight and really enjoyed it. I used a red pepper instead of green and didn't add the caraway seed since I didn't have any and it was still very flavorful. My husband added brown rice to his because he thought it needed some rice or pasta with it, but I thought it was filling and tasty without it. Also, I just cubed the chicken before I cooked it to save some time instead of taking 20+ minutes to cook the chicken breasts whole and then slice them up. I'll definitely make this again.

Laurie62
0

Laurie62

Great taste and texture. The picture is mine. We loved it and will have it again.

morganneb
0

morganneb

Very good! I am on the Paleo diet and this was one of the best recipes yet. It's very hard to find a spaghetti squash recipe that uses chicken and veggies. It had a great taste to it and kept me full all night. I followed the cooking directions very thoroughly but did change a few things. First I cut the chicken up instead of cutting it diagonal. Secondly I diced up fresh tomatoes instead of using the can. Lastly, i did not use caraway seeds because I didn't have any on hand. It got a thumbs up from everyone who ate it. I will be using this one again!

More Reviews

Similar Recipes

Creamy Mushroom Spaghetti Squash
(72)

Creamy Mushroom Spaghetti Squash

Pesto Spaghetti Squash
(47)

Pesto Spaghetti Squash

Winter Red Sauce over Spaghetti Squash
(14)

Winter Red Sauce over Spaghetti Squash

Spaghetti Squash with Creamy Pumpkin Sauce
(8)

Spaghetti Squash with Creamy Pumpkin Sauce

Roasted Spaghetti Squash with Asparagus and Goat Cheese
(10)

Roasted Spaghetti Squash with Asparagus and Goat Cheese

Paleo Spaghetti Squash with Spinach and Bacon Cream
(6)

Paleo Spaghetti Squash with Spinach and Bacon Cream

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pesto Spaghetti Squash

>

next recipe:

Creamy Mushroom Spaghetti Squash