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Chicken Paprika with Spaghetti Squash

Chicken Paprika with Spaghetti Squash

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
jenngersnaps

jenngersnaps

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

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lbuche1
1

Lbuche1

4/16/2014

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

3/3/2014

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

morganneb
0

morganneb

2/9/2014

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!

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