Once you bake the spaghetti squash this dish comes together super fast. It’s low carb, gluten free and perfect for a healthy, satisfying weeknight dinner.
Leek & Mushroom Chicken with Herbed Spaghetti Squash
Servings
6 Servings
Ingredients
- 1 medium spaghetti squash
- 6 boneless skinless chicken breasts
- 5 tablespoons extra virgin olive oil divided, such as Colavita
- 4 leeks white and light green parts only, sliced and cleaned
- 3 cloves garlic chopped
- 1 cup sliced cremini mushrooms
- 1½ cup chicken broth
- ¼ cup white wine
- 3 tablespoons vegan butter
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoon chopped thyme
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 375°F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.
- While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
- Heat 2 tablespoons evoo in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in vegan butter and parsley and add chicken breasts to coat with sauce.
- Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons evoo, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.
- Serve spaghetti squash with chicken drizzled with sauce over top.
YAY YAY YAY! Thanks for sharing!
Made it w/o chicken for my vegetarian son…big success.
yes for sure. proceed through step 4 – keeping the chicken in the sauce to keep it from drying out and the spaghetti squash separate. reheat chicken in sauce and squash separately and then assemble just before serving.
My pleasure – and I love when you improvise and make a recipe your own (and or based on the ingredients you have on hand).
oh Golda you think right!
Can you make this a few hours ahead of when you want to serve?
How would you store? How would you reheat?
I just made this for the first night of yom tov. I improvised a little…..smells yum!
Thanks for the recipes!
I think this would taste good with dark meat as well.
Can’t wait to try this recipe. We grow leeks in our garden. We always enjoy new ways of enjoying them.
how amazing – I just adore leeks!
where is the list of the rest of the ingredients – it only lists the squash and chicken – what kind of broth – what oil – what spices etc etc
are you able to see everything now?
What an awesome recipe. I love spaghetti squash and I’m always looking for new recipes that use it. This one has got to be the best I’ve found. Thanks so much.
oh Jacqueline – I am thrilled you like it!