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Leek & Mushroom Chicken with Herbed Spaghetti Squash

chicken w mushroom leek sauce

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. 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.
  2. While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
  3. 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.
  4. 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.
  5. Serve spaghetti squash with chicken drizzled with sauce over top.