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Chicken Cacciatore Stuffed Spaghetti Squash

Course Entree
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 389kcal
Author Brenda Bennett| Sugar-Free Mom

Ingredients

  • 1 large spaghetti squash or 8 cups cooked
  • 4 tbsp extra virgin olive oil divided
  • 1/2 cup sliced onion
  • 2 garlic cloves minced
  • 1 red pepper or 1 cup sliced
  • 1 yellow pepper or 1 cup sliced
  • 3 pounds boneless skinless chicken thighs, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can 28 oz Redpack crushed tomatoes, BPA free
  • 1/4 cup Redpack tomato paste BPA free1 tsp Italian seasoning
  • 1/2 tsp celery seed
  • 2 tsp dried oregano
  • 1 tsp dried basil

Instructions

  • Preheat oven to 400 degrees F.
  • Scoop out seeds and drizzle with 2 tbsp oil.
  • Flip over and bake for 1 hour.
  • While squash is baking saute onion, garlic, and peppers in remaining 2 tbsp oil. Set aside.
  • Chop chicken thighs. Season with salt and pepper.
  • Remove veggies from skillet and cook chicken.
  • Add veggies back into skillet.
  • Pour in crushed tomatoes,tomato paste and seasonings.
  • Stir to combine.
  • Scrape inside of spaghetti squash and top with chicken cacciatore!

Notes

Net Carbs: 19.5g You can reduce the carbs in half by enjoying 1/2 cup of the chicken and 1/2 cup of the spaghetti squash instead of a cup each.

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 24.9g | Protein: 36.9g | Fat: 17.9g | Saturated Fat: 3.1g | Cholesterol: 142mg | Sodium: 649mg | Fiber: 5.4g | Sugar: 11.3g