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This easy recipe for baked spaghetti squash is packed full of savoury flavours, featuring chicken, crispy mushrooms, parmesan and a squeeze of lemon to bring it all together. Making for a winning meal with a bit of a twist and several different vegetables. Simply thrown in the oven to develop all kinds of wonderful flavours!
What is spaghetti squash?
If you’ve never heard of spaghetti squash before, well you wouldn’t be the only one. I only learned about it a few years ago and have to say it hasn’t made a frequent appearance in my local supermarket. Therefore, I had almost forgotten about it. Until it appeared before me and I remembered just how amazing it was. (Turns out that all the other supermarkets were housing all the goods!)
Spaghetti squash has a lovely light yellow flesh and skin, with fibres that run around it horizontally. This means that it produces spaghetti-like strands when you use a fork to fluff up the cooked flesh. Hence the name, spaghetti squash. If you ask me it’s one of the coolest things ever, nature sure is amazing!
These spaghetti-like strands can be used in a similar way as you would pasta or noodles, such as with a sauce and/or tossed with other ingredients, added into casseroles or stuffed and baked in halves.
Seasonality
It’s a little difficult to pinpoint the seasonality in NZ. According to vegetables.co.nz, it is generally available in the early months of the year and has limited availability. This makes complete sense since it seems one may have to do a bit of searching to find or at least be looking in the right places. This is the first time I’ve managed to get my hands on one and you could describe this as the second half of the year (since we’re in July and all). So I’d say it’s something to treasure if you happen to stumble and come across one.
How to prepare spaghetti squash
Spaghetti squash is relatively similar to other pumpkins in terms of preparation. They can be steamed or even baked whole but that takes a bit of time and effort, so for this recipe, I’ve tried to keep it standard.
You’ll need to do the following before placing your wonderful spaghetti squash in the oven:
- 1. Cut the squash in half lengthwise. I suggest using a sharp sturdy knife and beginning with the squash stem facing away from you. Start by making an incision in the middle with the tip of your knife. Then follow through by cutting into the bottom half of the squash first. This may require a bit of rocking back and forth with your knife. Then you can go ahead and continue the cut by turning the pumpkin around and cutting the upper half.
- 2. Use a spoon to remove the seeds. Tip: you can even save the cleaned seeds to bake later for a snack.
- 3. Drizzle with olive oil and get your hands in there to make sure it’s nice and evenly coated. Alternatively, you can also brush on the oil, if you don’t want to get your hands dirty.
- 4. Season the flesh with salt and pepper.
- Then turn cut side down on a lined baking tray and in the oven, it goes. As simple as that.
How to cook spaghetti squash
There are several different methods of cooking spaghetti squash. Ranging from baking and roasting to steaming in a microwave and even using a slow cooker. My favourite way has to be baking it. Much like anything else, it allows the flavours to develop and the flesh to slowly soften.
You’ll want it to be just tender enough for you to be able to fluff up the strands with a fork. If you happen to overcook the squash it tends to go very mushy and the strands stick together. Aim for al dente and you will be able to get the desired strands and texture similar to pasta, potentially with a bit more crunch. If you stick a fork into the skin of the squash once cooked it should be able to pierce through easily.
Once it’s out of the oven, turn over the squash so the cut side is exposed. Then when cool enough to handle, use a fork to create strands. Normally the best way to do this is by following and working in the direction of strands.
Baked Spaghetti Squash with chicken and crispy mushrooms
Ingredients
Baked spaghetti squash
- 1 Spaghetti Squash
- 3 tbsp (45ml) Olive OIl
- Salt and pepper
Chicken and crispy mushrooms
- 500 g Chicken Breast
- 600 g Mixed Mushrooms* quartered or cut into 2 – 2½ cm cubes
- 5 Garlic Cloves skin on
- ¼ cup Olive Oil
- 2 sprigs Rosemary
- 2 sprigs Thyme
- Salt and pepper
Assembly
- 2 tbsp Olive oil
- 150 g Brussels sprouts thinly sliced
- 1 Onion thinly sliced
- 1 tsp paprika
- ½ cup Grated Parmesan
- Juice of 1 lemon
- ¼ Parsley optional
Instructions
Baked spaghetti squash
- Preheat oven to fan bake 200°C.
- Cut the squash in half lengthways, remove the seeds and place on a lined baking tray. Rub or brush oil evenly onto the squash flesh and then generously season with salt and pepper.
- Place the squash cut side down on the tray, then bake for 35- 45 minutes (depending on the size of your squash) or until a fork easily pierces through the skin and flesh and it is tender.
- Flip cut side up to cool slightly.
- When cool enough to handle, use a fork to shred the flesh of the squash and create spaghetti strands.
Chicken and crispy mushrooms
- Place mushrooms and garlic on a large rimmed lined baking tray and nestle in chicken.
- Drizzle with oil, season with salt and pepper and then give a quick toss to coat.
- Add rosemary and thyme on top and bake for 45 minutes or until mushrooms are golden and crispy and the chicken is thoroughly cooked through (internal temperature must be above 75°C and the juices should run clear)
- Remove from oven and shred the chicken breast.
Assembly
- In a medium frypan bring oil to medium heat. Add in onions and saute for 2-3 minutes.
- Then add in Brussels sprouts and paprika. Cook while stirring until Brussels sprouts and onions have softened and caramelised.
- Stir in parmesan.
- Toss together with spaghetti squash, shredded chicken, crispy mushrooms and lemon juice. Squeeze out the baked garlic from the skins and break it up into pieces to add on top.
- Garnish with parsley and extra grated parmesan if desired and enjoy while still hot.
Notes
Don’t forget to pin this recipe for future reference and follow me on Pinterest while you’re at it!
If you make this recipe for baked spaghetti squash with chicken and crispy mushrooms don’t forget to mention @theculinaryletter and tag #theculinaryletter, I’d love to see your amazing creations!
And if you loved this, I’m sure you’ll love my roasted pumpkin gnocchi with bacon, spinach and pesto recipe.
Until next time, stay curious!
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