Baked Spaghetti Squash with chicken and crispy mushrooms
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!
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
*I used a combination of button mushrooms, portobello mushrooms and shiitake mushrooms. Feel free to use what's available. You can also leave the skin on and rub off the dirt with a paper towel.