Mozzarella Chicken Spaghetti Squash

Spaghetti squash is one of those foundations for a meal that I have to make when C.J. is not home. He isn’t a fan of anything from the squash family, but that just means more for me.

I absolutely love spaghetti squash and it has become a staple for my meals since C.J. started law school. It is easy enough to make for one person and I can pretty much add to it and season it however I want. The healthy benefit is just an added bonus!

Now…let me be completely clear, I do not ever expect to be able to totally swap out regular pasta with spaghetti squash, but that doesn’t mean it isn’t a great meal.


  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 1 clove minced garlic
  • green onions, chopped
  • mozzarella cheese, shredded
  • garlic powder
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
  3. Season chicken breasts with garlic powder, salt, and pepper. Bake chicken breasts at 400 degrees. Bake chicken breasts, uncovered, for 18 to 20 minutes or until no longer pink.
  4. Using a fork, scoop all of the squash from the rind. Sauté minced garlic with squash until fragrant. Remove from heat.
  5. To serve, plate half the squash, top with sliced chicken, mozzarella, and onions.


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