Chicken Paprika with Spaghetti Squash Recipe -
Chicken Paprika with Spaghetti Squash Recipe
  • READY IN 2 hr

Chicken Paprika with Spaghetti Squash

Recipe by  

"Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, salt, caraway seeds and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan.
  3. Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. Return chicken and onion mixture to the pan; stir in tomatoes. Bring chicken mixture to a simmer.
  4. Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.
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Reviews More Reviews

Oct 21, 2014

this is the best recipe for spaghetti squash.

Apr 16, 2014

Made this tonight and really enjoyed it. I used a red pepper instead of green and didn't add the caraway seed since I didn't have any and it was still very flavorful. My husband added brown rice to his because he thought it needed some rice or pasta with it, but I thought it was filling and tasty without it. Also, I just cubed the chicken before I cooked it to save some time instead of taking 20+ minutes to cook the chicken breasts whole and then slice them up. I'll definitely make this again.


9 Ratings

Oct 05, 2013

Tasty! BUT, I did not have caraway seed. I made it the night before and instead of adding canned tomatoes, I topped the dish with cut up fresh tomatoes just a few minutes before serving so they were just warm and it did not make it another tomatoe meal. Really enjoyed the Paprika flavor.

Mar 03, 2014

Great taste and texture. The picture is mine. We loved it and will have it again.

Jan 06, 2014

Having never cared for Caraway seeds, I have never made this recipe with them in it. I also cut down on the amount of chicken, only 2 breast halves instead of 3. I like the emphasis to be on the spaghetti squash more than the chicken. Very easy recipe and filling too.

Jan 21, 2015

Made exactly as recipe states with the exception of Greek yogurt for sour cream. Absolutely delicious, The technique for roasting the spaghetti squash is brilliant, yielding "al dente" squash, this is the only way to cook spaghetti squash

Feb 09, 2014

Very good! I am on the Paleo diet and this was one of the best recipes yet. It's very hard to find a spaghetti squash recipe that uses chicken and veggies. It had a great taste to it and kept me full all night. I followed the cooking directions very thoroughly but did change a few things. First I cut the chicken up instead of cutting it diagonal. Secondly I diced up fresh tomatoes instead of using the can. Lastly, i did not use caraway seeds because I didn't have any on hand. It got a thumbs up from everyone who ate it. I will be using this one again!

Oct 29, 2013

This was really good, a nice change from the usual fake spaghetti and sauce I've nearly made myself sick of. Like the other reviewer I did not have any caraway seed on hand so I omitted it, I thought it was great, but cannot comment as to if it would be better or worse had it been included. Otherwise I followed the recipe as close as possible. I did use red/orange pepper instead of green as that is all I have as DH doesn't like green. Also I cooked the squash by halving it, scooping the seeds and laying it face down on a cookie sheet. I know it does well microwaving it as well and I don't think it would alter the recipe at all by altering how it was cooked before being mixed into the sauce.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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