Chicken Paprika with Spaghetti Squash Recipe - Allrecipes.com
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
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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

Most Helpful Positive Review
Oct 21, 2014

this is the best recipe for spaghetti squash.

 
Most Helpful Critical Review
May 27, 2015

I didn't care for the flavor or texture at all... it was bland with random bits of caraway seed thrown in. Also, I found the directions a bit confusing. There was talk of "simmering" and "boiling", but there wasn't ever enough liquid added to really do either of those things. With only a bit of olive oil and drained tomatoes, it was pretty dry.

 

15 Ratings

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.

 
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.

 
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

 
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.

 
May 31, 2015

I thought this was an easy meal to make and had a lot of taste. I would recommend this to anyone who wants to eat a meal with 100% fresh foods. We are always on the look out for non processed foods.

 

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Nutrition

  • 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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