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Chicken Paprika with Spaghetti Squash


"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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2 h servings 251 cals
Original recipe yields 6 servings


  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 33
  1. 40 Ratings

Most helpful positive review

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 ri...

Most helpful critical review

Wasn't a big hit, the flavors were too mild for our tastes. Made exactly as indicated.

Most helpful
Most positive
Least positive

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 ri...

this is the best recipe for spaghetti squash.

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

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...

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 fo...

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,...

I used a red pepper instead of green, and I used 1 TBSP Smoked paprika and 1 TBSP sweet paprika. I did add the sour cream. I kept the spaghetti squash separate, so that diners could choose pasta...

Delicious!!! I cheated a bit; I had some precooked grilled chicken I wanted to use up (from Trader Joes). I used a frozen mix of bell peppers and onions too, in addition to a whole onion. Becaus...

Made it. Used lamb and green beans. Didn't have chicken and house didn't like bell peppers