Chicken Paprika with Spaghetti Squash

Chicken Paprika with Spaghetti Squash

15
jenngersnaps 1

"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

2 h servings 251 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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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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Directions

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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.

Reviews

15
  1. 16 Ratings

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Most helpful positive review

this is the best recipe for spaghetti squash.

Most helpful critical review

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 "boil...

this is the best recipe for spaghetti squash.

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...

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...

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

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,...

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

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 t...

Delicious! The only thing I did differently was to use a can of italian style diced tomatoes. I will definitely make this again!

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...