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Spaghetti Squash & Chicken Bake

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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 346kcal

Ingredients

  • 1 Spaghetti Squash Halved, Cored, Pressure Cooked & Separated
  • 2 cup Bella Mushrooms Sliced
  • ½ cup Sour Cream
  • ¼ cup Cream Cheese
  • ¼ cup Parmesan Cheese Grated
  • 1 lb Boneless Skinless Chicken Breast Cubed

Seasoning

  • 2 teaspoon Dried & Minced Onion
  • ½ teaspoon Salt Divided
  • ½ teaspoon Black Pepper Divided
  • ½ teaspoon Garlic Powder

Instructions

  • Preheat oven to 375 DegF.

    Using a stick of butter or non-stick cooking spray, coat inside of an 8" square baking dish.

    Meanwhile, begin cooking Instant Pot Spaghetti Squash
  • Dice Chicken and Slice Mushrooms. Over medium-high heat, heat a medium pan. Add Chicken, Mushrooms and ½ teaspoon each of Salt & Pepper. Continue cooking until chicken is cooked throughout.
  • Add Sour Cream, Cream Cheese and remaining seasoning (including ½ teaspoon each of Salt & Pepper). Stir until ingredients are mixed throughout.
  • In a large bowl, combine Spaghetti Squash and contents from pan. Toss all ingredients and then pour contents into baking dish. Sprinkle with Parmesan Cheese and then [cooked-timer minutes="15" desc="bake for 15 minutes."]15 Minutes[/cooked-timer]

Nutrition

Calories: 346kcal | Carbohydrates: 21g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 635mg | Potassium: 912mg | Fiber: 4g | Sugar: 9g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg
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