Cheesy Chicken Spaghetti Squash

I know what some of you are going to say…I should just let the past go….but sometimes I just can’t let the past go without trying to recreate a little of the glory days. (AKA…when I could eat anything I wanted without adding a few pounds.) One of my favorite dishes is cheesy chicken spaghetti, but my old recipe just wasn’t cutting it and was NOT a very healthy dish. (But it was AMAZINGLY delicious!) Well I found a really good ‘work around’ and am going to share with you my simply amazing cheesy chicken spaghetti squash recipe. Hold on to your hats, healthy never tasted so good.

We don’t do pasta here in the house anymore….mainly because I have seen so many positive things happen once I started cutting pasta and flour out of my life. (Personally, I can see my {GASP} stomach muscles again, AND my adult cystic acne that I’ve suffered with for a decade is GONE. That’s enough for me to stay pasta and flour free.)

Cheesy Chicken Spaghetti Squash

As a pasta lover and recovering pasta eater, I have had to get a little creative in the kitchen with my dishes. One of my favorites is cheesy chicken spaghetti, and I could not for the life of me figure out how to make this dish and make it healthy. Well, by all means, this is still probably not as healthy as it can get, but it’s healthy enough for me.

To make this cheesy chicken spaghetti squash you will need a few things on hand:

• 1 large (or 2 medium spaghetti squash)
• grilled, seasoned, and sliced chicken breast
• 6oz can of cream of chicken soup
• low fat cheese
• salt and pepper to taste
• olive oil
• (SPICIER version: small bell pepper chopped, 1/4 red onion chopped, 1/4 tsp cayenne pepper)

I personally like the spicer version because it adds a ton of flavor,  but if you are adverse to any additional spices you can skip that option.

Heat your oven to 400. Prepare spaghetti squash by splitting down the middle and scooping out the insides. Take a tsp of extra virgin olive oil and coat both insides of the squash. Place them face down on a cookie sheet and roast for 50 minutes. Remove, place them face up (don’t burn yourself!) and allow to cool for a few minutes.

In a small sauce pan add cooked chicken, cream of chicken soup, salt and pepper (and this is also where you add you optional bell pepper, onion, and cayenne) and stir. Mix well.

Shred the inside of each spaghetti squash with a fork and then scoop the chicken mixture onto the squash. Sprinkle a little low fat cheese over the top and serve.

Cheesy Chicken Spaghetti Squash

The healthy version of cheesy chicken spaghetti, this cheesy chicken spaghetti squash is full of flavor and so delicious. An easy healthy chicken dinner. For more healthy ideas, make sure you check out our Simple Fit Forty section of the blog.