Stuffed Spaghetti Squash


  • 1 spaghetti squash, cut in half lengthwise
  • 2 boneless, skinless chicken breast (about 4oz each)
  • 4 plum tomatoes, diced
  • ¼ cup tomato puree
  • 2 small onions, chopped
  • 3 garlic cloves, minced
  • 1 cup fresh sliced mushrooms
  • 1 green pepper and 1 red pepper, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano
  • 1 tbsp fresh parsley
  • Salt and pepper to taste
  • 3 Tbsp parmesan cheese, reduced fat, grated
  • 3 tbsp low fat shredded mozzarella cheese


  1. Cut spaghetti squash in half (lengthwise) and bake in the oven at 375 degrees F for 40-45 minutes or until the squash can be easily pierced with a fork.
  2. Set aside the squash and allow it to cool so that it can be handled.
  3. Heat a large saucepan over medium heat.
  4. Cut the chicken into small chunks and add to the saucepan and cook until browned and cooked through.
  5. Add the onions and sauté until translucent (about 2 minutes) and then add the garlic and sauté 1 minute.
  6. Place the spaghetti strands in a large bowl and add the sautéed vegetables, chicken and tomato puree to the bowl and mix or toss all together.
  7. Use the hollowed squash halves and stuff each half with the mixture and place on a baking pan.
  8. Top each stuffed squash with low fat shredded cheese and parmesan cheese to taste.
  9. Bake in the oven at 375 degrees F until the cheese is melted and slightly brown.