Roasted Spaghetti Squash with Chicken Cacciatore

5 from 10 votes

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This spaghetti squash recipe with chicken cacciatore is low in fat, gluten-free, and easy to make.

A plate of food with spaghetti squash
This healthy version of chicken cacciatore is served with roasted spaghetti squash.

Roasted Spaghetti Squash with Chicken Cacciatore

I remember when I was growing up, there was a commercial on TV where they secretly replaced a restaurant’s coffee with an instant coffee, and then they would watch the reaction of the people drinking the coffee.

Well, I took that commercial as my inspiration and replaced a spaghetti pasta with spaghetti squash.  I watched my family’s reaction, and it was a winner.

A closeup of strands of spaghetti squash

Ingredients for Healthy Dinner Idea

  • Roasted Chicken Breast
  • Diced Tomatoes
  • Italian Seasoning
  • Garlic
  • Red Wine
  • Mushrooms
  • Roasted Red Pepper
  • Olive Oil
  • Salt and Pepper
  • Sugar
  • Basil
  • Spaghetti Squash

A dish is filled with food, with spaghetti squash

This recipe was super simple to put together.  It started by a quick shop of my pantry and refrigerator.

I already had my chicken precooked.

I try to make them ahead and use them during the week.  This makes cooking during the week so much easier.

After I had my spaghetti squash in the oven, I opened a bottle of wine, poured myself a glass and went to work assembling this healthy meal.

The sauce comes together very quickly with ingredients that we had in our kitchen.  It is amazing how a healthy meal doesn’t have to be difficult to make.

Once the spaghetti squash was cooked and the sauce was simmering, I added the squash to the sauce and allowed it to cook for a few extra minutes.

I did this so that the spaghetti squash could absorb the flavors of my homemade sauce.

It was very difficult just not to jump in and eat it right away.  Thank goodness that I had my glass of wine, it gave me a bit of patience while I was waiting.

When all was said and done, no one in the family even missed that they weren’t eating real spaghetti.

We felt so good that we ate healthy that we splurged and had ice cream for dessert. Enjoy!

A bowl of food on a plate on a table, with Spaghetti squash and Chicken

More Spaghetti Squash Recipes

Roasted Spaghetti Squash with Chicken Cacciatore

5 from 10 votes
This healthy chicken cacciatore recipe uses roasted spaghetti squash instead of traditional pasta.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 4


  • 1 Roasted Chicken Breast, Cubed
  • 28 oz Diced Tomatoes, Organic
  • 1 Medium Spaghetti Squash, Roasted
  • 1/4 tsp Dryed Italian Seasoning
  • 4 Fresh Basil Leaves Chopped, Save one to garnish
  • 1 tbsp Minced Garlic, to taste
  • 1/4 Cup Red Wine, to taste
  • 1 Cup Fresh Mushrooms
  • 1 Roasted Red Pepper, We used a roasted red pepper from a jar purchased in the store
  • 4 tbsp olive oil
  • Salt and Pepper, to taste
  • 1 pinch white sugar
  • 1/4 cup White onion chopped, use more or less to taste


For the Chicken

  • Pre-heat oven to 350 degrees.  Drizzle a tablespoon of olive oil over the chicken breast and salt and pepper to season.  Place in oven to cook for 30-40 minutes or until cooked.  Set aside.

For the Roast Spaghetti Squash

  • Cut squash crosswise in the center.  Using a spoon, clean out the seeds from the center of the squash.  Drizzle a 1/2 of a tablespoon of olive oil inside each of the halves of squash.  Lightly salt and pepper each half.  Place on cookie sheet with cut side down.  Cook for approximately 30-40 minutes at 350 degrees. 
  • Remove from oven and allow to cool slightly.  Using a fork scrape the inside of the squash, this will resemble spaghetti noodles.  Set aside.

For the Sauce

  • In a sauce pan heat 2 tablespoons of olive oil over medium heat.  Saute onion and cook for 2 minutes or until onion starts to soften. stirring occasionally.   Add garlic and cook for one minute.  Add wine and allow to cook for an additional minute.  Add tomatoes, chicken, mushrooms, roasted red pepper, Italian seasoning, fresh basil, sugar and salt and pepper to taste. 
  • Bring to a low boil, stirring occasionally.  Lower temperature to low and cover allowing to cook until mushrooms have softened, stirring every few minutes.
  • Add the spaghetti squash to the sauce and cook for 3-5 minutes to allow the squash to warm and incorporate with the sauce.  Serve and garnish with the chopped basil leaf that you reserved.


YouTube video


Calories: 326kcal, Carbohydrates: 27g, Protein: 17g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 36mg, Sodium: 485mg, Potassium: 852mg, Fiber: 5g, Sugar: 12g, Vitamin A: 570IU, Vitamin C: 29mg, Calcium: 131mg, Iron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Healthy
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. This is such a good recipe for spaghetti squash. My husband doesn’t like it on its own, but will eat it paired with something saucy with a lot of flavor. This looks like it would be a total winner in our household!

  2. This is a great comfort food classic with a healthy twist! Chicken cacciatore is such a soul warming dish. I love that the butternut squash is an equal star to the chicken. Can’t wait to make this for the family!