Garlic Basil Chicken Stuffed Spaghetti Squash

Cooking the Chicken

2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides)

1/2 cup chicken broth

1/4 cup water

3 cloves garlic minced

1/4 cup of fresh basil leaves (whole)

  • You can make the chicken ahead of time, or you can use any leftover chicken you have.


Cooking the Spaghetti Squash

2 small or 1 large Spaghetti Squash.  Cut length wise and scoop out seeds.  Pierce inside well with fork.  Place open side down in a glass or ceramic baking dish and cover with foil.  Bake at 400 degrees for 90 minutes.  Squeeze the outside of the shell and it should be soft.  Consistency of spaghetti squash strands should be medium.  Do not over cook so that inside is mushy.  Use a fork and scrape out the spaghetti squash.

  • You can do this a day or 2 ahead of time and keep in fridge.


Put it all together!

1 medium zucchini diced

2 small roma tomatoes diced

1/3 cup chopped basil

3 cloves crushed garlic

1 tsp salt

dash fresh ground pepper

3 TBSP olive oil

Place in an extra large stainless steel skillet covered.  Bring to a boil then reduce the heat to medium (keeping the lid on).  After about 15 minutes, test the chicken with 2 forks to see if it is cooked.  You will know because you will be able to easily pull it apart.

Remove from stove and shred the chicken with 2 forks.  Discard 1/2 the liquid and basil.  Add the spaghetti squash, tomatoes, zucchini, garlic, basil, salt and pepper and olive oil.  Combine all the ingredients and cover with lid.  Cook for 10 minutes on medium heat.

Bake in oven

Remove from heat and fill spaghetti squash shells.  You can also put it directly into a porcelain or glass baking dish.  loosely cover with foil and bake at 400 degrees for 10 minutes.  Remove foil and cook an additional 10 minutes uncovered.





Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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