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Chicken and Veggie Stir-Fry Over Spaghetti Squash | Can't Stay Out of the Kitchen

Chicken and Veggie Stir Fry Over Spaghetti Squash

Teresa Ambra
Chicken and Veggie Stir Fry Over Spaghetti Squash is a fantastic one-dish meal. This tasty main dish is chocked full of veggies and seasoned with serrano pepper for a little heat. The recipe is healthy, low calorie, dairy free and gluten free.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Chicken Main Dish
Cuisine Asian
Servings 12
Calories 156 kcal

Equipment

  • 1 roaster pan to roast the spaghetti squash
  • 1 medium to large skillet with lid or wok
  • 1 spatula
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 3 cups leftover rotisserie chicken see note
  • 1 spaghetti squash baked, halved, seeds removed, and flesh pulled out of shell with a fork, set aside
  • 3-4 tbsp. olive oil
  • 2 ribs celery cut on the diagonal
  • 3/4 cup carrot chips or thinly sliced carrots
  • 1 to 1 1/2 lbs. fresh green beans ends removed
  • 8 oz. container fresh mushrooms sliced
  • 1 red bell pepper cut in long strips
  • 1 yellow bell pepper cut in long strips
  • 1 orange bell pepper cut in long strips
  • 1 zucchini sliced
  • 1 head broccoli florets cut in bite sized pieces
  • 1 small serrano pepper seeded and sliced, add more for additional heat, less for less heat
  • 3 green onions sliced
  • 1 tsp. salt
  • 1 tbsp. dried parsley
  • 1 tsp. dried basil
  • 1 tsp. rubbed sage
  • 1/8 tsp. poultry seasoning see note

Instructions
 

  • Place spaghetti squash in oven at 350° to bake about 1 to 1 ½ hours.
  • If using uncooked chicken, see note below and follow directions.
  • Meanwhile, heat a large sauté pan on medium burner.
  • Add olive oil.
  • Add celery, carrot chips or slices and green beans and cook 3-5 minutes with lid covered.
  • Add mushrooms, peppers, onions, and Serrano pepper and cook about 3-5 minutes with lid covered.
  • Add broccoli, zucchini, and seasonings.
  • Then add chicken.
  • Continue cooking with lid covered until vegetables are cooked crisp-tender.
  • You don’t want them soggy or overcooked. It is better if they are slightly crisp to taste rather than limp.
  • Meanwhile, remove squash from oven when done.
  • Slice in half on bread board, remove seeds carefully.
  • Using a fork remove the meat of the squash and place in serving bowl.
  • To serve, spread spaghetti squash on a plate.
  • Top with chicken and veggies.

Notes

NOTE: Preparation time does not include time required to bake spaghetti squash, or chicken.
 
NOTE: You can also bake two boneless, skinless, chicken breasts in the oven at the same time as the spaghetti squash is cooking. Sprinkle with poultry seasoning and bake about 45 minutes to an hour or until chicken tests done. Cool slightly and cut down into strips or bite-sized pieces.
 
NOTE: The Serrano pepper provides a lot of heat so this dish is not at all bland! Reduce amount if you don’t want the dish so spicy.
 
NOTE: This recipe can easily be halved for smaller families.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 156kcalCarbohydrates: 15gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 21mgSodium: 214mgPotassium: 501mgFiber: 4gSugar: 6gVitamin A: 2735IUVitamin C: 59mgCalcium: 74mgIron: 2mg
Keyword carrots, chicken, green beans, main dish, mushrooms, one dish meal, spaghetti squash, stir fry
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