Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas

Until last month, I had never experienced the amazing-ness that is spaghetti squash. I kept hearing fellow food-loving bloggers rave about this magical squash, but I kept forgetting to look for it when I was at the grocery store.

Then I caved. My first spaghetti squash recipe was met with great enthusiasm by both Justin and myself. And of course, we are now hooked. Spaghetti squash in some shape or form is quickly becoming a staple in our weekly dinner menu.

***Update: if you’re looking for another tasty spaghetti squash recipe, make sure to check out my spaghetti squash gratins!***

This spaghetti squash recipe includes some sundried tomatoes…

…fresh broccoli, peas, and sliced grilled chicken…

…and a large amount of deliciousness.

Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas

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Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas
Recipe type: Main
  • 1 medium size spaghetti squash (about 2lb)
  • ⅓ cup sundried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 1 broccoli crown, chopped
  • 2 chicken breasts, grilled and sliced
  • 2 tbsp extra virgin olive oil
  • 1 cup chicken broth
  • Grated parmesan cheese (about ¼ cup)
  • Salt/pepper, to taste
  1. Preheat oven to 375 degrees F.
  2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
  3. Using a fork, scrape the inside of the squash to remove strands.
  4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
  5. Add ¼ cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
  6. Add peas, grilled chicken, and remaining ¾ cup chicken broth. Shake about ¼ cup parmesan cheese into mixture (just enough to thicken the chicken broth).
  7. Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.
  8. Serve with fresh shaved parmesan cheese.

***Side note: if you’re looking for an even easier way to cook the squash, check out my instructions here***


This recipe is also wonderful with pasta instead of spaghetti squash. Simply saute all of the vegetable/chicken ingredients in your skillet, then toss with the chicken broth, parmesan, and fresh pasta.



  1. Eva Karam says

    Katie! i stumbled upon your blog through your fb mini fed. i read alot of food blogs esp vegan/veg ones and i love the food blog u r starting! i tried this recipe yesterday and it was amazing! thanks for sharing :)

  2. Allison says

    just made this recipe and it’s so good. My only question is… How do I keep my ss from going to mush? I cooked it as directed and it mushed but still wonderful

    • Katie says

      Allison – was it mushy when you originally cooked the spaghetti squash, or did it become mushy when you mixed it with the other ingredients? Either way, perhaps reducing the cook time on the squash would most likely help – sometimes with a smaller squash it cooks faster and then breaks down.


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