Spaghetti Squash with Garlic and Basil

Spaghetti Squash Recipe

  • 2 spaghetti squash
  • 1 sweet vidalia onion, diced
  • 1 sweet red pepper, diced
  • 4 garlic cloves, minced
  • 4tbsp basil, minced
  • 2tbsp olive oil
  • 4tbsp salted butter
  • 4 chicken breasts, cubed
  1. Put spaghetti squash in the microwave for 5 min to soften. Preheat oven to 450 degrees. Cut spaghetti squash in half and scoop out the seeds. Place inside up on cooking sheet and bake for 40 minutes.
  2. Heat a large skillet to medium heat. Add 1tbsp olive oil and cubed chicken. Cook until it’s no longer pink and set aside.
  3. Heat another large skillet to medium heat. Add 1tbsp olive oil, garlic, onion, and basil. Cook until onion is opaque then add red pepper. Cook until pepper softens a bit.
  4. Scoop out insides of spaghetti squash with a fork into the skillet and mix together. Remove from heat and melt butter into the mixture.
  5. Add chicken and mix everything together.


– I got SIX meals out of this recipe. I usually weigh out my chicken first and then portion out the veggies on top.

– If you wanted to make this paleo, you could use KerryGold butter but make sure to add salt to taste. It definitely needs some salt.

– You could also substitute olive oil for coconut oil, but I like the taste of olive oil in this better!