Spaghetti Squash with Chicken, Pears & Parmesan

Delicate curls of spaghetti squash stand in for traditional pasta in this cheesy chicken dish. For extra bite, serve with a toasted whole-grain baguette.
Spaghetti Squash with Chicken, Pears & Parmesan image

Cost for full recipe: $13.92
Cost per plate: $3.48

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 lb spaghetti squash, quartered and seeded
  • 1 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch-thick strips
  • 1 Bosc pear, cored and sliced 1/4 inch thick (TIP: To prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)
  • 1 tsp dried sage
  • 2 tbsp minced fresh chives
  • 3 oz shaved Parmesan cheese


  1. Preheat oven to 375°F. Place squash cut side up on a foil-lined, rimmed baking sheet. Add 1/4 inch water to sheet. Bake until edges are golden brown and squash is easily pierced with the tip of a sharp knife, about 35 minutes. Set aside until just cool enough to handle.
  2. In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.
  3. With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.

Nutrition Information

  • Serving Size: 10 oz chicken-squash mixture and 3/4 oz cheese
  • Calories: 349
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 81 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 36 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 460 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g