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19) Chicken, Mushroom and Marsala Sauce on Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb, halved and seeded
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 8 oz cremini or button mushrooms sliced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup Marsala wine or low-sodium chicken broth if preferred
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 400°F. Brush squash with oil, place cut-side down on a baking sheet, and roast 30–40 minutes until tender.
  2. While squash roasts, heat oil in a large skillet over medium-high. Season chicken with salt and pepper and cook until browned and cooked through, 5–7 minutes; remove and set aside.
  3. Add butter to skillet, sauté onion until translucent, then add mushrooms and cook until browned, about 5 minutes. Stir in garlic and cook 30 seconds.
  4. Pour in Marsala to deglaze, scraping up browned bits, then add chicken broth and simmer 3–4 minutes to reduce slightly.
  5. Stir in cream and return chicken to pan; simmer until sauce thickens, 2–3 minutes. Adjust seasoning.
  6. Shred squash strands with a fork, divide among plates, and spoon chicken and sauce over top. Sprinkle parsley if using.