Pumpkin Chicken Mozzarella Spaghetti Squash
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Pumpkin Chicken Mozzarella Spaghetti Squash

Delicious, filling pumpkin chicken mozzarella spaghetti squash.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: chicken spaghetti squash, pumpkin spaghetti squash, spaghetti squash
Servings: 4
Calories: 550kcal


  • 1 spaghetti squash halved
  • 2 tbsp extra virgin olive oil
  • pinch of sea salt
  • pinch of pepper
  • 3 chicken breasts sliced into strips
  • 4 tbsp extra virgin olive oil
  • 1 cup whole wheat panko bread crumbs
  • 1 cup whole wheat flour
  • 1/4 cup crushed almonds
  • 3 eggs beaten
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • pinch of cinnamon
  • 2 garlic cloves
  • 2 tbsp sundried tomato paste
  • 2 cups 1% milk or coconut milk
  • 3 tbsp tomato paste
  • 1 tbsp cream cheese
  • 1 tbsp grass-fed butter
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 shredded mozzarella cheese
  • 1/4 tsp red pepper flakes
  • 1 garlic clove peeled
  • 1 tsp sea salt
  • 1/2 cup san marzano tomatoes
  • 1/2 cup pumpkin puree
  • pinch of cinnamon
  • 2 tbsp fresh parsley
  • 1 tbsp green onion
  • 1 tsp nutritional yeast optional
  • 1/4 cup mozzarella cheese


  • Start by preheating your oven to 375 degrees. Slice the ends off your spaghetti squash and cut in half lengthwise.
  • Scoop out all the seeds and guts from your squash!
  • Once the squash is clean, drizzle with the extra virgin olive oil and sprinkle with sea salt and black pepper
  • Place the squash flesh side down on a baking sheet and bake for 40 minutes until soft
  • Prepare the marinade for the chicken breasts. Place the extra virgin olive oil, dried basil, oregano, onion powder, garlic cloves, and sundried tomato paste in a mixing bowl. Stir everything together.
  • Slice your chicken breasts into thin strips. Toss in the marinade and let sit.
  • Prepare the breaded mixture for the chicken breasts by mixing the panko bread crumbs, whole wheat flour and crushed almonds together in a bowl.
  • Crack the 3 eggs into another bowl and beat with a whisk.
  • Place the chicken breasts into the flour mixture, then the egg mixture and back into the flour mixture. Set aside until all pieces are coated.
  • Heat a medium sized skillet with extra virgin olive oil on medium heat and place chicken breasts in the pan. Cook for 5-7 minutes. Make sure to flip your chicken breasts halfway through to ensure both sides get evenly browned.
  • Once chicken breasts are done, set aside and work on the creamy pumpkin tomato sauce.
  • Add milk, tomato paste, cream cheese, grass-fed butter, basil, oregano, red pepper flakes, garlic clove, sea salt, san marzano tomatoes, cinnamon, pumpkin puree and mozzarella into a high-speed blender like a Vitamix and blend on high for 6 minutes until mixture is hot. If you don't have a Vitamix, you can prepare the sauce in a pot and heat the ingredients and then blend using an immersion blender or regular blender.
  • The spaghetti squash should be out of the oven at this point. Scrap down the flesh from the sides to get your spaghetti! Don't scrap too hard, as you don't want to poke holes through the skin.
  • Once you've done this, start adding in half the pumpkin tomato sauce, then add a layer of your breaded chicken breasts, followed by another layer of the pumpkin tomato sauce. Top with mozzarella and nutritional yeast.
  • Bake for another 10-15 minutes at 375 degrees.