I love spaghetti squash. There are so many fabulous recipes you can whip up and indulge in with this little noodle impostor. Not only is it delicious but it has some great nutritional benefits too. Spaghetti squash is highly rich in beta carotene, which is essential in preventing atherosclerosis. It also has numerous health benefits especially for people with insulin deficiency. The fact that spaghetti squash has a lot of potassium makes it the ideal diet for people with blood pressure. It can amazingly lower high blood pressure if consumed over time. The folate contained in the spaghetti squash helps in strengthening the walls of blood vessels besides enhancing blood circulation. Pregnant women are encouraged to consume spaghetti squash more frequently since the folate contained in it helps in preventing birth defects which can occur when a woman is delivering the baby. Spaghetti squash is a great source of both vitamin C and vitamin A, which are also antioxidants. They can, therefore, prevent cell damage. Because spaghetti squash has plenty of vitamin B, it also promotes proper cellular functioning. This is only a few of the benefits, but hopefully it is enough to send you to the grocery to buy a few.

Try my amazing Cheesy Chicken Spaghetti dish I created the other night while playing in the kitchen. BINGO! It is SCRUMPTIOUS!


(Gluten Free)

Prep time: 30 minutes

Serves: 8


  • 3-4 tbsp grape seed oil
  • ½ yellow onion chopped
  • 1 cup fresh basil chopped
  • 2 tbsp garlic minced
  • 1 heaping tbsp diced shallots
  • 1 ½ cups diced or chopped artichoke hearts
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 1 tbsp cumin
  • 2 medium spaghetti squash
  • 3 cups shredded chicken (I used left over from whole baked naturally raised chicken the night before.)
  • 1 cup fresh parmesan shredded cheese
  • 2-3 cups of your favorite organic spaghetti sauce (Preferably from a bottle with no added sugar & BPA free. if not homemade.)
  • 1 cup feta cheese (optional)
  • 1- 2 cups grass milk hard cheese


Sauté in the grape seed oil on medium heat the onions, basil, garlic, shallots, artichoke hearts, oregano, thyme, pepper, and salt until soft. Sprinkle chicken with cumin and stir. Add chicken, parmesan, and spaghetti sauce to the sauté mixture and gently mix until well blended. Pour mixture into a glass-baking dish. Sprinkle with feta. Shred hard cheese and cover the top. Bake 350 degrees for 20-25 minutes until cheese is nicely melted and slightly browning on the edges.


1- Bake or boil chicken a day or two before and shred. I love to bake 2 chickens the day before. Eat one then for a meal with veggies and save the other for this tasty dish.

2- Cut the spaghetti squash in half and scoop out the seeds. Rub each inside with olive oil and salt and pepper. Place on a baking sheet (hard skin down) and bake on 375 for 30-45 minutes until inside is tender. Let it cool then scrape out the inside using a fork. Rake your fork in the same direction as the strands to make the longest noodle.


*Buy organic, local, grass fed, BPA free, and naturally raised produce/products/meat when possible. Make sure your bottled ingredients have no hidden gluten.

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  1. Do you serve this baked mixture over the prepared spaghetti squash? Can’t find mention of spaghetti squash in instructions, just prep notes. Thanks.

    • Brenda, Yes I did miss that main detail. Thanks for noticing. Mix the spaghetti squash in gently with the sautéed mixture after it has cooked then add the rest. It gives it more flavor to be mixed all together.


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