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Sundried Tomato Chicken, Mushrooms, and Spaghetti Squash

Sundried Tomato Chicken, Mushrooms, and Spaghetti Squash

Prep time 15 minutes
Cook time 55 minutes
Ready in 1 hour, 10 minutes


  • Spaghetti Squash
  • Olive Oil
  • Salt and Pepper
  • 1 Tbsp. of Butter
  • 2 Cloves of garlic, minced
  • 2 Cups of Mushrooms, chopped
  • 2 Cups of Rotisserie Chicken, chopped
  • 1/4 Cup of Sundried Tomatoes
  • 1/4 Cup of grated Parmesan Cheese, plus more for garnish
  • 3 Tbsp. of minced fresh Parsley, plus more for garnish
  • Salt and Pepper


1. Preheat oven to 350°F.
2. Cut the spaghetti squash in half and remove the inner soft strands and seeds. Drizzle it with olive oil, season with salt and pepper, and then place the squash insides down on a rimmed baking sheet.
3. Roast the spaghetti squash for 50-55 minutes. About 15 minutes before the squash is done roasting, begin to prepare the rest of the dish.
4. Heat butter in a pan over medium heat, add minced garlic and chopped mushrooms.
5. Sautee mushrooms with garlic and butter for 5-7 minutes. Stir in diced rotisserie chicken, sliced sun dried tomatoes, and cream. Cook for an additional 5 minutes until chicken is heated through.
6. Remove the spaghetti squash from the oven and use a fork to shred the squash strands, transfer squash to a large bowl and toss with 1/4 cup of parmesan cheese, 3 tablespoons of chopped parsley, salt and pepper.
7. Pour the mushroom and chicken mixture over the squash and serve with additional parsley, pepper and parmesan cheese.
Recipe by Kate Bowler of