Chef Andre from Kroger stopped by the WBIR 10News studio to show us how to make a healthier alternative to pasta: spaghetti squash with chicken and spinach.


1 spaghetti squash, cut in half, deseeded

2 tablespoon butter

2-3 chicken breasts cut into strips or bite sized pieces

2-3 Tablespoons olive oil

1 Tablespoon minced garlic

4 cups baby spinach (about 2-3 handfuls)

1 red bell pepper, cut into strips or bite sized pieces

1 Tablespoon Italian seasoning

1 teaspoon pepper

Salt to taste


  1. Lay spaghetti squash halves on a sheet pan and brush insides with meted butter and season with salt and pepper.
  2. Bake in a preheated 400 degree oven for 20-30 minutes until softened.
  3. Remove squash from oven and let cool until you are able to hold. Using a fork, scrape the inside of the squash creating "spaghetti" noodles of pasta. Set aside.
  4. Sauté cut up chicken till browned in olive oil.
  5. Add bell pepper and garlic and cook until softened.
  6. Add spinach, Italian seasoning, and spaghetti squash noodles.
  7. Toss for a minute or two until the spinach is wilted and squash reheated.
  8. Serve topped with shredded parmesan, fresh basil, or even bake thin medallions of fresh mozzarella cheese on top.
  9. You can use the spaghetti squash as replacement noodles with your favorite regular spaghetti sauce too.

Recipe provided by the Chefs at the Kroger Marketplace Bistro, Farragut

Date: 10/14/2013