Chicken with Spaghetti Squash and Sun Dried Tomatoes


This is a professional chef's recipe, you can tell. A 500 degree oven. Scrape the fins out of the mushrooms. Risotto as a stuffing...etc. Have fun with it! A little secret, if you prefer, you can substitute mashed potatoes for the risotto. Have fun!

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  • 2 skinless, boneless chicken breasts
  • 1 - 8.5 oz Bella Sun Luci Sun Dried tomatoes- Julienne Cut in Extra Virgin Olive Oil and Italian Herbs
  • 1 - 8 oz. package sliced portabella mushrooms
  • 1 spaghetti squash
  • 6 ounces of baby spinach
  • 4 ounces of kalamata olives
  • 1 - 24 oz. jar of Marinara sauce
  • 3 tbsp fresh chopped Basil
  • 1 clove of garlic


  1. Preheat the oven to 350 degrees.
  2. Rinse and place the chicken breast in an oven safe pan and bake at 350 for one hour.
  3. Cut the spaghetti squash in half, scoop out the seeds and place open side down in an oven safe pan with a quarter cup of water.
  4. The spaghetti squash can bake with the chicken for 40 minutes. 
  5. While the chicken and squash bake in the oven, add the Bella Sun Luci Sun Dried tomatoes, Mushrooms, olives, garlic, Basil ,marinara sauce and spinach to a sauce pan.
  6. Mix together and set the burner to medium heat. Bring the mixture to a simmer.
  7. Take the chicken breasts out of the oven and cut them into bite sized pieces, then add them to the Bella Sun Luci Sun Dried Tomato Marinara sauce mixture.
  8. Take the spaghetti squash out of the oven and with a fork, carefully peel the squash out of the shell.
  9. Place spaghetti squash on a serving plate and spoon on the Bella Sun Luci Sun Dried tomato marinara sauce on top of the squash.
  10. Enjoy!

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