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Leek & Mushroom Chicken with Herbed Spaghetti Squash


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Leek & Mushroom Chicken with Herbed Spaghetti Squash


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4 Ratings4 Ratings4 Ratings4 Ratings4 Ratings (4 Ratings)
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Leek & Mushroom Chicken with Herbed Spaghetti Squash


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min




  • 1 medium spaghetti squash
  • 6 boneless, skinless chicken breasts
  • 5 tablespoons olive oil, divided
  • 4 leeks, white and light green parts only, sliced and cleaned
  • 3 cloves garlic, chopped
  • 1 cup sliced cremini mushrooms
  • 11/2 cups chicken broth
  • 1/4 cup white wine
  • 3 tablespoons margarine
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped thyme
  • 1/2 teaspoon red pepper flakes
  • kosher salt
  • freshly ground black pepper


  1. Preheat oven to 375 F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.
  2. While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
  3. Heat 2 tablespoons olive oil in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in margarine and parsley and add chicken breasts to coat with sauce.
  4. Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons olive oil, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.
  5. Serve spaghetti squash with chicken drizzled with sauce over top.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




14 Responses to Leek & Mushroom Chicken with Herbed Spaghetti Squash

  1. What an awesome recipe. I love spaghetti squash and I’m always looking for new recipes that use it. This one has got to be the best I’ve found. Thanks so much.

  2. where is the list of the rest of the ingredients – it only lists the squash and chicken – what kind of broth – what oil – what spices etc etc

  3. Can’t wait to try this recipe. We grow leeks in our garden. We always enjoy new ways of enjoying them.

  4. avatar says: Golda

    I think this would taste good with dark meat as well.

  5. I just made this for the first night of yom tov. I improvised a little…..smells yum!
    Thanks for the recipes!

    • My pleasure – and I love when you improvise and make a recipe your own (and or based on the ingredients you have on hand).

  6. avatar says: Rachel

    Can you make this a few hours ahead of when you want to serve?
    How would you store? How would you reheat?

    • yes for sure. proceed through step 4 – keeping the chicken in the sauce to keep it from drying out and the spaghetti squash separate. reheat chicken in sauce and squash separately and then assemble just before serving.

  7. avatar says: mslbl

    Made it w/o chicken for my vegetarian son…big success.

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