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Chicken Cacciatore with Buttered Spaghetti Squash

By October 21, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

Sometimes simple is best. Simple and hearty? Even better.

The Good Kitchen began as a way for Founder Amber Lewis to share her (paleo) take on home-style dishes with friends. This chicken cacciatore — or “hunter-style” — chicken is in line with that vision.

Substitute spaghetti squash for (more traditional) pasta to add another layer of vegetables, as well as a little crunch and texture in each bite. Using spaghetti squash also makes this chicken cacciatore compliant across all Whole Life Challenge nutrition levels.

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Chicken Cacciatore with Buttered Spaghetti Squash

Substitute spaghetti squash for (more traditional) pasta to add another layer of vegetables, as well as a little crunch and texture in each bite.
Category Chicken, Dinner, Italian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Brandon Cress


  • 1 spaghetti squash
  • 4 chicken breast boneless and skinless, quartered
  • 4 cups crushed tomato
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 1 cup crimini mushroom sliced
  • 1 cup chicken stock
  • 3 tbsp olive oil
  • 2 tbsp garlic minced
  • 2 tbsp capers
  • 2 tbsp butter cubed
  • Salt and pepper to taste
  • Fresh basil sliced chiffonade style for garnish


  1. Preheat oven to 400 degrees Fahrenheit.

  2. Cut spaghetti squash in half and remove seeds with a spoon.

  3. Place the squash cut side down on a baking sheet. Roast for 35 minutes.

  4. When squash is done roasting, scrape out the inside into a bowl, using a fork to form long strands.

  5. Add butter to hot squash and mix until melted, season with salt and pepper.
  6. While squash is in the oven heat a large Dutch oven (or other heavy pot) over medium-high heat.

  7. Season chicken pieces with salt and pepper on both sides.
  8. Add olive oil to Dutch oven and sear chicken pieces, working in batches, until brown but not cooked through. Remove the chicken from the Dutch oven and reserve.

  9. Add onion and peppers to Dutch oven and saute for 3 minutes.

  10. Add garlic and cook, stirring often, for 1 minute or until fragrant.

  11. Add mushroom and continue to cook for 5 minutes.

  12. Pour in chicken stock and scrape the bottom of the pot removing brown bits using a wooden spoon.

  13. Reduce heat to low and add crushed tomatoes and capers. Bring to a simmer.

  14. Return chicken to the pot. Nestle the chicken pieces in the sauce and simmer covered for 30-45 minutes.

  15. Serve chicken and sauce over spaghetti squash and garnish with basil.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.