Pan-Fried Squash Spaghetti

October 16, 2018




Whether you are meal prepping or want a easy gluten free spaghetti this recipe is great!You can cook all the ingredients in advance or a quick meal later or invest some time and have a great meal. If you cooked it in advance it will take about ten minutes to heat up on the stove. If you are cooking it all at one time, make sure you have 1.5 hours to stay close to the oven.  Hope you enjoy your spaghetti and are enjoying winter squash season.




  • Coconut oil 1 tbsp

  • Olive oil 1 tbsp

  • Dash of salt

  • Mixed leafy greens 2 cups(spinach or kale or what ever blend you like)

  • Spaghetti squash 1 cup

  • Butternut squash 1 cup

  • Chicken 4 oz

  • Directions:

  • I put this all together the day after I had cooked the squash and chicken 


  • Pre heat to 400ºF

  • Cut spaghetti squash in half 

  • put face down on 

  • cut butternut squash short ways into circles about 1.5 inch think

  • Bake for 30-60 minutes(depends on your oven and how dense the squash is)

  • you should be able to easily poke a fork through


  • I cooked it in a toaster oven on rotisserie for 1.5 hours

  • Or you can bake chicken breasts 375ºF for 20-30 min


  • Slice tomato

  • Make sure your squash has cooled a bit if you just pulled it out of the oven

  • Peal off the butternut skin

  • Scoop out the spaghetti squash with a spoon 

  • Chop chicken into cubes or strips

  • Now that you are all prepped 

  • Put coconut and olive oil in the pan and let the pan heat up so the oil coats the pan you Can use 2 tbsp of what ever fat you like

  • Place in leafy greens, tomatoes, and squash

  • Stir to mix and help the greens to cook down

  • Add in chicken, spices and salt

  • Once the greens are cooked down and everything is hot you are ready to serve


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