Chicken spaghetti squash nuggets are a healthy “chicken nuggets” recipe that are delicious and easy to make. Made from just a few simple ingredients, these bites are Whole30, Paleo, gluten-free and super family friendly. Perfect for a veggie-loaded meal during the week. Or make a double batch and stock your freezer for getting dinner on the table a breeze on busy days.
I am always looking for ways to get different veggies into my family’s diet. And while my husband and 7-year-old daughter are both really great veggies eaters (and very tolerant of my weird veggie-loaded creations), they both have never been terribly excited about spaghetti squash. Maybe it’s the texture. Or the fact that its kind of a wet veggie, but I have only every really gotten my family excited about spaghetti squash for dinner with one recipe. My Veggie-Loaded Spaghetti Squash Bake. It’s one of my husband’s favorite TNN recipes and something that my daughter will actually take a bite of that contains spaghetti squash…
Well, that was until now. Now I have TWO spaghetti squash recipes that my family is loving on. My bake and now these Chicken & Spaghetti Squash Bites.
These little bites, guys, are super easy to make. Like, real easy. Everything in one bowl. A little messy time mixing and shaping and then they are ready for the frying pan. That is literally it. Perfect for those busy weeknights when you really want to call for delivery pizza, this recipes takes just a hair more effort than dialing your phone and digging through your purse for tip money.
Especially if you cook your spaghetti squash ahead of time. That was always my obstacle…finding the time to cook that damn squash! I don’t have an 45 minutes on a Wednesday night to wait for a squash to roast, but I soon learned that cooking a squash is super easy peasy in my slow cooker or Instant Pot or that I could easily roast one up on the weekend when I was hanging out around home doing chores or just relaxing. This little realization suddenly brought spaghetti squash back into my life.
So, not only are these Chicken & Spaghetti Squash Bites easy it a little foresight, but they are so yummy! Mixing the stringy squash with chicken really makes the texture much easier for budding veggie-lovers and the flavors really bring life to the simplicity of chicken and the squash.
Chop the squash extra fine. You know you and your family best. If you feel like the sight of squash is going to be to weird your crew out, perhaps chop it up before adding it to the bowl to minimize the string-factor….or…..
Scale back how much squash you add. If veggie-loading your food is still kind of a new thing or someone at your dinner table is extra anti-veggie…feel free to reduce the amount of squash in this recipe! It will still be amazing!
Love veggie-loaded recipes as much as I do? Check out my ebook, Veggie-Loaded Love, for oodles of veggie-packed recipes…including Chicken & Zucchini Nuggets! Loved by big and little eaters alike!
Chicken and Spaghetti Squash Bites
Delicious, easy and perfect for little (or big) fingers, these Chicken & Spaghetti Squash Bites are all protein and veggies, rolled into one great recipe! Perfect to make ahead of time or in the moment, these little nuggets of yum are Paleo, Whole30 compliant, nut-free option, dairy-free, gluten free and 7-year-old approved.
- 2 cups cooked and cooled spaghetti squash
- 1 1/2 pound ground chicken
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- black pepper, to taste
- 1 tablespoon coconut aminos
- 1/4 teaspoon ground ginger
- 1 egg
- 1-2 tablespoons oil for cooking
- Take spaghetti squash and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the squash with towel and squeeze a few times to help drain out some of the squash’s moisture as possible
- In a large bowl, combine drained squash and all remaining ingredients except for the oil for cooking
- With clean hands, mix the ingredients together until everything is evenly mixed
- Heat oil in a large skillet over medium-high heat
- Using a heaping tablespoon or a small cookie scoop, portion out the chicken mixture into the hot skillet
- Cook each side for about 5 minutes or until a golden-brown crust starts to form and chicken is cooked through
- Enjoy warm with your favorite dipping sauce or store cooled leftovers in fridge for up to 4 days
Suggested Adaptations Chop the squash extra fine. You know you and your family best. If you feel like the sight of squash is going to weird your crew out, perhaps chop it up before adding it to the bowl to minimize the string-factor... or Scale back how much squash you add. If veggie-loading your food is still kind of a new thing or someone at your dinner table is extra anti-veggie, feel free to reduce the amount of squash in the recipe! It will still be amazing!