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Gluten-Free Rosemary & Maple Chicken Spaghetti Squash

  • October 24, 2014

For this week’s gluten-free recipe we once again recruited the help of our friends Rachel Bies (http://thehealthybies.blogspot.com/) and Rachael Hunt (http://www.glutenfreedomtoronto.com/). We love spaghetti squash and there are so many spaghetti squash recipes available you will never run out of ideas. This one, however, stands out for it’s unique incorporation of fall flavours like maple and apple. It’s warming and comforting while still remaining very healthy! Your taste buds will thank you!


  • 1 large spaghetti squash, cooked part way (until softened)
  • 2-3 Blue Goose boneless skinless chicken breasts, cubed
  • 2-4 rosemary springs
  • 2 tsp organic maple syrup
  • 1 large onions, sliced thinly
  • 2 cloves garlic, minced
  • 2 medium MacIntosh apples, chopped
  • Fresh cracked pepper & sea salt
  • Fresh Parsley, chopped (garnish)
  • Green onions, sliced (garnish)


  1. Preheat oven to 400 degrees F.
  2. Cut and de-seed squash.
  3. Drizzle olive oil all over and make tiny fork inserts to help cook throughout.
  4. Throw into oven for 30 minutes.
  5. Meanwhile brown chicken in olive oil.
  6. Add onions, garlic and sauté until translucent and sweet. Toss in apple and allow to soften for a couple of minutes. Reduce to low.
  7. Add maple and herbs. Season to taste.
  8. Check on squash.
  9. Once squash is softened, remove 75% of insides, leaving enough base to hold mixture.
  10. Throw squash into pan with chicken. Toss gently and taste.
  11. Season well. Add everything back into squash and reheat.
  12. Serve with garnish. Bon appetite!