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Chicken Spaghetti Squash

Delicious Chicken Spaghetti Squash for Lighter Weeknight Meals

A comforting bowl of Chicken Spaghetti Squash, a gluten-free alternative for lighter weeknight meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 each Spaghetti Squash Choose a heavy one with hard matte skin.
For the Chicken
  • 2 tablespoons Unsalted Butter Can substitute with olive oil for dairy-free.
  • 1 tablespoon Vegetable Oil Any neutral oil works.
  • 2 pounds Boneless Skinless Chicken Breasts
For the Creamy Sauce
  • 3 cloves Garlic Use fresh for best flavor.
  • 1 tablespoon Italian Seasoning Can substitute with fresh herbs.
  • 1 cup Chicken Broth Low-sodium recommended.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 cup Parmesan Cheese Freshly grated.
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 1/2 cup Sun-Dried Tomatoes Oil-packed or dried (rehydrated).
  • 2 cups Chopped Fresh Spinach Kale can be used as a substitute.

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Knife
  • Fork
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Halve the spaghetti squash lengthwise, scoop out the seeds, and place it cut-side down on the prepared baking sheet. Roast for 30-40 minutes until tender.
  3. Season the chicken breasts with kosher salt and pepper. In a skillet, heat butter and vegetable oil over medium-high. Sear chicken for 5-7 minutes on each side.
  4. Once browned, reduce heat to medium-low, cover, and cook for an additional 8-10 minutes until internal temperature reaches 165°F (74°C). Remove and let rest.
  5. Increase heat to medium-high and add any remaining oil. Sauté minced garlic for 1-2 minutes until fragrant.
  6. Add heavy cream, chicken broth, Italian seasoning, kosher salt, and Parmesan cheese to the garlic. Stir and simmer until sauce thickens.
  7. Fold in chopped spinach and sun-dried tomatoes until spinach wilts.
  8. Scrape insides of roasted squash with a fork to create strands. Add shredded squash to the sauce and toss gently.
  9. Serve the Chicken Spaghetti Squash topped with sliced chicken and additional Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 4000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Optional side pairings include garlic bread or a light Caesar salad. Experiment with flavors and ingredients for customization.

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