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Chicken Spaghetti Squash

Chicken Spaghetti Squash: A Creamy Weeknight Delight

This Chicken Spaghetti Squash is a healthy, low-carb alternative that delivers comfort with creamy garlic sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Provides a pasta-like texture without the carbs.
For the Chicken and Sauce
  • 2 tablespoons Unsalted Butter Adds richness and flavor, substitute with olive oil for dairy-free.
  • 1 tablespoon Vegetable Oil For searing chicken and cooking the sauce.
  • 2 pounds Chicken Breasts (boneless & skinless) Ensure they are room temperature for even cooking.
  • 3 cloves Garlic (minced) Imparts strong, aromatic flavor.
  • 1 teaspoon Italian Seasoning Enhances flavor complexity.
  • 1 cup Chicken Broth Adds depth to the sauce.
  • 1 teaspoon Kosher Salt Used for seasoning.
  • 1/2 cup Parmesan Cheese (freshly grated) Provides creaminess, substitute with nutritional yeast for dairy-free.
  • 1 cup Heavy Cream Creates the creamy texture.
  • 1/2 cup Sun-Dried Tomatoes Adds sweetness and texture.
  • 2 cups Fresh Spinach Adds nutrients and color.
Final Touches
  • 1/4 cup Parsley Freshly chopped for garnish.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment Paper
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Slice the spaghetti squash in half lengthwise and bake cut-side down for 30-40 minutes until tender.
  3. Allow the squash to cool, scoop out seeds and shred the flesh into strands with a fork.
  4. Season chicken breasts with salt and pepper, sear in a skillet with butter and oil until golden brown, then cook until internal temperature reaches 165°F (75°C).
  5. Remove chicken and sauté minced garlic in the same pan until fragrant.
  6. Add heavy cream, chicken broth, Italian seasoning, kosher salt, and Parmesan cheese, stirring until creamy.
  7. Stir in fresh spinach and sun-dried tomatoes, then fold in the shredded spaghetti squash.
  8. Slice the chicken and serve it on top of the squash mixture, garnished with Parmesan and parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Allow squash to drain excess moisture after roasting and reheat leftovers gently to maintain creaminess.

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