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Irresistible Chicken Spaghetti Squash

Irresistible Chicken Spaghetti Squash for Healthy Family Dinners

This Irresistible Chicken Spaghetti Squash offers a comforting yet light dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Choose small to medium-sized, pale yellow for best results.
For the Chicken
  • 2 tablespoons Unsalted Butter Consider using olive oil for a dairy-free alternative.
  • 2 tablespoons Vegetable Oil Any neutral oil, like canola, works well.
  • 2 boneless skinless Chicken Breasts Feel free to swap for turkey.
For the Sauce
  • 3 cloves Garlic Fresh minced brings robust flavor.
  • 1 teaspoon Italian Seasoning For a homemade touch, mix dried oregano and basil.
  • 1 cup Chicken Broth Using low-sodium helps control salt levels.
  • 1 teaspoon Kosher Salt Adjust according to taste preferences.
  • 1/2 cup Parmesan Cheese Freshly grated is ideal.
  • 1/2 cup Heavy Cream Coconut cream offers a dairy-free substitute.
  • 1/2 cup Sun-Dried Tomatoes Can swap for fresh tomatoes.
  • 2 cups Fresh Spinach Replace with kale or chard for variety.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • knife
  • Spoon
  • fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the spaghetti squash in half lengthwise, place cut-side down on the baking sheet, and bake for 30-40 minutes until fork-tender.
  3. Let the squash cool for a few minutes, then scoop out seeds and shred the insides with a fork.
  4. Season the chicken breasts with salt and pepper. Heat butter and oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes until golden brown, then cover and cook until internal temperature reaches 165°F (75°C).
  5. Remove chicken and lower the heat. Sauté garlic until fragrant, then stir in heavy cream and broth followed by Italian seasoning. Add Parmesan cheese and mix until creamy.
  6. Add spinach and sun-dried tomatoes into the sauce. Stir until spinach wilts, then fold in the shredded spaghetti squash. Adjust seasoning if necessary.
  7. Slice cooked chicken and add to the dish, garnish with additional Parmesan cheese and parsley, then serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure not to overcook spaghetti squash for the best texture. Gradually add cheese to avoid clumps in the sauce and enhance creaminess.

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