Description
This Garlic Chicken Spaghetti Squash recipe is a delicious and healthy low-carb alternative to traditional pasta dishes. Tender roasted spaghetti squash strands are combined with sautéed garlic-infused chicken, fresh spinach, cherry tomatoes, and topped with savory Parmesan cheese for a flavorful and satisfying meal perfect for any night of the week.
Ingredients
Scale
Vegetables and Herbs
- 1 medium spaghetti squash
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- Fresh basil leaves for garnish
Meat
- 1 pound boneless, skinless chicken breasts, diced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for heat)
Dairy
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the spaghetti squash: Carefully slice the spaghetti squash in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy insides.
- Season and roast the squash: Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash: Roast in the preheated oven for 30-40 minutes until the flesh is tender and can be easily scraped with a fork into spaghetti-like strands.
- Cook the chicken: While the squash roasts, heat a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through.
- Sauté the garlic: Add minced garlic to the cooked chicken in the skillet and sauté for 1-2 minutes until fragrant.
- Add seasonings and vegetables: Stir in Italian seasoning, red pepper flakes if using, halved cherry tomatoes, and fresh spinach. Cook for 3-4 minutes until the spinach wilts and tomatoes soften slightly.
- Shred the squash: Remove the roasted spaghetti squash from the oven and let cool briefly. Use a fork to scrape out the flesh into spaghetti-like strands.
- Combine squash and chicken mixture: Add the spaghetti squash strands to the skillet with the chicken and vegetables. Toss together until well mixed.
- Add Parmesan cheese: Sprinkle grated Parmesan cheese over the mixture and stir until melted and evenly distributed.
- Serve: Serve the dish warm, garnished with fresh basil leaves for added aroma and color.
Notes
- You can substitute chicken thighs if preferred, but cooking times may vary slightly.
- If you want a spicier dish, increase the red pepper flakes to taste.
- To make this dish vegetarian, omit the chicken and add more vegetables or tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, omit the Parmesan or use a dairy-free cheese alternative.
