Tuscan Chicken Spaghetti Squash- this low carb meal is full of Italian seasoning, onion, garlic, spinach, basil, sun-dried tomatoes, and Parmesan cheese. One of my favorite spaghetti squash recipes of all time.
Creamy Tuscan Sauce
One cup of heavy cream plus some freshly grated Parmesan cheese makes an easy and rich cheese sauce.
Add More Cheese
If you want to make this recipe cheesier, add 1/2 to 1 cup of shredded mozzarella cheese.
Spaghetti Squash
Spaghetti Squash is a great low carb, low calorie alternative to pasta and it is packed with lots of good nutrition.
The other thing I love about spaghetti squash is it will keep in a cool, dark place for up to 3 months so you don’t have to plan to cook it right away.
How To Roast A Spaghetti Squash
- Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean-up.
- Cut the squash in half horizontally and scrape out the seeds and discard them.
- Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place squash cut side down on the prepared baking sheet and bake for 35 to 55 minutes.
- Let cool some and then scrape the strands out with a fork.
How To Cut A Spaghetti Squash
Spaghetti Squash are difficult to cut and cutting one can be a little precarious. Start with a very sharp knife. Trim a thin slice from each end. This will give it a firm base when you cut it and make it easier to cut through the top.
Stand it up on the bottom end and cut straight down through the center with the sharp knife.
Next use a spoon to scoop out all the seeds and pulp and discard them.
Air Fry The Spaghetti Squash
If you would rather air fry the spaghetti squash, check out this Air Fryer Spaghetti Squash recipe.
Don’t Overcook the Squash
The squash should be fork tender but still a little firm. Overcook it and the strands will be mushy and soft. You want them to still have some texture.
How To Store
Store for up to 4 days in an airtight container in the refrigerator.
More Tuscan-Style Recipes
More Spaghetti Squash Recipes
Tuscan Chicken Spaghetti Squash
Tuscan Chicken Spaghetti Squash- this low carb meal is full of Italian seasoning, onion, garlic, spinach, basil, sun-dried tomatoes, and Parmesan cheese. One of my favorite spaghetti squash recipes of all time.
Ingredients
- 1 medium to large spaghetti squash
- salt and pepper
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 teaspoons dried Italian seasoning, divided
- 2 tablespoons butter, divided
- 1/2 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup sliced sun-dried tomatoes packed in oil
- 1 cup heavy cream
- 1/2 cup freshly shredded or grated Parmesan cheese
- 4 ounces baby spinach
- 1 tablespoon sliced fresh basil
Instructions
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Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
With a sharp knife, trim a thin slice from each end of the spaghetti squash. Stand the squash upright on a cutting board and carefully cut down the middle, cutting it into two halves.
Use a spoon to scoop the seeds and pulp out.
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Drizzle the inside of the spaghetti squash with oil and season with salt and pepper. Place cut side down on prepared baking sheet.
Bake for 40 to 60 minutes or until it can be easily poked with a fork.
Be careful not to overcook it or it will loose it's texture and be too soft.
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While spaghetti squash is cooking, season chicken to taste with salt and pepper and sprinkle 1/2 teaspoon of Italian seasoning on it.
Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add chicken and cook 5 to 7 minutes, flipping the pieces over halfway through the cooking time.
Remove chicken from skillet and set aside.
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Add the remaining butter to the skillet. When melted, add onion and cook for 3 minutes.
Add garlic and cook 2 minutes, stirring often so garlic doesn't burn.
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Add red pepper flakes, remaining Italian seasoning, sun-dried tomatoes, and heavy cream. Bring to a simmer for 1 minute.
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Turn heat down to medium-low and stir in parmesan cheese and then spinach.
Return chicken to skillet. Remove from heat.
Use a fork to remove the squash strands from the squash and stir them into the chicken mixture.
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Add salt and pepper to taste.
Top with basil and serve.
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