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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.

Course Dinner, main dish
Cuisine American
Keyword chicken, low carb, spaghetti squash
Servings 4

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add red pepper flakes, remaining Italian seasoning, sun-dried tomatoes, and heavy cream. Bring to a simmer for 1 minute.

  6. 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.

  7. Add salt and pepper to taste.

    Top with basil and serve.