Tuscan Chicken and Spaghetti Squash
A delicious low-carb dish featuring tender chicken and spaghetti squash, combined with vibrant vegetables and a creamy sauce for a satisfying meal.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash Cut in half lengthwise and seeded
- 2 tablespoons olive oil For drizzling
- Salt and pepper to taste Salt and pepper
For the Chicken Mixture
- 1 pound chicken breast Cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes Halved
- 2 cups spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut side of the squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Add the chicken and season with Italian seasoning, salt, and pepper. Cook until golden and cooked through for about 5-7 minutes.
- Stir in the cherry tomatoes and spinach, cooking until the spinach is wilted.
- Lower the heat and add heavy cream and Parmesan cheese, stirring until the sauce slightly thickens, about 3 minutes.
Serving
- Remove the spaghetti squash from the oven and use a fork to scrape the flesh into spaghetti-like strands.
- Serve the chicken mixture generously over the spaghetti squash and garnish with fresh basil.
Notes
This dish can be made ahead of time and stored in airtight containers in the fridge for up to 3 days. Add a splash of cream when reheating to restore sauce's richness. Great for leftovers; consider serving in an omelet or with pasta.