Garlic Chicken Spaghetti Squash
A light and flavorful dish featuring roasted spaghetti squash tossed with garlic chicken and Parmesan, making it a perfect low-carb alternative to pasta.
Ingredients
Main Ingredients
- 1 piece spaghetti squash (about 2–3 pounds)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 pound chicken breast, cut into 1-inch cubes Can substitute with boneless, skinless thighs for juiciness.
- Salt to taste salt and pepper
- 1 teaspoon dried Italian herbs Can substitute with 1 teaspoon Italian seasoning or 1/2 teaspoon each thyme and rosemary.
- Parmesan cheese for serving (freshly grated recommended) Can substitute with nutritional yeast for a dairy-free option.
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–50 minutes, until the flesh is tender and easily pierced with a fork.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
Cooking
- Increase the heat to medium-high. Add the cubed chicken, season with salt, pepper, and Italian herbs. Cook, stirring occasionally, until golden and cooked through, about 7–10 minutes. Internal temperature should reach 165°F (74°C).
- When the squash is done, turn each half cut-side up. Use a fork to scrape the flesh into long strands and transfer them to the skillet with the chicken.
- Toss everything together over low heat for 1–2 minutes so the strands absorb the garlic and pan juices. Taste and adjust seasoning.
Serving
- Serve immediately, topped with grated Parmesan and a sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months.