Chicken and Spinach Spaghetti Squash (Print View)
Tender chicken and wilted spinach combined with roasted spaghetti squash strands in a creamy garlic Parmesan sauce. A satisfying low-carb Italian-inspired comfort dish.
# Ingredient List:
→ For the Spaghetti Squash
01 - 1 large spaghetti squash (about 3 lbs)
02 - 2 tsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ For the Chicken
05 - 2 boneless, skinless chicken breasts (about 1 lb), diced
06 - 1 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 tsp Italian seasoning
→ For the Alfredo Sauce
10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper to taste
→ Vegetables and Add-ins
16 - 4 cups fresh baby spinach
17 - 1/4 cup chopped fresh parsley (optional)
18 - 1/4 cup grated Parmesan (for garnish)
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp. Drizzle the cut sides with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 35–40 minutes, until tender.
03 - While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Sauté for 6–8 minutes until cooked through and lightly golden. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and nutmeg until smooth and creamy. Season with salt and pepper to taste.
05 - Add baby spinach to the sauce and cook for 1–2 minutes until wilted. Return the cooked chicken to the skillet and stir to coat.
06 - When the spaghetti squash is cool enough to handle, use a fork to scrape the strands into a large bowl. Add the squash strands to the skillet and toss everything together until well combined and heated through.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan, if desired.
# Expert Advice:
01 -
- The creamy garlic Parmesan sauce clings to every tender strand of squash, making you forget youre eating vegetables
- Everything comes together in one hour with mostly hands-off cooking time while the squash roasts
02 -
- Let the squash cool for about 10 minutes before scraping, otherwise youll burn your fingers and the strands can get mushy
- Grate your own Parmesan cheese because the pre-grated stuff resists melting and makes the sauce grainy instead of smooth
03 -
- If the sauce seems too thick, add a splash of pasta water or chicken broth to reach your desired consistency
- Roast the squash up to 3 days ahead and store the strands in the refrigerator for a quick weeknight meal