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For this delicious Tuscan Chicken Spaghetti Squash, gather these key items: - 1 medium spaghetti squash - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - ½ cup low-sodium chicken broth - ¼ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish You can boost the taste with these extras: - Red pepper flakes for heat - A splash of white wine for depth - Lemon zest for brightness - Pine nuts for crunch Each serving of this meal is not just tasty but also healthy. Here’s what you get: - Calories: 320 - Protein: 30g - Carbohydrates: 20g - Dietary Fiber: 5g - Fat: 15g - Sodium: 400mg This dish balances protein and veggies, making it great for any meal! {{ingredient_image_1}} First, preheat the oven to 400°F (200°C). Take a medium spaghetti squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Brush the insides lightly with olive oil. Sprinkle salt and pepper on the squash. Place it cut-side down on a baking sheet. Roast it in the oven for about 30-40 minutes. You want it to be tender when done. While the squash roasts, prepare the chicken. Take two boneless, skinless chicken breasts and season them with salt, pepper, and dried Italian herbs. Heat two tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts to the skillet. Cook them for 6-7 minutes on each side. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken and let it rest for a few minutes. In the same skillet, add three cloves of minced garlic. Sauté it for about one minute until it smells nice. Next, add one cup of halved cherry tomatoes and half a cup of low-sodium chicken broth. Cook until the tomatoes soften, which takes about 3-4 minutes. Stir in one cup of spinach leaves and let them wilt. Slice the cooked chicken and add it to the skillet. Mix everything well. When the spaghetti squash is ready, use a fork to shred the insides into strands. Add these strands to the skillet with the chicken and vegetables. Mix until everything is well integrated. Adjust the seasoning with salt and pepper if needed. Finally, stir in a quarter cup of grated Parmesan cheese until it melts. Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if you like. Roasting spaghetti squash is simple. Start by preheating your oven to 400°F (200°C). Cut the squash in half lengthwise. Scoop out the seeds. Brush the insides with olive oil. Don’t forget to season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 30-40 minutes. When done, the flesh should be tender and easy to shred. Use a fork to pull out strands that look like spaghetti. This adds a fun twist to your dish. Cooking chicken breasts can be tricky, but you can do it right. First, season the chicken with salt, pepper, and dried Italian herbs. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side. Make sure to check the internal temperature, which should reach 165°F (75°C). Let the chicken rest for a few minutes after cooking. This keeps it juicy and tender. Avoid cutting the spaghetti squash before roasting. This can make it hard to cook evenly. Don’t rush the chicken; overcooking makes it dry. Also, skip the school of thought that says you need to add too many spices. Stick to the simple flavors of salt, pepper, and Italian herbs. Lastly, remember to let the chicken rest before slicing. This helps keep all the flavorful juices inside. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a uniform color. This ensures better flavor and texture. Rest the Chicken: Allow the chicken breasts to rest for a few minutes after cooking. This helps retain their juices, making the meat more tender. Customize Your Veggies: Feel free to add other vegetables such as bell peppers or zucchini for additional flavor and nutrients in the dish. Storage Tips: Store any leftover spaghetti squash and chicken mixture in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. {{image_2}} You can swap chicken with turkey or shrimp. Both options bring a nice taste. Turkey makes a lean choice, while shrimp adds a seafood flair. Cook them the same way as chicken. Just watch the cooking time. Shrimp cooks fast, so be mindful not to overdo it. To make this dish vegetarian, use chickpeas or tofu instead of chicken. Cook chickpeas until warm and mix them in. For tofu, press it to remove moisture, then sauté it for a golden crust. To make it vegan, skip the cheese or use a plant-based cheese. This keeps the flavors while making it suitable for all diets. You can enhance the dish with sun-dried tomatoes or olives. They add a burst of flavor. For a spicy kick, sprinkle in red pepper flakes. Fresh herbs like parsley or oregano can also brighten it up. If you love garlic, add more minced garlic to the sauce. Each of these tweaks can change the dish in fun ways! To store leftovers, let the dish cool down first. Place it in an airtight container. Make sure to separate the chicken and spaghetti squash if you can. This helps keep the squash from getting mushy. Store in the fridge for up to three days. To reheat, you can use a microwave or a skillet. If using a microwave, place the food in a bowl. Heat on medium for about two minutes. Stir halfway through for even heating. If using a skillet, add a splash of chicken broth. Heat over low heat until warm. For longer storage, freeze the leftovers. Use freezer-safe containers or bags. It's best to freeze the chicken and squash separately. This keeps their textures better. Label the containers with the date. You can freeze for up to three months. To thaw, place in the fridge overnight before reheating. Yes, you can use regular pasta instead of spaghetti squash. Just cook the pasta according to package instructions. Substitute the spaghetti squash with any pasta you like. This change will give you a classic pasta dish. However, you will miss out on the low-carb benefits of spaghetti squash. To make this recipe gluten-free, use gluten-free pasta or starch. You can also stick with the spaghetti squash. The squash is naturally gluten-free, so it works well. Always check labels on other ingredients, like chicken broth or cheese, to ensure they are gluten-free. If you need a substitute for Parmesan cheese, try nutritional yeast for a vegan option. You can also use Pecorino Romano or Grana Padano for a similar taste. Lastly, crumbled feta or goat cheese can give a different but tasty flavor. Cooked spaghetti squash lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools before sealing it up. If you want to keep it longer, consider freezing it. This blog post covered everything you need to make a tasty spaghetti squash dish. We went over the key ingredients, cooking steps, and ways to add your own flavor. I shared tips to avoid common mistakes and how to store leftovers properly. Remember, you can swap in different proteins or make it vegetarian. In the end, this dish is not just healthy; it’s fun to customize. Dive in, experiment, and enjoy your meal!

Tuscan Chicken Spaghetti Squash

A delicious and healthy dish featuring roasted spaghetti squash with seasoned chicken, tomatoes, and spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides lightly with olive oil. Season with salt and pepper.
  • Place the squash cut-side down on a baking sheet, and roast in the oven for about 30-40 minutes, or until tender.
  • While the squash is roasting, season the chicken breasts with salt, pepper, and dried Italian herbs. Heat the remaining olive oil in a skillet over medium heat.
  • Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the skillet and let them rest for a few minutes.
  • In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and the chicken broth, cooking until the tomatoes soften (about 3-4 minutes).
  • Stir in the spinach leaves and let them wilt. Slice the cooked chicken and add it to the skillet. Mix everything well to combine.
  • Once the spaghetti squash is done roasting, use a fork to shred the insides into spaghetti-like strands.
  • Add the spaghetti squash strands to the skillet with the chicken and vegetables, mixing until well integrated. Adjust seasoning with salt and pepper as needed.
  • Stir in the grated Parmesan cheese until melted and well mixed.
  • Serve hot, topped with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.
Keyword chicken, healthy, Italian, spaghetti squash