Parmesan Spaghetti Squash with Chicken

Parmesan Spaghetti Squash with Chicken is the perfect blend of healthy and hearty. Tender strands of spaghetti squash mimic pasta, while the savory chicken and Parmesan sauce bring a cozy, comforting vibe to your plate. This dish is packed with flavor, low-carb, and perfect for weeknight dinners or meal prep.

Spaghetti squash wasn’t always a favorite in my house, but everything changed when I paired it with Parmesan and chicken. My husband took one bite and declared, “This is better than pasta!” Now, it’s on our weekly rotation, and even the kids look forward to it. It’s amazing how something so simple and wholesome can bring the whole family together at the dinner table.

Why You’ll Love Parmesan Spaghetti Squash with Chicken

•Low-Carb Comfort Food: Enjoy all the creamy, cheesy goodness without the guilt.

•Family-Friendly: Even picky eaters love this dish.

•Easy to Prepare: Minimal ingredients, big flavor, and quick assembly.

•Versatile: Great for meal prep, reheats beautifully, and can be adapted with different proteins.

Ingredients Notes for Parmesan Spaghetti Squash with Chicken

•Spaghetti Squash: When roasted, its flesh pulls into spaghetti-like strands.

•Chicken: Use boneless, skinless chicken breasts or thighs, grilled or pan-seared.

•Parmesan Cheese: Freshly grated for the best flavor and texture.

•Garlic: Adds depth and aroma to the dish.

•Cream: Heavy cream or half-and-half creates a luscious sauce.

•Herbs: Fresh parsley or basil for a bright finish.

Recipe Steps

1.Prepare the Spaghetti Squash:

•Cut the squash in half lengthwise and scoop out the seeds.

•Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

•Roast at 400°F (200°C) for 40-45 minutes or until tender. Scrape the flesh into strands using a fork.

2.Cook the Chicken:

•Season chicken breasts with salt, pepper, and Italian seasoning.

•Heat olive oil in a skillet and sear the chicken until golden brown and cooked through. Remove and let rest before slicing.

3.Make the Parmesan Sauce:

•In the same skillet, melt butter and sauté minced garlic until fragrant.

•Add cream and Parmesan cheese, stirring until smooth and thickened. Adjust seasoning with salt and pepper.

4.Combine:

•Toss the spaghetti squash strands in the Parmesan sauce until fully coated.

•Top with sliced chicken and garnish with additional Parmesan and fresh parsley.

5.Serve:

•Serve hot, with a side of garlic bread or a fresh green salad if desired.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Reheat: Warm gently on the stovetop or in the microwave, adding a splash of cream if needed to loosen the sauce.

Variations & Substitutions

•Protein Options: Swap chicken for shrimp, turkey, or even tofu for a vegetarian twist.

•Cheese Options: Try Pecorino Romano or Gruyère for a flavor twist.

•Add Veggies: Stir in spinach, mushrooms, or sun-dried tomatoes for extra nutrition.

Frequently Asked Questions

Q: Can I make this dairy-free?

A: Use coconut cream and nutritional yeast as substitutes for cream and Parmesan.

Q: Can I prep the spaghetti squash ahead of time?

A: Absolutely! Roast and scrape the squash strands, then store them in the fridge until ready to use.

Q: What pairs well with this dish?

A: Serve it with a side of roasted veggies or a simple arugula salad for a complete meal.

Parmesan Spaghetti Squash with Chicken is the perfect way to enjoy indulgent flavors while sticking to wholesome ingredients. Try it today and bring a healthy twist to your comfort food favorites!

Parmesan Spaghetti Squash with Chicken

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Course: Main Course

Kitchen: American, Low-Carb

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Ingredients

 

• ▢ 1 large spaghetti squash about 3 lbs
• ▢ 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• ▢ 2 tablespoons olive oil divided
• ▢ 3 cloves garlic minced
• ▢ 1/2 teaspoon salt or to taste
• ▢ 1/4 teaspoon black pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 cup heavy cream
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ 1/4 cup fresh parsley chopped (optional, for garnish)

Instructions

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
• Cook the Chicken: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with Italian seasoning, salt, and black pepper, and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken and set aside.
• Prepare the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute, or until fragrant. Pour in the heavy cream and stir in the Parmesan cheese. Add the red pepper flakes (if using). Simmer for 3-4 minutes, or until the sauce thickens slightly.
• Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat in the creamy Parmesan sauce.
• Scrape the Spaghetti Squash: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the squash strands to the skillet with the chicken and sauce.
• Toss and Serve: Toss everything together until well combined. Garnish with fresh parsley, if desired, and serve hot.