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Tuscan Chicken and Spaghetti Squash

A creamy, flavorful low-carb meal featuring tender chicken and sun-dried tomatoes tossed with spaghetti squash strands.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash about 1.2kg, halved and seeded
  • 500 g boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup fresh spinach
  • 1/2 cup Parmesan cheese grated
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • Large skillet
  • Baking sheet

Method
 

Cooking Steps
  1. Preheat oven to 400°F. Roast spaghetti squash halves cut-side down for 35-40 minutes until tender.
  2. Season chicken pieces with salt, pepper, and oregano.
  3. Heat 1 tablespoon olive oil in a skillet and sear chicken until golden and cooked through. Remove and set aside.
  4. Add remaining oil and garlic to the skillet, sautéing for 30 seconds.
  5. Pour in chicken broth to deglaze the pan, scraping up browned bits.
  6. Stir in heavy cream and sun-dried tomatoes; simmer until slightly thickened.
  7. Add spinach and stir until wilted, then stir in Parmesan cheese until smooth.
  8. Shred squash with a fork, add to the sauce, and return chicken to the skillet.
  9. Toss all ingredients over medium heat for 2-3 minutes until heated through. Garnish with basil.

Notes

Store in an airtight container for up to 4 days. If freezing, use a freezer-safe container for up to 3 months.