Tuscan Chicken and Spaghetti Squash
A delightful blend of juicy chicken, creamy sauce, and spaghetti squash, providing a healthy and gluten-free alternative to traditional pasta dishes.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 pieces chicken breasts Can substitute with pre-cooked rotisserie chicken.
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream Can swap for coconut milk.
- 1 cup spinach
- 1 cup Parmesan cheese, grated Substitutions include mozzarella or feta.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
- While that’s cooking, heat olive oil in a skillet over medium heat. Add minced garlic and chicken breasts. Cook until the chicken is browned on both sides and cooked through—this takes about 6-7 minutes. Remove the chicken and set aside.
- In the same skillet, toss in the cherry tomatoes and spinach. Sauté until the tomatoes have softened, about 3-5 minutes.
Combining
- Pour in the heavy cream and add Italian seasoning. Stir in the grated Parmesan cheese until it melts and blends into a creamy sauce.
- After the spaghetti squash is roasted, use a fork to shred it into strands. Add these strands to the creamy sauce, mixing well to combine.
- Slice the chicken and place it on top before serving warm.
Notes
To keep your leftovers fresh, store any uneaten Tuscan Chicken and Spaghetti Squash in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in a freezer-safe container and reheat gently.