spaghetti squash recipe with chicken
- The Best spaghetti squash recipe with chicken
- Spaghetti Squash with Chicken and Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Spaghetti Squash with Chicken and Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Spaghetti Squash with Chicken and Garlic Tomato Sauce
The Best spaghetti squash recipe with chicken
I love this recipe because it’s a great way to sneak in more vegetables while keeping the flavors familiar. The squash is low in calories and high in fiber, and the chicken provides lean protein. It’s also versatile enough to pair with different sauces or seasonings, so you can adjust it to your taste. Whether you’re serving it as part of a bigger spread or as a standalone dish, it’s always a crowd-pleaser. My kids especially enjoy the way the squash feels like real noodles, and it makes them more willing to try new foods. Plus, it’s a great way to use up any extra chicken you might have on hand. It’s simple, healthy, and always a hit—no matter how often you make it.
Spaghetti Squash with Chicken and Garlic Tomato Sauce
A light yet satisfying one-pan dish where spaghetti squash takes center stage, paired with tender chicken and a bright garlic tomato sauce. Perfect for a quick weeknight meal with minimal cleanup.
🥘Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- 1 cup tomato sauce
- 2 cloves garlic, minced
- ½ cup heavy cream (or half-and-half)
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and brush the flesh with olive oil. Sprinkle with salt and roast on a baking sheet for 25–30 minutes until tender and easily pierced with a fork. Let cool slightly. -
2
While the squash roasts, heat olive oil in a skillet over medium-high heat. Season chicken thighs with garlic powder, paprika, salt, and pepper. Cook for 5–6 minutes per side until golden and cooked through (165°F internal temperature). Remove from skillet and set aside. -
3
Once the squash is tender, use a fork to scrape out the fibrous strands, reserving the flesh for serving. In the same skillet, reduce heat to medium and add tomato sauce, garlic, and heavy cream. Simmer for 5 minutes until slightly thickened. Stir in parsley and season with salt and pepper. -
4
Return the chicken to the skillet and warm through for 1–2 minutes. Serve the chicken and sauce over the spaghetti squash strands.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Large skillet
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spaghetti Squash with Chicken and Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Spaghetti Squash with Chicken and Garlic Tomato Sauce
1. What is the best way to prepare spaghetti squash before cooking?
Cut the squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Place the cut sides skin-side down in a baking dish and roast at 400°F (200°C) for about 30–40 minutes until tender. A fork should easily pierce the flesh.
2. Can I substitute chicken breast for thighs in this recipe?
Yes, you can use chicken breast, but season it generously with salt and pepper before cooking to keep it moist. Thighs retain more fat, which helps retain juiciness, but breast works fine if you avoid overcooking.
3. How do I ensure the spaghetti squash turns out stringy and not mushy?
Roast the squash until it’s fork-tender, then let it cool slightly before scooping out the flesh with a fork. The heat and natural enzymes break down the fibers, but overcooking leads to mushiness. Avoid pressing too hard when scooping.
4. What if I don’t have fresh garlic or fresh herbs for the marinade?
Use minced garlic powder (½ teaspoon per cup of marinade) and dried herbs like dried oregano or basil (1–2 teaspoons). The flavors will still shine through, though fresh herbs add more depth.
5. How long should I cook the chicken in the marinade before grilling?
Marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor. Grill or bake it uncovered for 12–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
