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Tuscan Chicken and Spaghetti Squash

Creamy Tuscan chicken with sun-dried tomatoes, spinach, and parmesan served over tender roasted spaghetti squash for a low-carb, high-flavor meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti Squash
  • 1 medium spaghetti squash about 3 lbs
  • 1 tbsp olive oil
  • salt and black pepper to taste
Tuscan Chicken
  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp Italian seasoning
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1.5 cups spinach roughly chopped
  • 1 cup heavy cream or half-and-half
  • 0.5 cup parmesan cheese grated
  • 0.25 tsp red pepper flakes optional
  • fresh basil or parsley for garnish

Equipment

  • Oven
  • Large skillet
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, brush with oil, season, and roast cut-side down for 35–40 minutes.
  2. Once roasted, scrape squash into strands and set aside.
  3. Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil until golden and cooked through. Remove and set aside.
  4. In the same skillet, sauté garlic, then add sun-dried tomatoes. Pour in cream and simmer 2–3 minutes.
  5. Add parmesan, stir until smooth, then add spinach to wilt.
  6. Return chicken to sauce, slice, and toss with spaghetti squash strands.
  7. Garnish with basil and extra parmesan before serving.

Notes

For dairy-free, use coconut cream and nutritional yeast instead of parmesan.