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Tuscan Chicken and Spaghetti Squash

Creamy Tuscan Chicken and Spaghetti Squash You'll Crave

Indulge in this Creamy Tuscan Chicken and Spaghetti Squash, a low-carb, gluten-free delight that combines savory chicken with a rich, garlicky sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Roast or microwave until tender.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Cut into bite-size pieces.
  • Salt To taste.
  • Pepper To taste.
  • 1 teaspoon Italian Seasoning Can swap with oregano, basil, thyme.
For the Sauce
  • 2 tablespoons Butter Use olive oil for dairy-free.
  • 4 cloves Garlic Minced.
  • 1 Shallot Minced.
  • 2 tablespoons Sun-Dried Tomatoes Julienne cut, packed in oil.
  • 1 cup Heavy Cream Coconut cream for dairy-free.
  • 1/3 cup Parmesan Cheese Grated, nutritional yeast for dairy-free.
  • 3 ounces Baby Spinach Can swap with kale or chard.
For the Garnish
  • Fresh Parsley Optional, for garnish.

Equipment

  • Skillet
  • Microwave
  • fork

Method
 

How to Make Tuscan Chicken and Spaghetti Squash
  1. Pierce the squash with a fork and microwave on high for 8-12 minutes until tender. Allow it to cool slightly before handling.
  2. Season chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium heat, then cook the chicken for about 7 minutes until it's no longer pink. Keep warm.
  3. Add the remaining tablespoon of butter to the skillet. Sauté minced garlic and shallot for 1-2 minutes until fragrant and softened.
  4. Mix in sun-dried tomatoes and cook for an additional minute. Pour in heavy cream and let it heat until bubbly, about 1-2 minutes.
  5. Stir in grated Parmesan cheese and baby spinach, then add the cooked chicken back to the skillet along with any juices. Stir until well combined.
  6. Cut the squash in half lengthwise and remove the seeds. Use a fork to scrape out the strands of spaghetti squash and fold them into the creamy sauce until well coated. Garnish with freshly chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For a lighter sauce, consider using half-and-half or a dairy-free option like cashew cream. Add extra veggies for color and nutrition.

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