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Tuscan Chicken and Spaghetti Squash

A healthy and satisfying dish combining juicy chicken, creamy sauce, and tender spaghetti squash, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Seasoned before cooking
  • 2 tablespoons olive oil For cooking the chicken
  • 1 teaspoon dried Italian seasoning
  • to taste Salt and pepper
For the Spaghetti Squash
  • 1 medium-sized spaghetti squash
  • 1 tablespoon olive oil For drizzling on the squash
  • to taste Salt and pepper
For the Sauce
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside with olive oil and season with salt and pepper.
  4. Place the halves cut-side-down on a baking sheet and roast for 30–40 minutes until tender.
  5. Once cooked, use a fork to scrape the strands and set aside.
Cooking
  1. Season the chicken breasts with dried Italian seasoning, salt, and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Cook the chicken for 6–7 minutes on each side until it is cooked through and golden brown.
  4. Remove the chicken from the pan and let it rest.
  5. In the same skillet, add the minced garlic and sauté for about 1 minute.
  6. Next, add the sun-dried tomatoes and cherry tomatoes; cook for 2–3 minutes.
  7. Stir in the spinach and cook until it wilts.
  8. Pour in the heavy cream and Parmesan cheese, then simmer until the sauce thickens.
  9. Season with salt and pepper to taste.
Serving
  1. If desired, slice the rested chicken.
  2. Serve the Tuscan sauce over the roasted spaghetti squash strands, top it with chicken, and garnish with fresh basil.

Notes

To store leftovers, place the Tuscan Chicken and Spaghetti Squash in an airtight container. It can be refrigerated for up to 3 days. For longer storage, freeze the dish for up to 2 months. When reheating, ensure it is heated thoroughly before serving. For extra flavor, you can add red pepper flakes to the sauce and consider other vegetables like bell peppers or zucchini.