Description
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful low-carb alternative to traditional pasta dishes. Tender chicken is sautéed with garlic, shallots, and sun-dried tomatoes, then combined with a rich Parmesan cream sauce and nutritious baby spinach. The light and healthy spaghetti squash serves as a perfect base, creating a comforting yet wholesome meal ready in just 40 minutes.
Ingredients
Scale
Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 1 cup heavy cream
- â…“ cup grated Parmesan cheese
- 3 ounces baby spinach
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Cook Spaghetti Squash: Pierce the spaghetti squash with a knife and microwave it until tender, about 8-12 minutes. Alternatively, you can roast the squash in the oven until soft. Let it cool before handling.
- Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat, then cook the chicken until it is no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter along with the minced garlic and shallot. Cook until softened and fragrant. Then stir in the sun-dried tomatoes, cooking them briefly to release their flavor.
- Make Sauce: Pour the heavy cream into the skillet and cook until the sauce is bubbly. Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly. Return the cooked chicken to the skillet, mixing everything together.
- Shred Squash: Cut the cooled spaghetti squash in half lengthwise and scoop out the seeds. Use a fork to shred the flesh into noodle-like strands.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until well coated. Garnish with fresh parsley if desired, and serve hot.
Notes
- Microwaving the spaghetti squash significantly reduces cooking time; roasting can be used for deeper flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect less richness.
- Sun-dried tomatoes packed in oil add more flavor, but you can use dry-packed and rehydrate if needed.
- Fresh parsley garnish adds a nice color contrast and fresh herbal note but can be omitted.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
