Tuscan Chicken Spaghetti Squash
A delicious and nutritious alternative to traditional pasta made with spaghetti squash, chicken, and creamy Tuscan flavors.
Ingredients
For the spaghetti squash
- 1 medium spaghetti squash Look for a heavy squash with firm skin.
- Olive oil for cooking Used for drizzling and cooking.
- Salt and pepper to taste Salt and pepper
For the Tuscan chicken mixture
- 2 breasts chicken, cooked and shredded Use pre-cooked chicken for convenience.
- 1 cup heavy cream Do not boil to prevent curdling.
- 1 cup parmesan cheese, grated Can substitute with other cheeses if desired.
- 2 cups spinach Fresh spinach preferred.
- 2 cloves garlic, minced Adds a fragrant base to the dish.
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the squash with olive oil, salt, and pepper.
- Place the squash cut side down on a baking sheet and roast for about 30-40 minutes until tender.
Cooking the Tuscan chicken mixture
- In a skillet, heat olive oil over medium heat.
- Add the minced garlic and cook until fragrant.
- Stir in the shredded chicken, spinach, and Italian seasoning until the spinach wilts.
- Reduce heat to low and stir in the heavy cream.
- Add the grated parmesan cheese and stir until melted and combined.
Final Assembly
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
- Combine the spaghetti squash strands with the Tuscan chicken mixture and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of cream to maintain texture.