Chicken and Spaghetti Squash
Elevate your weeknight dinner game with this healthy and flavorful Chicken and Spaghetti Squash recipe, a perfect alternative to traditional pasta dishes. This dish features tender, roasted spaghetti squash strands tossed with fragrant sautéed garlic and topped with perfectly seared, herb-seasoned chicken breasts. The combination of fresh parsley, optional Parmesan cheese, and a touch of red pepper flakes for heat adds layers of irresistible flavor. With only 10 minutes of prep time and a cook time of under an hour, this low-carb, gluten-free meal is as easy as it is satisfying. Ideal for clean eating or a light yet filling dinner, this recipe is sure to become a wholesome favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pieces garlic cloves
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily pulls away into strands with a fork.
While the squash is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season both sides of the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano.
Add the chicken breasts to the hot skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic cloves. Sauté for 1-2 minutes, until the garlic is fragrant but not browned.
With a fork, scrape the roasted spaghetti squash into strands and add them to the skillet with the garlic. Toss to combine and warm through.
Slice the rested chicken breasts into thin strips.
Divide the spaghetti squash mixture evenly among serving plates and top with the sliced chicken.
Garnish with freshly chopped parsley, grated Parmesan cheese, and red pepper flakes if desired. Serve immediately.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 29.5 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
