Creamy Tuscan Chicken and Spaghetti Squash (Low Carb!)

There is something magical about roasting squash on a crisp autumn evening. You want a meal that feels like a big hug but keeps things light. This Tuscan Chicken and Spaghetti Squash is the answer to your cozy dinner cravings.

It delivers all the rich, creamy flavors of a classic Italian pasta dish. However, it uses fresh vegetables to keep you feeling energized and satisfied. It is perfect for those busy fall weeknights when you need a win.

Why This Tuscan Chicken and Spaghetti Squash Works

This recipe is a total game-changer for your family table. It combines tender roasted squash with a velvety garlic and parmesan sauce. You get the indulgence of a cream sauce without the heavy pasta slump later.

The sun-dried tomatoes add a lovely pop of sweetness and tang. It is a budget-friendly way to eat more greens like fresh baby spinach. Your holiday guests will love this as a lighter side or main dish too.

Simple Cooking Steps

Do not worry if you have never cooked spaghetti squash before. It is incredibly easy to roast and shred into long, noodle-like strands. While the squash cooks, you simply sear the chicken in one pan.

The sauce comes together in just a few minutes in that same skillet. You will love how few dishes you need to clean up afterward. It is a foolproof method that guarantees a delicious result every time.

Ingredients You’ll Need

Most of these items are likely already in your pantry or fridge. Using seasonal produce like squash makes this meal very affordable.

• 1 medium spaghetti squash (approx. 3 lbs)
• 2 tablespoons olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Step-by-Step Directions

1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the interior of the squash with 1 tablespoon of olive oil.
4. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Place squash cut-side down on a parchment-lined baking sheet and roast for 40 minutes.
6. Heat the remaining olive oil in a large skillet over medium-high heat.
7. Season chicken cubes with remaining salt and pepper and sauté until golden brown.
8. Remove chicken from skillet and set aside once cooked through.
9. In the same skillet, add minced garlic and sun-dried tomatoes for 1 minute.
10. Add baby spinach to the skillet and cook until just wilted.
11. Reduce heat to medium-low and stir in heavy cream, Parmesan, oregano, and red pepper flakes.
12. Simmer for 3 minutes until the sauce thickens slightly.
13. Scrape the roasted spaghetti squash into strands and add them to the skillet.
14. Return the chicken to the skillet and toss everything until thoroughly coated.

Best Ways to Enjoy It

Serve this dish warm in large, shallow bowls for a restaurant-quality feel. You can sprinkle a little extra parmesan or fresh basil on top. It looks beautiful and smells even better as you bring it to the table.

Pair it with a simple side salad or some crusty garlic bread. For a date night, light a candle and enjoy it with a glass of white wine. It is a meal that feels special without the stress.

Storage & Reheating

This dish stores surprisingly well in the refrigerator for up to three days. Place leftovers in an airtight container once they have cooled down. The squash stays tender even after being chilled.

To reheat, simply use a microwave or a skillet on low heat. If the sauce seems too thick, add a splash of water or cream. This makes it a fantastic option for your weekly meal prep routine.

Tips for Best Results

• Do not overcook the squash or the strands will become mushy.
• Use sun-dried tomatoes packed in oil for the richest flavor profile.
• Pat your chicken dry before sautéing to get a beautiful golden crust.
• Scrape the squash strands while they are still warm for the best texture.
• For a holiday crowd, you can double the batch easily in two skillets.
• Add a handful of fresh summer zucchini if you make this in warmer months.
• Always grate your own parmesan cheese for a smoother melting sauce.

Ways to Switch It Up

• Swap the chicken for succulent shrimp for a seafood twist.
• Use coconut milk instead of heavy cream for a dairy-free version.
• Add sliced mushrooms to the skillet for an extra earthy flavor.
• Swap maple syrup for a tiny pinch of sugar if your tomatoes are tart.
• In summer, swap the squash for zucchini noodles for a lighter bite.

Common Questions

Can I make this ahead of time?

Yes, you can roast the squash a day in advance. Just store the strands in the fridge and add them to the sauce when ready. This saves you 40 minutes on a busy weeknight.

How do I know when the squash is done?

The squash is ready when the skin feels slightly soft to the touch. A fork should easily pierce through the flesh and pull away strands. If it is hard to scrape, give it five more minutes.

Will my picky eaters enjoy this?

Most kids love the mild flavor of spaghetti squash when it is covered in cheese. The creamy sauce masks the vegetable taste perfectly. It is a great way to sneak in some extra nutrition.

I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!

— Lidia

Tuscan Chicken and Spaghetti Squash

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4 servings

Calories 450 kcal

Ingredients

  

• 1 medium spaghetti squash (approx. 3 lbs)
• 2 tablespoons olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 cloves garlic , minced
• 1/2 cup sun -dried tomatoes in oil, drained and chopped
• 2 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Instructions

 

• Preheat oven to 400°F (200°C).
• Slice the spaghetti squash in half lengthwise and scoop out the seeds.
• Brush the interior of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place squash cut-side down on a parchment-lined baking sheet and roast for 40 minutes until tender.
• While squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Season chicken cubes with remaining salt and pepper and sauté until golden brown and cooked through, approximately 8-10 minutes. Remove chicken from skillet and set aside.
• In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
• Add baby spinach to the skillet and cook until just wilted.
• Reduce heat to medium-low and stir in heavy cream, Parmesan cheese, oregano, and red pepper flakes. Simmer for 3 minutes until the sauce thickens slightly.
• Use a fork to scrape the roasted spaghetti squash into strands and add them directly into the skillet.
• Return the chicken to the skillet and toss all ingredients until thoroughly coated in the cream sauce. Serve immediately.