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A skillet of creamy Tuscan chicken mixed with shredded spaghetti squash, spinach, and sun-dried tomatoes.

Tuscan Chicken and Spaghetti Squash

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.