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- 1 medium spaghetti squash - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts - Salt and pepper to taste - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach, fresh - ½ cup sun-dried tomatoes, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ cup grated Parmesan cheese (or dairy-free alternative) - Fresh basil, for garnish To make Tuscan Chicken Spaghetti Squash, gather these main ingredients. The spaghetti squash will be your base, providing a light but hearty feel. The chicken adds protein and flavor. Fresh garlic, spinach, and tomatoes create bright, tasty notes in the dish. Olive oil helps everything come together beautifully. - Artichoke hearts - Red bell pepper - Zucchini - Feta cheese These optional ingredients can give your dish a different twist. Artichoke hearts add a tangy taste. Red bell pepper and zucchini provide extra crunch and color. If you love cheese, try adding feta for a creamy touch. - Crushed red pepper flakes - Italian seasoning - Lemon zest Adding some crushed red pepper flakes can spice things up. Italian seasoning blends well with the Tuscan flavors. A hint of lemon zest brightens the dish and adds freshness. These seasonings make the meal even more delightful. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Make sure to scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil. Sprinkle some salt and pepper on top. Place the squash cut-side down on a baking sheet. Roast it for 30-35 minutes. Check if the flesh is tender and can be shredded with a fork. While the squash roasts, season the chicken breasts with salt, pepper, and 1 teaspoon of olive oil. Heat a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side. Ensure it is cooked through. Remove the chicken from the skillet and let it rest. Once cooled, slice the chicken into bite-sized pieces. In the same skillet, add 2 minced garlic cloves. Sauté for about 30 seconds. You want it fragrant but not burnt. Next, add 1 cup of halved cherry tomatoes, 1 cup of fresh spinach, and ½ cup of chopped sun-dried tomatoes. Cook this mixture while stirring occasionally. It should take about 3-4 minutes until the spinach wilts and the tomatoes soften. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Add the cooked chicken pieces and mix everything well. Once the spaghetti squash is done cooking, use a fork to shred the flesh into spaghetti-like strands. Transfer these strands into the skillet with the chicken and veggies. Toss everything together well, ensuring the squash is coated. Finally, sprinkle ½ cup of grated Parmesan cheese over the mixture. Let it melt slightly from the heat. Serve hot, garnished with fresh basil leaves for a burst of flavor. Cutting spaghetti squash can be tricky. Always use a sharp knife for clean cuts. Place the squash on a sturdy cutting board. Hold it steady with one hand. Cut it in half lengthwise. If it feels tough, microwave it whole for a few minutes. This softens the skin. After cutting, scoop out the seeds with a spoon. This method keeps your fingers safe and makes cooking easier. For the best chicken, I suggest pan-searing. Season the chicken breasts with salt, pepper, and olive oil. Heat your skillet to medium-high before adding the chicken. Cook it for about 6-7 minutes on each side. You want it golden brown and cooked through. Let the chicken rest after cooking. This keeps it juicy and tender. You can also grill or bake the chicken if you prefer. Both methods work well! To get fluffy spaghetti squash, roast it properly. First, preheat your oven to 400°F (200°C). Cut the squash and place it cut-side down on a baking sheet. Roast for 30-35 minutes. The flesh should be tender when you poke it with a fork. After roasting, let it cool for a few minutes. Use a fork to shred the flesh into strands. This method creates the perfect texture for your dish. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a smooth, firm skin. This ensures better texture and flavor. Rest Your Chicken: After cooking, let the chicken rest for a few minutes before slicing. This helps retain the juices, making the meat more tender. Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand, such as zucchini or bell peppers, to enhance the dish further. Make it Ahead: This dish can be made ahead of time and stored in the fridge. Reheat gently to enjoy a quick, nutritious meal later. {{image_2}} To make a vegetarian version, skip the chicken. You can add hearty beans like cannellini or chickpeas. These beans boost protein and fiber. Use the same spices and veggies. For cheese, choose a dairy-free option if needed. This keeps the dish rich and filling. This recipe is naturally gluten-free since it uses spaghetti squash. Always check labels on any packaged ingredients. If using cheese, ensure it's gluten-free. You can swap in gluten-free pasta or grains too. Quinoa or brown rice pairs nicely with the sauce. You can easily add more veggies to the dish. Try bell peppers, zucchini, or mushrooms. Just sauté them along with garlic and tomatoes. This adds color and nutrients. Get creative with seasonal vegetables for extra flavor. You can never go wrong with more greens! To store Tuscan Chicken Spaghetti Squash, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to four days. Make sure to separate the chicken and squash to keep flavors fresh. When you are ready to eat, reheat the dish gently. Use the microwave on low power for even heating. Stir the pasta strands to warm them through. You can add a splash of water or olive oil to keep it moist. You can freeze this dish if you have extra. Pack it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it properly before serving for the best taste. Yes, you can use other squashes. Zucchini or butternut squash work well. Each squash gives a unique taste. Zucchini provides a mild flavor, while butternut adds sweetness. Adjust the cooking time based on the squash you choose. Check for tenderness by poking the skin. If it gives easily, it's ready. You can also shred the flesh with a fork. If it pulls apart into strands, it's cooked. This should take about 30-35 minutes in the oven. Pair it with a salad for freshness. A simple green salad works best. You can also add garlic bread for crunch. For a heartier meal, serve it with roasted vegetables or a side of pasta. Enjoy your flavorful dish! You learned how to make a tasty Tuscan Chicken with spaghetti squash. I shared main and optional ingredients, seasonings, and detailed cooking steps. You got tips for cutting squash and cooking chicken safely. We also explored fun variations, storage, and answers to common questions. Now, you can enjoy a healthy meal while impressing friends and family. Cooking can be fun and easy with the right guidance. Give this recipe a try and make it your own. Enjoy your cooking adventure!

Tuscan Chicken Spaghetti Squash

A delicious and healthy dish featuring roasted spaghetti squash topped with seasoned chicken, fresh vegetables, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, fresh
  • 0.5 cup sun-dried tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 cup grated Parmesan cheese (or dairy-free alternative)
  • Fresh basil, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork.
  • While the squash is roasting, season the chicken breasts with salt, pepper, and 1 teaspoon of olive oil. Heat a skillet over medium-high heat and add the chicken. Cook for about 6-7 minutes per side, or until cooked through. Remove from the skillet and let rest before slicing into bite-sized pieces.
  • In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then add the halved cherry tomatoes, fresh spinach, and sun-dried tomatoes. Cook, stirring occasionally, until the spinach is wilted and the tomatoes are soft, about 3-4 minutes.
  • Stir in the dried oregano and basil, then add the cooked chicken pieces into the skillet. Mix until everything is well combined.
  • Once the spaghetti squash is done roasting, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to the skillet with the chicken and vegetables. Toss everything together until the spaghetti squash is well coated with the other ingredients.
  • Sprinkle the grated Parmesan cheese over the mixture, allowing it to melt slightly from the residual heat.
  • Serve hot, garnished with fresh basil leaves for a pop of color and flavor.

Notes

Feel free to use a dairy-free cheese alternative if desired.
Keyword Chicken, healthy, Italian, spaghetti squash