Chicken Spaghetti Squash
Creamy, comforting, and loaded with tender chicken and bright cherry tomatoes, this Chicken Spaghetti Squash is the kind of weeknight dinner that feels indulgent without the fuss.
Equipment
- Baking Sheet
- Large Skillet
- Fork
Ingredients
Ingredients
- 1 medium spaghetti squash (about 2 pounds), halved lengthwise and seeds scooped out
- 2 tablespoons olive oil divided (for brushing squash and cooking chicken)
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes halved
- 1/2 cup low-sodium chicken broth
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender and easily shredded with a fork.
- While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set aside on a plate.
- In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3 to 4 minutes. Stir in the Italian seasoning and add the halved cherry tomatoes. Cook until the tomatoes are just beginning to soften and release juices, about 3 minutes.
- Return the cooked chicken to the skillet and pour in the chicken broth. Bring to a gentle simmer and let the flavors meld for about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Use a fork to scrape the roasted spaghetti squash into strands, keeping the strands relatively long for a noodle-like texture. Add the spaghetti squash strands to the skillet and toss everything gently to combine and warm through. Sprinkle with freshly grated Parmesan and garnish with chopped fresh basil before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to loosen sauce.