The Best Chicken Spaghetti Squash
Creamy, juicy, and comforting — this Chicken Spaghetti Squash is the kind of weeknight dinner that feels like a hug on a plate.
Servings: 4 servings
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, 1 tbsp for squash, 1 tbsp for skillet)
- 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.
- 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 until golden brown and cooked through, about 5-7 minutes. Remove chicken to a plate and set aside.
- In the same skillet, add the chopped onion and minced garlic; cook over medium heat until the onion becomes translucent, about 3-4 minutes. Stir in the Italian seasoning and add the halved cherry tomatoes. Cook until the tomatoes are just beginning to break down, about 3 minutes.
- Add the cooked chicken back to the skillet along with the chicken broth. Simmer for an additional 5 minutes to let the flavors meld and the liquid reduce slightly. Taste and adjust seasoning with salt and pepper.
- Use a fork to scrape the roasted spaghetti squash into strands. Add the spaghetti squash strands to the skillet and gently toss with the chicken and vegetables until everything is well combined. Sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh basil before serving.
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze portions for up to 2 months. Gently reheat on the stovetop over low heat, adding a splash of chicken broth to refresh the moisture.