Name: Tuscan Chicken and Spaghetti Squash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash 1 lb boneless, skinless chicken breasts or thighs 2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended) 2 cups fresh spinach 1 cup heavy cream or coconut cream 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning Salt and pepper to taste Fresh basil or parsley for garnish

Why You’ll Love This Recipe

This recipe is a perfect blend of comforting creaminess and fresh, vibrant ingredients. It’s gluten-free, low in carbs, and packed with protein and veggies, making it ideal for a healthy weeknight dinner. Plus, the spaghetti squash adds a fun, pasta-like twist without the guilt.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium spaghetti squash
1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
2 cups fresh spinach
1 cup heavy cream or coconut cream
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish

directions

Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
While squash roasts, heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
Add spinach and cook until wilted. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
Slice cooked chicken and add to the sauce. Stir to combine and heat through.
Use a fork to shred the spaghetti squash strands and divide among plates. Top with Tuscan chicken and creamy sauce.
Garnish with fresh basil or parsley before serving.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

Use coconut cream for a dairy-free alternative.
Add mushrooms or artichoke hearts for extra veggies.
Substitute chicken with turkey or shrimp.
Top with toasted pine nuts for crunch.
Use vegan Parmesan or nutritional yeast for a plant-based option.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

Can I cook the spaghetti squash in the microwave?

Yes, microwave for 10-12 minutes on high after halving and seeding.

Is this dish low-carb?

Yes, spaghetti squash is a low-carb alternative to pasta.

Can I prepare this ahead?

Yes, cook squash and chicken in advance and combine when ready.

Can I use frozen spinach?

Fresh spinach is preferred, but frozen works if thawed and drained.

How creamy is the sauce?

Rich and creamy with a cheesy, garlicky flavor.

Can I freeze leftovers?

Freezing is not recommended due to sauce texture changes.

Can I add more vegetables?

Yes, bell peppers or zucchini are great additions.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Can I use boneless chicken thighs?

Yes, thighs work well and are more flavorful.

How spicy is this dish?

Mild; add red pepper flakes for heat if desired.

Conclusion

Tuscan Chicken and Spaghetti Squash is a flavorful, satisfying dish that brings together creamy sauce, tender chicken, and nutritious veggies in a low-carb, gluten-free meal. Easy to prepare and full of classic Italian flavors, it’s perfect for healthy weeknight dinners or meal prep.