Tuscan Chicken & Spaghetti Squash

If you need some inspiration for a delightful and easy dinner recipe, I present to you this Tuscan Chicken & Spaghetti Squash recipe. This dish is packed with flavor, featuring tender chicken breasts seasoned with Italian herbs, sun-dried tomatoes, mushrooms, and baby spinach, all simmered in a creamy lemony sauce. It’s a perfect meal for any night of the week. Let's get cooking!

Ingredients (2 servings):

• 1 spaghetti squash

• 4 thinly sliced boneless skinless chicken breasts

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• 3 tablespoons avocado oil

• 3-4 garlic cloves, grated/minced

• 1 shallot, diced

• 1 cup sun-dried tomatoes

• 2 cups baby spinach

• 2 cups mushrooms, chopped

• 1 ½ cups heavy cream (or coconut cream for a dairy-free option)

• Lemon zest from 1/2 lemon

• Lemon juice from 1/2 lemon

• 1/3 cup freshly grated parmesan

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.

2. Carefully cut the spaghetti squash in half from top to bottom and use a spoon to remove the seeds and inner pulp.

3. Add 1/2 tablespoon of avocado oil to each half along with 1/2 teaspoon of salt and pepper. Coat evenly, then place the spaghetti squash halves face down on a sheet pan. Bake at 400 degrees for 35 minutes, or until fork tender.

4. While the squash is baking, season the thinly sliced chicken breasts with Italian seasoning, salt, and black pepper on both sides.

5. In a large skillet, heat one tablespoon of avocado oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.

6. In the same skillet, add another one tablespoon of avocado oil and the chopped shallot. Sauté until fragrant and translucent, about 2-3 minutes.

7. Stir in the minced garlic and sun-dried tomatoes, and cook until fragrant, about one minute.

8. Add the mushrooms and baby spinach to the skillet, and cook until the spinach is wilted.

9. Pour in the heavy cream, lemon juice, lemon zest, and parmesan cheese. Bring to a simmer and let it cook for a few minutes until the sauce thickens slightly.

10. Return the cooked chicken breasts to the skillet, spooning the sauce over them.

11. Once spaghetti squash is cooked, use a fork to scrape the squash flesh away from the skin, and add the Tuscan chicken mixture over the top. Enjoy!

Why You'll Love This Recipe

This Tuscan Chicken & Spaghetti Squash is a flavorful and satisfying meal that’s sure to become a favorite in your household. The creamy lemony sauce perfectly complements the savory chicken and tender spaghetti squash, creating a dish that’s both healthy and indulgent. Here’s why you’ll love it:

• Healthy and Low-Carb: Using spaghetti squash instead of pasta makes this dish a great low-carb alternative.

• Bursting with Flavor: The combination of Italian herbs, sun-dried tomatoes, mushrooms, spinach, and a creamy lemony sauce ensures every bite is packed with deliciousness.

• Easy to Make: This recipe is straightforward and perfect for a weeknight dinner.

• Customizable: You can easily make this dish dairy-free by substituting coconut cream for the heavy cream and using your favorite dairy free cheese, or feel free to customize this dish with your choice of veggies and proteins. Steak or shrimp instead would be great alternatives to chicken breast in this recipe!

If you try this recipe, let me know how it turned out in the comments below! Happy cooking!

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Yield: 2

Author: Katerinafaith

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Tuscan Chicken & Spaghetti Squash

This Tuscan Chicken & Spaghetti Squash recipe is packed with flavor, featuring tender chicken breasts seasoned with Italian herbs, sun-dried tomatoes, mushrooms, and baby spinach, all simmered in a creamy lemony sauce. It’s a perfect meal for any night of the week.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

• 1 spaghetti squash
• 4 thinly sliced boneless skinless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons avocado oil
• 3-4 garlic cloves, grated/minced
• 1 shallot, diced
• 1 cup sun-dried tomatoes
• 2 cups baby spinach
• 2 cups mushrooms, chopped
• 1 ½ cups heavy cream (or coconut cream for a dairy-free option)
• Lemon zest from 1/2 lemon
• Lemon juice from 1/2 lemon
• 1/3 cup freshly grated parmesan

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Carefully cut the spaghetti squash in half from top to bottom and use a spoon to remove the seeds and inner pulp.
3. Add 1/2 tablespoon of avocado oil to each half along with 1/2 teaspoon of salt and pepper. Coat evenly, then place the spaghetti squash halves face down on a sheet pan. Bake at 400 degrees for 35 minutes, or until fork tender.
4. While the squash is baking, season the thinly sliced chicken breasts with Italian seasoning, salt, and black pepper on both sides.
5. In a large skillet, heat one tablespoon of avocado oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
6. In the same skillet, add another one tablespoon of avocado oil and the chopped shallot. Sauté until fragrant and translucent, about 2-3 minutes.
7. Stir in the minced garlic and sun-dried tomatoes, and cook until fragrant, about one minute.
8. Add the mushrooms and baby spinach to the skillet, and cook until the spinach is wilted.
9. Pour in the heavy cream, lemon juice, lemon zest, and parmesan cheese. Bring to a simmer and let it cook for a few minutes until the sauce thickens slightly.
10. Return the cooked chicken breasts to the skillet, spooning the sauce over them.
11. Once spaghetti squash is cooked, use a fork to scrape the squash flesh away from the skin, and add the Tuscan chicken mixture over the top. Enjoy!