This recipe using spaghetti squash is a delicious low carb, gluten free alternative to traditional pasta dishes. Tuscan Chicken and Spaghetti Squash is creamy, flavorful, and easy to prepare. Everyone loves a cheesy, rich main course.
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Tuscan Chicken and Spaghetti Squash is a creamy, comforting dish that your whole family will love. The parmesan cheese, fresh garlic, and sun-dried tomatoes give this dish an incredibly rich, deep flavor. It’s very similar to Marry Me Chicken, but a little lighter.
This recipe for Tuscan Chicken and Spaghetti Squash is great if you’re looking for a low calorie, low carb alternative to regular pasta.
Spaghetti Squash has a similar texture to angel hair pasta but takes on the flavor of the other ingredients used to make the dish, rather than tasting like squash. In this recipe, the creamy Parmesan sauce shines. This dish is just as quick and easy as any other traditional pasta recipes.
If you would like to try a vegetarian version of this dish, check out this recipe for Tuscan Spaghetti Squash. For a version without spaghetti squash, try this Creamy Tuscan Chicken recipe.
Other delicious spaghetti squash entrees to try include Cacio e Pepe, Garlic Parmesan Shrimp Over Spaghetti Squash, and Carbonara.
Why This Recipe Works
This recipe, as written, is gluten free, low carb and keto diet friendly. There are only 10 net carbs per generous serving.
This is a fairly quick, easy recipe that the whole family will love. The rich, cheesy sauce will have your kids gobbling up this squash-based dish.
You can make the spaghetti squash ahead of time and rewarm it when needed. Finishing the dish will be even quicker and easier when dinner time rolls around and everyone is hungry.
How To Make Tuscan Chicken and Spaghetti Squash
Ingredients
- Spaghetti Squash
- Chicken: boneless, skinless chicken cut into bite size pieces.
- Aromatics: garlic and shallot.
- Vegetables: sun-dried tomatoes (yes, I know tomatoes are technically a fruit) and spinach.
- Dairy: butter, heavy cream and Parmesan cheese.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and shallot, and cut the tomatoes, if needed.
Chef’s Tip: you can often find julienne cut sun-dried tomatoes at the grocery store.
Grate the cheese, if necessary.
Create!
Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
Once the squash is cool enough to handle, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
Season the chicken with salt, pepper and Italian seasoning.
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.
Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
Mix in the sun-dried tomatoes and cook an additional minute.
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
Stir the spaghetti squash into the cream sauce until evenly coated.
Present!
Garnish with fresh parsley, if desired.
Tips and Techniques
- To save time, you can cook the spaghetti squash ahead of time and reheat it when needed.
- You can roast the spaghetti squash in the oven, if preferred. Simply cut the squash in half length-wise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
FAQ’s
Is Spaghetti Squash Healthy?
Yes, spaghetti squash is an excellent choice as part of a healthier diet. It’s low in calories and carbohydrates making it a great alternative to pasta.
Does Spaghetti Squash Taste Like Pasta?
No, spaghetti squash does not taste like pasta. It has a relatively mild squash flavor and tends to take on the other flavors in the dish.
More Spaghetti Squash Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Tuscan Chicken and Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt
- pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 3 ounces baby spinach
- fresh parsley (optional, garnish)
Instructions
- Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.1 medium spaghetti squash
- Season the chicken with salt, pepper and Italian seasoning.1 pound boneless, skinless chicken, salt, pepper, 1 teaspoon Italian seasoning
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.2 tablespoons butter
- Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
- Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.2 tablespoons butter, 4 cloves garlic, 1 shallot
- Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.1 cup heavy cream
- Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.1/3 cup Parmesan cheese, 3 ounces baby spinach
- Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
- Stir the squash into the cream sauce until evenly coated.
- Garnish with fresh parsley, if desired.fresh parsley
Notes
Tips and Techniques
- To save time, you can cook the spaghetti squash ahead of time and reheat it when needed.
- You can roast the spaghetti squash in the oven, if preferred. Simply cut the squash in half length-wise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
D Jack says
Loved it! Used lite cream cheese and almond milk instead of heavy cream, but still tasted great. We’ll be having this again. 👍👍
Pat says
I have a question. Can 2% milk be substituted for the heavy cream
Lauren Vavala Harris says
Hi Pat,
You can substitute milk for the heavy cream, but the sauce will be much thinner and runnier and the flavor won’t be quite as rich, but there won’t be a huge difference. Hope this helps!
– Lauren
Amy Porter says
This was amazing !!! My husband and I grew a garden this past summer and have sooo many spaghetti squashes and had no idea what to do with them. We talked about giving away a lot to friends. THEN I made this recipe and my husband LOVED it. So now, to bad friends. My husband wants me to put this in our dinner rotation for the next few months. It was fantastic. And very easy to make. Thank you for sharing the amounts of ingredients right under the steps. Made it very easy to follow. Once again thank you.
Michelle Stahler says
Made this today. Soooooo good! I used thawed frozen spinach since I didn’t have fresh and added a little pesto since I didn’t have enough sundried tomatoes. I would definitely make this again!
Tina says
I had spaghetti squash for the first time last week. My husband and I loved it. So, I made this recipe and we both loved it. I will definitely make this again.
Tyler says
This is an amazing recipe! I can’t even think of how many times I’ve made this dish! I make it starting the beginning of fall all the way through winter. My husband and both toddlers absolutely love this dish. I’m making it per request for my mom’s birthday this weekend and I’m so excited because it’ll be the first time making it this season!! Hands down one of my family’s favorite rotating meals I make!! Not to mention my son who refuses any veggies will eat this lol. This deserves all the stars lol!
Lauren Vavala Harris says
Ahh thank you so much! So happy that you love this recipe and really appreciate you taking the time to comment and rate it too!!
– Lauren
Tanya says
Love this Tuscan Chicken. I made s few adjustments: I subbed butter for olive oil, subbed the cream with a little chicken broth and cream cheese. Subbed sundried tomatoes for fresh cherry tomatoes cut in half Added a red pepper. And added sone red pepper flakes for a little kick. Squeeze of lemon juice. Fantastic!
Christine says
This is very good! May I ask how many servings does this make?
Lauren Vavala Harris says
Hi Christine,
The recipe is broken down into 4 servings to calculate the nutritional values in the recipe card. Obviously, people eat different amounts so if you get more or less servings the nutritional values will be different.
Hope this helps,
Lauren
Tami says
I’ve made this twice. The first time I used 1/2 spaghetti squash & 1/2 angel hair pasta so my husband could ease into it. He loved it! I made it again using 100% spaghetti squash. I love the detailed instructions in the recipe, there aren’t a ton of ingredients, it’s budget friendly, & very difficult to screw up. This is one of my favorite recipes!
Lauren Vavala Harris says
Thank you, thank you!! So happy to hear you’re enjoying the recipe!
Jody says
This is amazing! I used 2 1/2 spaghetti squash, a large, already grilled chicken breast and one fillet (Leftovers). I did not use the cream. I use one large can of evaporated milk and sprinkled a little Parmesan not much just a cut back on fat and calories.
Lauren Vavala Harris says
Thank you for the feedback – happy to know your lower calorie option turns out just as good!
– Lauren
Beth Rose says
Can you substitute something lower calorie than the heavy cream?
Lauren Vavala Harris says
Hi Beth,
You can use half-and-half or milk, it just may be a little thinner sauce is all.
– Lauren
Sam says
I got a high five and a “You win” from my boyfriend after two bites tonight. Delicious! I doubled all the ingredients with a 3lb spaghetti squash and in was amazing!
Lauren Vavala Harris says
Haha – I love this!! Glad you enjoyed the recipe!
– Lauren
Jordan says
I made this last night for dinner and we all loved it. Great recipe! Thank you.
Lisa says
Do you have to use fresh Parmesan cheese? Also, when cooking sphaghetti squash in the oven do you cook face down? Thanks.
Lauren Vavala Harris says
Hi Lisa,
I just buy grated or shredded Parmesan cheese from either the dairy section or the aisles. Either should work. When I roast squash, I leave it cut-side up so the butter/oil stays in it better.
– Lauren
Susan Thomas says
This dish is absolutely so amazing and delicious! I have made it multiple times and it’s requested more often than any other meal I’ve made and the most asked for recipe! I wouldn’t change a thing! Love this dish!
Emily W says
Made this last night and was EXCELLENT and DELICIOUS! Thank you!
Andrea says
What an incredibly easy recipe. I love all the bold Tuscan flavors. It was a fantastic meal for my family.
Shadi Hasanzadenemati says
This recipe not only delights the taste buds but also makes for a visually stunning and wholesome meal. A must-try!
Vicky says
This Tuscan Chicken Spaghetti Squash brings together yummy Tuscan flavors with a healthy twist by using spaghetti squash. What a satisfying and delicious alternative to traditional pasta!
Nathan says
I always forget how much I enjoy spaghetti squash! This was so creamy and comforting, and I love that it’s a lower-carb alternative. Definitely one I’ll make again, thanks for the recipe!
Gail says
I know you state the nutritional information is an estimate but the carbohydrate number is way off. It should be 21.5g of carbs. That’s a huge difference to someone tracking their macros.
Lauren Vavala Harris says
Hi Gail. The calculations are done automatically using a national database. I just went in to make sure all the measurements carried over correctly (sometimes it doesn’t) and they do, but when I re-calculated, now it’s giving me 23 carbs. Something must have been off in the database that has since been updated. Thanks for pointing it out – always good to re-check these things but with hundreds of recipes, it’s definitely not easy to keep up with.
– Lauren
Bethany says
My 8yr old son said this is the best meal I have ever made😆 so thanks for the yummy, healthy recipe. I told my fam they should feel good about all the nutrients they were eating!
Kristin says
I was craving comfort food without the carbs and this recipe is everything!!! I didn’t have to change a thing and will be making this again and again! Thanks so much for sharing
Stephanie says
Has anyone tried this for meal prep? Does it get soggy and watery? Thank you
Lisa Thériault says
This is my new go to chicken recipe!!! So much flavour! I doubled the sauce and chicken! Love it!!! Thank you for the delicious recipe!!!
Jessica Bryant says
I love this!! First time making spaghetti squash and this recipe was very simple and delicious! Excited to try the other spaghetti squash recipes! Thank you for sharing!!
Christina says
Didn’t change a thing, so good!
Jennie says
I’ve got this simmering on the stovetop, made it today for the first time, and I can tell already (yes I sneaked a bite) that it’s amazing. Couple of changes: I didn’t have sun dried tomatoes, so I used canned sun dried tomatoes. I also added some bacon, about six strips. And I reduced the cream a bit because I had the liquid from the canned tomatoes. It’s fantastic – thanks for a great and easy recipe!!
Meghan says
Could you freeze this recipe?
Lauren Vavala says
Hi Meghan! While you can freeze this recipe, cream tends to separate and become kinda grainy when thawed and reheated. In a dish like this where there isn’t much cream, you may not notice it too much.
Hope this helps,
Lauren
Elizabeth says
I have made this recipe several times, and I sometimes get so excited about having it that I forget to buy all the ingredients. Today I have no sun dried tomatoes, but I have artichoke hearts so that’s what we’re doing. I’ve had it that way before and loved it. I too like the way you post recipes and appreciate that it is flavorful and I can trust your taste and directions.
I made it with shrimp a few weeks ago and it was fabulous, albeit a bit more expensive. That reminds me: I prefer chicken thighs in this type of recipe because the meat does not dry out as quickly as breast meat does.
Thanks so much. I’m looking forward to dinner again tonight .
Lauren Vavala says
Thank you so much for your kind words and all of the feedback on ways you’ve tried the recipe. I’m always so happy to hear it’s enjoyed!!
– Lauren
Samantha says
Amazing recipe! The only thing we changed is using a rotisserie chicken instead. Still turned out so good. Will be making again 12/10
Brandy Blodgett says
I made this recipe exactly as you said and it was amazing. I’m on a weightloss journey and this really helped fill the hole pasta has left in my life. Will definitely be making this again.
Kayce says
Love this! And it’s so easy to prep during naptime and put together for dinner. I typically never leave reviews on recipes but I REALLY love how the recipe is written out. Gives the next step plus the measurement amount!! Soo wonderful. I hate having to go back and re read the amounts and I just wanted to complement you on doing it your way. So nice!!!
Lauren Vavala says
Thank you! The ingredients in the steps of the recipe is a newer feature. Readers seem to really like it. Not all my recipes have it, but as I update them I am definitely adding it! Thanks so much!!
– Lauren
Nichole says
I loved that the measurements were restated also! no scrolling up with my messy fingers!
Sonja says
I previously tried this Tuscan chicken medley from another blogger & it was incredibly bland & disappointing , I almost wrote it off altogether. I was hesitant trying this recipe and WOW, I am ecstatic I gave it another go using your recipe. It was easy, came together quick, I’m still in awe at how it turned out. “This tastes like a restaurant dish” -the husband.
A few things, I oven baked my squash at 425 for 45 mins. I used olive oil and a great tomato Italian dry spice. Squash came out perfect. I had grilled chicken a day earlier so I didn’t have to worry about cooking that which also saved time. Used extra sun dried tomatoes because I love them. Pair with a nice dry white = paradise!
Thank you for making me a believer again in the Tuscan flavor profile 😀
Lauren Vavala says
Amazing!!
Thank you for sharing your experience with the recipe and SO glad you enjoyed it!!
– Lauren
Sabine says
It was delicious and easy to make! It’s a keeper.
Jena says
This recipe is a crowd pleaser! I just got back from Italy and had some chicken and a spaghetti squash to use up. Came across this recipe and man is it good! I added pancetta and mushrooms. Topped with some parmesan straight from Italy, deliciouso! Will be making again.
Melissa says
Thank you for this recipe! I used riced cauliflower instead of squash, and used half and half and about 2 tbsp of cream cheese, and added red pepper flakes. Will be making this again.
Michelle says
So I’m probably the worst reviewer for recipes since I almost never make something exactly as written— however, this is a fantastic recipe and I agree with another reviewer, fit for company! I will outline what I did and what worked for me. First of all, I had never made anything with spaghetti squash, and I was making a meal for 20 people for a large vacation gathering. I chose to make all of this mostly dairy free with half oat milk and half coconut cream (chobani extra creamy oat milk) but kept the parmesan (freshly grated) and butter, and just separated a portion for the dairy free person, adding some nutritional yeast. I also cooked ahead of time, and used about 7 spaghetti squashes and added more parmesan and sun-dried tomatoes. I also belief I used more cream for a more saucy spaghetti, thickening it with a corn starch slurry. For the chicken, I seasoned with Italian seasoning, salt and pepper, as is written, but I also added a some fresh lemon juice which seemed to brighten the taste and drizzled it in basil olive oil. I froze the sauce with chicken separate from the spaghetti squash, and simply let the spaghetti squash strain for about 1-2 hours before adding it to the sauce. I got many compliments and several people asked for the recipe!
Also, if anyone’s interested, I believe I’ve learned the best way to cook non-mushy spaghetti squash after cooking 7 of them.
I microwave the squash for about 1-2 minutes or until it’s easier to cut. Then I slice it in RINGS instead of lengthwise and salt the rings on both sides (you should see beads of moisture beginning to form). I use a foiled baking sheet and then a cooling tray on top so the squash is heated from both sides and doesn’t get soggy on the bottom. I set the oven to 425 on the convection setting, and bake for 15-17 minutes, or until just tender enough to pull apart! The longer the squash cooks, the soggier it gets, so it’s best to not overcook!
Haidee says
This is exactly how I cook my spaghetti squash as well, in rings at a higher temperature. Best way ever! My entire family could just eat it straight out of the oven. Depending on the recipe I will brush each side with a tiny bit of olive oil before i put it in the oven so it gets all caramelized and yummy! So good! Definetly recommend doing the squash in the oven this way.
Janice says
This was absolutely fabulous prepared as written! Definitely a winner!!!
Sarah says
This was absolutely delicious and it came together much quicker then I had anticipated. Definitely a keeper! Even my pickiest eater devoured it!
Deb Kacher says
Fabulous recipe! Followed it exactly, and it was so easy, fresh, and delicious! I roasted my spaghetti squash at 350 for about 35 minutes and checked that I could shred it. I wanted to make sure it was al dente. I’d give this recipe ten stars if I could. YUM!
Daryl says
SO good! I made it exactly as the recipe directs and it was perfect. My husband and I agree it’s definitely company worthy, too. Just starting to learn Keto recipes and this one is a winner!
Rand says
Hello! Is there anyway to make this low carb and low fat? Can I substitute heavy cream with half/half? Does it need the butter?
Lauren Vavala says
Hi Rand! You will need to cook the chicken with some kind of non-stick ingredient if you want to make it in a skillet. You could bake or grill the chicken to avoid some of the extra fat from the butter. You can also sub in milk or half-and-half for the cream – the sauce will just be a little runnier and not quite as rich.
Hope this helps,
Lauren
Jordan S. says
Absolutely LOVED this recipe. Always looking for new spaghetti squash recipes and this is by far my favorite. Also if you have a husband like mine who doesn’t love how watery spaghetti squash is I forked it out into a Tupperware and turned it upside down with some paper towels and that help tremendously. Absolutely delish.
Woody says
Made this tonight. Put my own twist on it. Smoked the spaghetti squash first. During cooking of the sauce I added mushrooms and made sweet Italian chicken meatballs. It was delicious!
Jillian says
Hi Lauren, I made this once a few weeks ago and my family absolutely LOVED it! So much so that I’ve been asked to make a lot of it for a birthday party coming up! 😊 have you tried to make the chicken and sauce portion ahead of time by a day or so and then just reheat day of the event? Would this work and if so any tips on how you would reheat?
Thanks so much again for an amazing recipe!!
Lauren Vavala says
Hi Jillian! Thanks so much for trying the recipe. I am so glad it was so loved!
We never had leftovers, but in general when a sauce contains heavy cream, you get better results when reheating it on the stove top rather than the microwave.
Hope it turns out amazing!
– Lauren
Liz says
I made this earlier in the day and put it in a casserole dish. At dinner time I just re-warmed in the over until heated through. It was delicious. Can’t wait to make it again!
Sheila says
This was a delicious recipe. I did make a few modifications just to suit my needs. Added a cup of fresh mushrooms and a cup of sweet mini peppers and swapped butter for ghee and the heavy cream for a can of coconut milk and about a tsp of arrowroot. I didn’t make it completely dairy free, I did still add the parmesan. Will definitely make this again! Thanks for sharing.
Chris says
I will be making this tomorrow but in stead of the cream I will be using ricotta and I’ll mix it like I do for my lasagna or manicotti. If you’ve ever had pasta and use a dab or two of ricotta mix in, you’ll know the flavor and texture.
Kelly says
Absolutely delicious!! I will make this again!!
Debbie says
OMG Lauren! I’m on keto and love this! I did add 4 ounces of cream cheese and a little more parmesan I wanted it a little more creamer. I did add pepper flakes and I used a rotisserie chicken. Added 6 ounces of baby spinach instead of 3, I love spinach. Thank you for sharing 😉
Lauren Vavala says
You can never go wrong with more cheese! Thanks for taking the time to comment and rate the recipe. I’m so glad you enjoyed it!!
– Lauren
Brandon says
So painful trying to do this on my phone. Suffered through the “directions” until I was basically done just to find the real directions at the bottom. More people conscious would have been awesome. It smells good, but I’m giving myself all the credit since I freaking eyeballed the whole thing with the fake directions. I wasn’t the first, and I won’t be the last to suffer from blogger cooking recipes.
Lauren Vavala says
Hi Brandon.
They aren’t “fake” directions. Under the ingredient photo it states that the full recipe can be found at the bottom and printed, if needed. Some people like to have the photos to go by, so they are in the post rather than putting them in the recipe card which a lot of people dislike. As I am updated hundreds of posts, I am putting the full ingredients in the post portion, as well. I haven’t gotten to this one yet, obviously.
It’s not easy to make everyone happy, as well as Google. I’m just doing the best I can.
– Lauren
Greg Divine says
Lauren , I made this tonight for dinner and everyone loved it ! I will definitely be making this again for sure . Having always loved pasta I had to try this . We’ve had zoodles and really like them but spaghetti squash is much more spaghetti like . Weird huh ? The name and all . Delicious! Chicken , spinach and sun dried tomatoes all seasoned so perfectly. Wanted to let you know we love it and thank you so much for sharing your wonderful recipe with us .
Lauren Vavala says
Thank you SO much! I’m so happy you enjoyed the recipe!!
– Lauren
Veronica says
Quick, easy and delish! I had a huge spaghetti squash and only used 1/2 and froze the other half to make this again. The only thing I will do different is double tomatoes because I love them.
Tiffany P says
Can I just say I love how you re-list the ingredients and measurements in each step of the instructions! So helpful when viewing on a phone!
Lauren Vavala says
Thanks Tiffany! It’s a new feature that just rolled out for some recipe cards so you may start seeing a lot more often. Older recipes have to be updated one-by-one so they aren’t all done, but all new ones are – I love this feature too!
– Lauren
Connie Shin says
Hello, I want to make this recipe, but can you give me a substitute for the sun dried tomatoes?
Lauren Vavala says
A lot of people have commented on the Pinterest pin for this recipe that they just use regular tomatoes – usually cherry or grape size. They have all said that it turned out great with those too.
Hope this helps,
Lauren
Elizabeth says
I have made and loved this recipe twice. So yummy. But I made a double batch yesterday for a dinner party tonight that I have to cancel cz half the group is sick. Can I freeze it for when we try again or do I just dive in and enjoy it? It’s a lot to eat myself so I’d rather freeze it. Thanks.
Lauren Vavala says
Hi Elizabeth! So you can freeze it, but it may have a change in texture when you thaw and reheat it. Cream doesn’t tend to freeze very well and can even separate when frozen, then reheated. So the short answer is yes, the long answer is basically you may not want to risk it.
Thanks for trying the recipe and for planning to share it with friends – I really appreciate it!!
Lauren
Corey says
I love this recipe!!
Megan Bowes says
I made this for dinner tonight. Delicious! I love that you put the ingredients needed in each step of the Instructions. Thank you! Next time, I will use two spaghetti squash. This is a very tasty dish. I’ve already sent it to a few people!
Lauren Vavala says
So happy to hear that you enjoyed the recipe!! Thanks so much for the rating and for sharing it – I really appreciate it!
– Lauren
Jennifer says
This dish is really good. I added a crushed chicken bouillon cube, mushrooms and a little bit of Mozzarella. My husband really liked it with the mushrooms. Will definitely make it again. I may add some red pepper flakes next time for a little heat.
Kate says
Can this be made with an olive oil instead of heavy cream?
Lauren Vavala says
Hi Kate. I would not use olive oil as a substitute for heavy cream. You can use half-and-half or milk. If you wanted to try stock, that may work as well, but your sauce will be much thinner.
Hope this helps 🙂
Lauren
Danielle Harbour says
Would full fat canned coconut milk be a substitute for heavy cream?
Lauren Vavala says
Hi Danielle! You could use that as a substitute, but it’s going to add coconut flavor to the recipe. If you’re looking for a non-dairy or lighter alternative you could try a plant milk, plain milk or half-and-half as well.
Hope this helps,
Lauren
Carol says
Hi ! Made this dish and loved it! I’m counting calories and wondered how many cups/ounces would constitute one serving? Couldn’t divide it because I added extra meat, squash and cream to make it go a little farther…😬. Any comment would be helpful, please no criticism… Thanks!
Lauren Vavala says
Hi Carol! The only real way to get an estimated nutritional calculation is to evenly divide all the ingredients into equal parts. The recipe calculations are done that way in the recipe card app using a national database of information. For you to figure yours out with the added ingredients, you could input everything into an online nutritional calculator (usually even by brand name!) to get a more accurate estimate, but again, it’s always just a “best guess” kinda thing since each scoop etc would have varying amounts of ingredients.
I hope this helps a little,
Lauren
Amy says
So delicious! I love this meal! I make it often.
Emily Weathers says
Really delicious, everyone loved it! I cooked my spaghetti squash in oven at 400 for 35 minutes. I also seasoned the squash with olive oil, salt, pepper, and Italian seasoning. Will definitely be making this again!
Heidy says
I loved how well this Tuscan Chicken and Spaghetti Squash turned out! The flavors were off the chain good. I loved how easy it was to make. The children also loved the Tuscan Chicken and Spaghetti Squash! That was a winning moment since they are so picky! Great recipe!
Loreto and Nicoletta says
This is a grwat one skillet meal. Spaghetti squash has lovely texture and paired with the flavors of the parmesan sauce and those sun dried tomatoes, takes it to heavenly levels! Great recipe!🤫🥰👍🙏👌❤
Hayley Dhanecha says
This looks to incredibly tasty and nutritious so I’m going to make it for this week. It looks so simple to prepare and I love that it’s quick. can’t wait.
Katie Crenshaw says
I loved this recipe! I have been counting my calories and this felt like a cheat meal! I definitely would make again.
Tristin says
I am always trying to get my family to eat more veggies, this recipe was perfect! They ate all the spaghetti squash with no complaints.
Liz says
I love a Tuscan chicken dish, but I have never added spaghetti squash. What a great add – colorful and tasty! Will have to give this recipe a try soon!
Mikayla says
I am always on the look out for a new recipe for spaghetti squash, this recipe did not disappoint for even one bite, Thank you.
Marta says
I’ve been trying to reduce our carb intake and this tuscan chicken spaghetti squash miracle is a game-changer. I don’t even miss the regular pasta because of how freaking good this tastes!
Veronika says
Our family really enjoyed this dish last night! Spaghetti squash is my favorite substitute for spaghetti when I try to make things healthier and luckily my family approves!
Gloria says
Spaghetti squash is the most fun of all. A great alternative to pasta. This would be awesome any night of the week.