Go Back
+ servings
A black skillet with Tuscan chicken and spaghetti squash with a wood spoon in it.
Print Recipe
5 from 47 votes

Tuscan Chicken and Spaghetti Squash

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free, Italian, Low Carb
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 511kcal

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 23g | Protein: 32g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 344mg | Potassium: 990mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3463IU | Vitamin C: 15mg | Calcium: 240mg | Iron: 2mg