Healthy Garlic Chicken Spaghetti Squash Delight
Treat yourself to a wholesome and satisfying meal with Garlic Chicken Spaghetti Squash. This easy-to-make dish combines the savory flavor of garlic, tender chicken, and the unique texture of spaghetti squash, making it perfect for a family dinner or meal prep.
Why Make This Recipe
Garlic Chicken Spaghetti Squash offers a delicious way to enjoy a healthier alternative to traditional pasta. Spaghetti squash serves as a low-carb option that doesn’t compromise on taste. Loaded with protein from the chicken and enhanced by aromatic garlic and Parmesan, this dish is not just tasty; it’s also nutritious. Plus, it’s a great way to incorporate more vegetables into your diet while keeping meals exciting.
How to Make Garlic Chicken Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step by Step
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for about 30-40 minutes until tender.
- While the squash cooks, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté it until fragrant.
- Add the cooked chicken, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and let it heat through.
- Once the squash is done, use a fork to scrape out the strands into a bowl.
- Combine the spaghetti squash strands with the chicken mixture. Toss in the Parmesan cheese and mix well.
- Serve hot, garnished with fresh parsley.
How to Serve Garlic Chicken Spaghetti Squash
Enjoy Garlic Chicken Spaghetti Squash on its own or pair it with a side salad for a balanced meal. Since it’s full of flavor, you can also serve it as a hearty lunch option. For some extra zing, add a squeeze of lemon juice before serving.
How to Store Garlic Chicken Spaghetti Squash
To store any leftovers, keep them in an airtight container in the refrigerator. They can last for about 3-4 days. Reheat in the microwave or on the stovetop until hot. For longer storage, consider freezing the chicken and squash mixture in portions.
Tips to Make Garlic Chicken Spaghetti Squash
- For a richer flavor, use shredded rotisserie chicken.
- Experiment with different herbs and spices, like thyme or oregano, to customize the dish.
- If you prefer a cheesier taste, consider adding more Parmesan or blending in other types of cheese, like mozzarella.
Variation
Feel free to add vegetables like spinach or bell peppers to the chicken mixture for added nutrition and color. You can also swap chicken for another protein, like shrimp or tofu, to cater to dietary preferences.
FAQs
1. Can I use fresh spaghetti squash instead of frozen?
Yes, using fresh spaghetti squash is perfect. Just make sure to roast it thoroughly for the best texture.
2. Is this recipe gluten-free?
Absolutely! Garlic Chicken Spaghetti Squash is naturally gluten-free, making it suitable for gluten-sensitive diets.
3. How can I make this recipe spicy?
To increase the heat, simply add more red pepper flakes or include some chopped jalapeños in the skillet with the garlic.
For more protein-rich meal ideas, check out this high-protein chicken salad recipe or explore our crispy garlic chicken fried rice for a different take on chicken dishes.
Garlic Chicken Spaghetti Squash
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded You can use rotisserie chicken for more flavor.
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes Optional, for added heat.
- 1/4 cup grated Parmesan cheese Can substitute with other types of cheese for variation.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
- Roast for about 30-40 minutes until tender.
Cooking
- While the squash cooks, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the cooked chicken, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and let it heat through.
- Once the squash is done, use a fork to scrape out the strands into a bowl.
- Combine the spaghetti squash strands with the chicken mixture. Toss in the Parmesan cheese and mix well.
- Serve hot, garnished with fresh parsley.