Tuscan Chicken and Spaghetti Squash
This dish combines tender chicken, creamy sauce, and nutritious spaghetti squash for a satisfying and healthy option.
Ingredients
Main Ingredients
- 1 piece spaghetti squash
- 2 pieces chicken breasts
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
- 1 cup grated Parmesan cheese Nutritional yeast can be used as a dairy-free alternative.
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- as needed tablespoon Olive oil For cooking and drizzling.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for about 30-40 minutes until tender.
Cooking Chicken
- In a skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook chicken until browned and cooked through, approximately 6-7 minutes per side. Remove from the skillet and slice.
Making Sauce
- In the same skillet, add minced garlic and spinach, cooking until the spinach wilts. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
Combining
- Scrape the flesh of the roasted spaghetti squash into strands and mix with the creamy sauce. Top with sliced chicken and serve.
Notes
Serve this dish warm, garnished with more Parmesan cheese or fresh herbs for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for future meals, though the texture of the spaghetti squash may change slightly once thawed.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 34gFat: 28gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 5g