Tuscan Chicken and Spaghetti Squash Recipe

Why You’ll Love This Recipe

This Tuscan Chicken and Spaghetti Squash recipe is a wonderful alternative to classic pasta dishes, offering a low-carb, gluten-free meal that’s just as satisfying. The creamy sauce combined with flavorful chicken and sun-dried tomatoes brings a taste of Italy to your dinner table, while the spaghetti squash provides a hearty yet lighter option than traditional pasta. It’s an easy-to-make, one-pan dish that’s perfect for busy weeknights or a weekend family dinner.

Ingredients

• 1 medium spaghetti squash

• 1 pound boneless, skinless chicken (cut into bite-sized 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. 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.

2. Season the chicken with salt, pepper, and Italian seasoning.

3. 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.

4. Add the remaining butter to the pan along with the garlic and shallot. Cook for 1-2 minutes or until they just start to soften.

5. Mix in the sun-dried tomatoes and cook for an additional minute.

6. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.

7. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.

8. Once the squash is cool, cut it in half lengthwise, remove the seeds, and scrape out the strands with a fork.

9. Stir the squash into the cream sauce until evenly coated.

10. Garnish with fresh parsley, if desired.

Servings and Timing

• Servings: 4 servings

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Vegetarian Version: Skip the chicken and add more vegetables like mushrooms, zucchini, or bell peppers.

• Low-fat Option: Substitute the heavy cream with a lighter version, like half-and-half or a dairy-free cream alternative.

• Roasted Spaghetti Squash: If you prefer, you can roast the spaghetti squash in the oven. Cut it in half lengthwise, remove the seeds, drizzle with olive oil, and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for 3-5 days.

• To reheat, warm the dish in a skillet over low heat until heated through. You can also reheat in the microwave.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can cook the chicken, squash, and sauce separately and combine them when you’re ready to serve.

2. Can I use frozen spaghetti squash?

Yes, frozen spaghetti squash works well, but it may release more water when cooking. Be sure to drain it before mixing with the sauce.

3. Is there a dairy-free version of this recipe?

Yes, you can use dairy-free cream alternatives and non-dairy cheese to make this dish dairy-free.

4. How do I know when the spaghetti squash is fully cooked?

You can pierce the squash with a fork to check if it’s tender. When done, the strands should easily scrape out into spaghetti-like strands.

5. Can I use a different type of pasta in this recipe?

This recipe is designed to be low-carb with spaghetti squash as a substitute for pasta. If you prefer, you can use traditional pasta.

6. Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well in this recipe. Just be sure to cook them thoroughly.

7. Can I freeze leftovers?

This dish is best enjoyed fresh, but you can freeze the chicken and sauce (without the squash) for up to 1 month. Reheat on the stovetop.

8. Can I add more vegetables to this recipe?

Absolutely! You can add vegetables like zucchini, bell peppers, or artichokes for extra flavor and nutrition.

9. Can I make this recipe with a different protein?

Yes, you can substitute the chicken with shrimp, turkey, or even tofu for a different protein option.

10. Can I make this dish spicier?

To make the dish spicier, add some crushed red pepper flakes or a pinch of cayenne pepper to the sauce for an extra kick.

Conclusion

Tuscan Chicken and Spaghetti Squash is a comforting and delicious meal that fits within low-carb and gluten-free diets without compromising on flavor. Whether you’re craving a creamy, cheesy dish or simply seeking a healthier alternative to pasta, this recipe delivers. It’s easy to prepare, versatile with variations, and sure to please everyone at the table. Try it for your next dinner and enjoy a taste of Tuscany in every bite!

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