Are you looking for a delicious and healthy twist on traditional pasta dishes? Look no further than spaghetti squash! This versatile vegetable can be used as a low-carb substitute for noodles, and it pairs perfectly with chicken. In this article, we’ll share 20 mouthwatering spaghetti squash recipes with chicken that are perfect for every occasion.
From comforting casserole-style dishes to quick and easy stir-fries, our recipes will inspire you to get creative in the kitchen. Whether you’re a busy parent looking for a healthy dinner option or a foodie seeking new flavors to try, these spaghetti squash recipes with chicken have something for everyone.
In this article, we’ll explore a range of flavors and cuisines, from classic Italian-inspired dishes to spicy Buffalo-style recipes and international twists like Thai peanut and Mediterranean herb. So grab your apron and let’s get started on our culinary journey through the wonderful world of spaghetti squash!
Garlic Butter Chicken with Roasted Spaghetti Squash
A flavorful and nutritious dish that combines the richness of garlic butter chicken with the nutty sweetness of roasted spaghetti squash. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 2 tbsp unsalted butter, softened
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 medium spaghetti squash
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, butter, and Parmesan cheese.
3. Season chicken with salt and pepper. Brush the garlic butter mixture evenly over both sides of the chicken.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Meanwhile, cut spaghetti squash in half lengthwise and scoop out seeds. Place them on a separate baking sheet, cut side up. Roast in the oven for 30-35 minutes or until tender.
6. Serve chicken with roasted spaghetti squash and garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Creamy Parmesan Chicken and Spaghetti Squash Casserole
A comforting and flavorful casserole that combines the richness of parmesan cheese with the tender taste of chicken and the sweetness of spaghetti squash.
Ingredients:
– 1 large spaghetti squash, cooked and cubed
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup grated parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. In a separate bowl, combine heavy cream and parmesan cheese. Stir until smooth.
4. In a 9×13 inch baking dish, arrange spaghetti squash in an even layer. Top with cooked chicken, then pour the cream-parmesan mixture over the top.
5. Sprinkle mozzarella cheese evenly over the casserole.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Spicy Buffalo Chicken Stuffed Spaghetti Squash
Get ready to elevate your squash game with this spicy twist on a classic comfort food! This recipe combines the creaminess of buffalo chicken with the sweetness of spaghetti squash, all wrapped up in a flavorful and filling dish.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/4 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add cooked chicken, Frank’s RedHot sauce, and ranch dressing to the skillet. Stir until combined.
5. Stuff each squash half with the buffalo chicken mixture, dividing it evenly.
6. Bake for 25-30 minutes or until squash is tender and filling is heated through.
Cooking Time: 25-30 minutes
Lemon Herb Chicken with Spaghetti Squash Noodles
A bright and flavorful twist on traditional pasta dishes, this recipe combines the tanginess of lemon with the warmth of herbs to create a delicious and healthy meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
– 2 medium spaghetti squash
– 1 tsp garlic powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush with the lemon mixture.
4. Roast for 25-30 minutes or until cooked through.
5. Meanwhile, bake spaghetti squash halves at 400°F (200°C) for 45-50 minutes or until tender.
6. Use a fork to scrape out the squash flesh into noodles-like strands.
7. Serve chicken breasts with spaghetti squash noodles and a sprinkle of garlic powder.
Cooking Time: 55-65 minutes
Baked Spaghetti Squash with Chicken Alfredo
Baked Spaghetti Squash with Chicken Alfredo: A Creative Twist on Classic Comfort Food
This recipe is a creative take on traditional spaghetti and chicken alfredo, featuring roasted spaghetti squash as the base instead of noodles. The result is a flavorful, nutritious, and satisfying meal that’s perfect for a cozy night in.
Ingredients:
– 2 medium spaghetti squash
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. In a large skillet, cook the chicken, onion, and garlic until the chicken is cooked through.
5. Stir in the chicken broth, heavy cream, basil, and pepper. Bring to a simmer.
6. Spoon the chicken mixture over the squash halves.
7. Top with mozzarella cheese and season with salt.
8. Bake for 30-40 minutes or until the squash is tender and the cheese is melted.
Cooking Time: 30-40 minutes
Mediterranean Chicken and Spaghetti Squash Bowl
Savor the flavors of the Mediterranean with this wholesome and nutritious bowl, featuring juicy chicken, roasted spaghetti squash, and a medley of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 medium spaghetti squash
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the spaghetti squash by piercing it with a fork several times and baking for 45-50 minutes, or until tender.
3. Grill or cook the chicken breast until cooked through, about 5-7 minutes per side.
4. Sauté the onion, garlic, and red bell pepper in olive oil until the vegetables are tender.
5. Assemble the bowls by placing the roasted squash on a plate, topping with the grilled chicken, sautéed vegetables, mixed greens, and crumbled feta cheese.
6. Serve with lemon wedges on the side, if desired.
Cooking Time: 60-70 minutes
Cheesy Chicken and Spaghetti Squash Bake
This comforting casserole combines tender chicken, creamy cheese, and nutritious spaghetti squash for a deliciously satisfying meal.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup cream of mushroom soup
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet.
3. In a separate bowl, combine chicken, cream of mushroom soup, oregano, salt, and pepper. Mix well.
4. Stuff each squash half with the chicken mixture, leaving a 1-inch border around edges.
5. Sprinkle cheddar and Parmesan cheese evenly over the top of each squash half.
6. Bake for 35-40 minutes or until the squash is tender and the cheese is golden brown.
Cooking Time: 35-40 minutes
Thai Peanut Chicken with Spaghetti Squash
Thai Peanut Chicken with Spaghetti Squash Recipe
Experience the fusion of Thai flavors with a twist on traditional spaghetti squash. This dish combines tender chicken, savory peanut sauce, and perfectly cooked squash for a delightful meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium-sized spaghetti squashes
– 2 tbsp peanut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup peanuts
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle peanut oil over the squash and season with salt and pepper. Roast for 45-50 minutes or until tender.
4. In a large skillet, cook diced onion and minced garlic until translucent. Add chicken breasts and cook until browned.
5. In a blender or food processor, combine peanuts, soy sauce, honey, and ginger. Blend until smooth.
6. Pour the peanut sauce over the cooked chicken and simmer for 2-3 minutes or until heated through.
7. Serve with roasted spaghetti squash and garnish with fresh cilantro leaves.
Cooking Time: 1 hour
Pesto Chicken Stuffed Spaghetti Squash
This recipe combines the flavors of Italy with the convenience of a one-pot meal. Pesto chicken, crispy bacon, and melted mozzarella cheese fill roasted spaghetti squash for a delightful twist on traditional pasta.
Ingredients:
– 2 medium spaghetti squash
– 1 pound boneless, skinless chicken breast
– 1/4 cup pesto sauce
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix chicken breast with pesto sauce and season with salt and pepper.
4. Stuff each squash half with the chicken mixture, followed by crumbled bacon and shredded mozzarella cheese.
5. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 40-45 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 40-45 minutes
BBQ Chicken and Spaghetti Squash Skillet
A flavorful one-pot wonder that combines the richness of BBQ chicken with the subtle sweetness of roasted spaghetti squash. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium spaghetti squashes (about 2 lbs)
– 1/4 cup BBQ sauce
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss spaghetti squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
4. Add diced onion and minced garlic to the skillet; cook until softened, about 2-3 minutes.
5. Add BBQ sauce to the skillet and stir to combine. Return chicken to the skillet and simmer for an additional 2-3 minutes or until coated with BBQ sauce.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chicken Fajita Spaghetti Squash Boats
Transform spaghetti squash into a flavorful and nutritious vessel by filling it with sautéed chicken, bell peppers, onions, and fajita seasoning. This recipe combines the best of Mexican and Italian cuisines in one delicious dish.
Ingredients:
– 2 medium spaghetti squashes
– 1 lb boneless, skinless chicken breast, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 tbsp olive oil
– 2 tsp fajita seasoning
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a large skillet, cook chicken, onion, and bell peppers with olive oil over medium-high heat until browned, about 5 minutes.
4. Add fajita seasoning and stir to combine.
5. Fill each squash boat with the cooked mixture, season with salt and pepper to taste.
6. Bake for 20-25 minutes or until squashes are tender.
Cooking Time: 30-40 minutes
Spaghetti Squash with Chicken and Mushroom Cream Sauce
Transform spaghetti squash into a creamy, savory masterpiece by combining it with juicy chicken and rich mushroom cream sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45-50 minutes or until tender and easily pierced with a fork.
4. Meanwhile, cook chicken breast or thighs in a skillet over medium-high heat until cooked through.
5. In a separate pan, sauté mushrooms and garlic in butter until softened. Add heavy cream, thyme, salt, and pepper; stir to combine.
6. Combine cooked squash, chicken, and mushroom sauce in a large serving dish. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Greek Yogurt Chicken and Spaghetti Squash Casserole
A creamy and nutritious twist on traditional casseroles, this recipe combines the flavors of Greek yogurt with chicken and spaghetti squash for a delicious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium spaghetti squash (about 2 lbs)
– 1/2 cup Greek yogurt
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti squash according to package instructions or by baking for 45 minutes.
3. In a separate pan, cook chicken until browned and cooked through.
4. In a large bowl, combine cooked chicken, Greek yogurt, shredded cheese, parsley, oregano, salt, and pepper. Mix well.
5. Add cooked spaghetti squash to the bowl and stir until combined.
6. Transfer mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until heated through.
Cooking Time: 45-55 minutes
One-Pan Chicken and Spaghetti Squash Stir-Fry
One-Pan Chicken and Spaghetti Squash Stir-Fry
This recipe is a quick and easy solution for a delicious weeknight dinner. With just one pan to clean, you’ll be enjoying a flavorful and nutritious meal in no time!
Ingredients:
- 1 medium spaghetti squash (about 2 lbs)
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup mixed bell peppers (any color)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds. Place it cut-side up on a baking sheet.
- Bake the squash for 30-40 minutes, or until tender. While the squash is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
- Add onion, garlic, and bell peppers to the skillet. Cook for an additional 2-3 minutes, stirring frequently. Season with salt and pepper to taste.
- Remove the squash from the oven and let it cool slightly. Use a fork to shred the squash into spaghetti-like strands.
- Combine the cooked chicken and vegetable mixture with the shredded squash. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Balsamic Glazed Chicken with Spaghetti Squash
Elevate your dinner game with this sweet and savory dish, featuring tender chicken glazed with rich balsamic reduction and paired with creamy spaghetti squash.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and season with salt and pepper.
4. Roast squash for 45-50 minutes or until tender.
5. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half (about 10 minutes).
6. Brush chicken breasts with the glaze during the last 15 minutes of cooking.
7. Serve chicken atop roasted squash, garnished with fresh herbs.
Cooking Time:
– Spaghetti squash: 45-50 minutes
– Chicken: 20-25 minutes
Spaghetti Squash Chicken Enchilada Bake
Transform your dinner routine with this flavorful and nutritious Spaghetti Squash Chicken Enchilada Bake, a delicious twist on traditional enchiladas. This recipe combines the comfort of chicken and cheese with the added nutrition of roasted spaghetti squash.
Ingredients:
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the spaghetti squash for 45 minutes, or until tender.
3. In a large skillet, cook the chicken over medium-high heat until browned and cooked through.
4. Combine the cooked chicken, enchilada sauce, and shredded cheese in a baking dish.
5. Scrape the flesh from the roasted spaghetti squash and add it to the dish.
6. Top with additional cheese and cilantro.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 65-70 minutes
Teriyaki Chicken and Spaghetti Squash Stir-Fry
A sweet and savory fusion of Asian-inspired flavors, this recipe combines tender chicken with spaghetti squash and a hint of teriyaki sauce. Perfect for a quick weeknight dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium spaghetti squash, halved and seeds removed
– 1/4 cup teriyaki sauce
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss chicken with 1 tablespoon of teriyaki sauce and set aside.
3. Roast spaghetti squash in the preheated oven for 30-40 minutes, or until tender.
4. Heat remaining 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
5. Add chicken to the wok and cook until browned, about 5-6 minutes.
6. Add garlic and remaining teriyaki sauce to the wok. Stir-fry for an additional 2 minutes.
7. Serve chicken and sauce over roasted spaghetti squash.
Cooking Time: 45-50 minutes
Spaghetti Squash with Chicken and Sun-Dried Tomato Sauce
Elevate your dinner game with this flavorful and nutritious recipe that combines roasted spaghetti squash with chicken, sun-dried tomatoes, and a hint of garlic. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 1 pound boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 30-40 minutes or until tender.
4. In a separate pan, cook the chicken breast with olive oil, garlic, salt, and pepper until cooked through.
5. Combine sun-dried tomatoes, tomato paste, and chicken broth in a saucepan. Bring to a simmer and let reduce slightly.
6. To assemble, slice the roasted squash into “noodles” and top with chicken, sun-dried tomato sauce, and chopped parsley (if using).
Cooking Time: 45-50 minutes
Cajun Chicken Stuffed Spaghetti Squash
Elevate your dinner game with this flavorful twist on traditional stuffed squash. This recipe combines the spiciness of Cajun chicken with the sweetness of roasted spaghetti squash.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper.
3. In a large skillet, cook chicken over medium-high heat until browned, about 5-7 minutes.
4. Add olive oil, onion, garlic, Cajun seasoning, salt, and pepper to the skillet and cook for an additional 2-3 minutes.
5. Stuff each squash half with cooked chicken mixture and top with shredded cheddar cheese.
6. Roast in preheated oven for 30-35 minutes or until squash is tender and filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Spaghetti Squash Chicken Carbonara
This recipe combines the creamy richness of carbonara with the nutty sweetness of spaghetti squash, all wrapped up in a tender chicken breast. Perfect for a quick and satisfying weeknight dinner!
Ingredients:
– 1 medium spaghetti squash
– 2 boneless, skinless chicken breasts
– 4 oz pancetta or bacon, diced
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. Cook the chicken breasts to desired doneness.
4. In a large skillet, cook the pancetta or bacon until crispy. Remove from heat and set aside.
5. Whisk eggs with salt and black pepper. Add cooked pancetta or bacon and Parmesan cheese. Stir until combined.
6. Slice the roasted spaghetti squash into noodle-like strands.
7. Serve chicken breast topped with spaghetti squash, egg mixture, and chopped parsley (if using).
Cooking Time: 45 minutes + 20-25 minutes for cooking chicken.
Summary
Get ready to spice up your meals with these 20 mouth-watering spaghetti squash recipes featuring chicken as the star ingredient! From comforting casseroles and bakes to quick stir-fries and skillet dinners, there’s something for every occasion. Try Garlic Butter Chicken with Roasted Spaghetti Squash, Creamy Parmesan Chicken and Spaghetti Squash Casserole, or Spicy Buffalo Chicken Stuffed Spaghetti Squash. Each recipe combines the natural sweetness of spaghetti squash with the savory flavor of chicken for a delicious and satisfying meal.
