Get ready to fall in love with spaghetti squash all over again! Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive seasonal dishes, these 20 chicken-packed recipes have you covered for every occasion. From creamy Alfredo to zesty Mediterranean bowls, discover how versatile and delicious this healthy ingredient can be. Let’s dive into these mouthwatering creations that will become instant family favorites!
Garlic Butter Chicken with Roasted Spaghetti Squash
There’s something quietly comforting about the way garlic sizzles in butter, filling the kitchen with a warmth that feels like home. This simple chicken dish with roasted spaghetti squash creates a meal that nourishes both body and soul, perfect for those evenings when you need something gentle yet satisfying. The process itself becomes a kind of meditation, each step unfolding slowly like pages in a well-loved book.
Ingredients
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 boneless, skinless chicken breasts
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon olive oil.
5. Season the squash cavities with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash in the preheated oven for 35-40 minutes until the flesh pulls away easily with a fork.
8. While the squash roasts, pat the chicken breasts dry with paper towels to ensure even browning.
9. Season both sides of the chicken breasts with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
10. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
11. Cook the chicken breasts for 6-7 minutes per side until they reach an internal temperature of 165°F.
12. Transfer the cooked chicken to a plate and cover loosely with foil.
13. Reduce the skillet heat to medium and melt the butter.
14. Add the minced garlic to the butter and cook for 1 minute until fragrant but not browned.
15. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
16. Return the chicken to the skillet and spoon the garlic butter sauce over each piece.
17. Use a fork to scrape the roasted spaghetti squash into strands, creating your “noodles.”
18. Divide the squash strands among four plates and top each with a chicken breast.
19. Drizzle the remaining garlic butter sauce from the skillet over each serving.
20. Garnish with fresh chopped parsley.
Golden strands of squash cradle tender chicken in a garlicky butter bath, creating a dish where each bite offers both the comfort of pasta and the lightness of vegetables. The gentle crunch of parsley against the creamy sauce makes this feel like a hug in meal form, perfect for serving in shallow bowls where the flavors can mingle and deepen.
Creamy Parmesan Chicken and Spaghetti Squash Casserole
Yesterday’s rain left the kitchen window streaked and blurry, a perfect backdrop for the quiet comfort of pulling this dish together, letting the oven’s warmth fill the house with the promise of something deeply satisfying and simple. You can almost feel the tension of the day begin to unspool as the savory scents start to mingle, a gentle reminder that some of the best meals are born from patience and a few humble ingredients.
Ingredients
– 1 large spaghetti squash
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 medium yellow onion
– 3 cloves garlic
– 8 oz cream cheese
– 1 cup chicken broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 2 cups fresh spinach
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife and scoop out the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
4. Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a fork. (Tip: Roasting the squash cut-side down helps it steam in its own moisture, resulting in perfectly tender strands.)
5. While the squash roasts, pat the chicken breasts dry with paper towels and season both sides with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
6. Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
7. Sear the chicken breasts for 5-7 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F when checked with an instant-read thermometer.
8. Transfer the cooked chicken to a clean cutting board to rest, leaving any drippings in the skillet.
9. Reduce the skillet heat to medium and add the diced onion, cooking for 4-5 minutes until translucent and softened.
10. Mince the garlic cloves and add them to the skillet, cooking for 1 minute until fragrant.
11. Add the cream cheese, chicken broth, and heavy cream to the skillet, whisking continuously for 3-4 minutes until the cream cheese is fully melted and the sauce is smooth.
12. Stir in the grated Parmesan cheese, dried oregano, and garlic powder until the cheese is melted and the sauce is uniformly combined.
13. Fold the fresh spinach into the sauce and cook for 1-2 minutes, just until the spinach has wilted.
14. Use a fork to scrape the roasted spaghetti squash into strands, discarding the skins, and add all the squash strands to the skillet, stirring gently to coat them in the sauce.
15. Shred the rested chicken breasts into bite-sized pieces and stir them into the squash and sauce mixture in the skillet until everything is evenly distributed. (Tip: Letting the chicken rest before shredding allows the juices to redistribute, keeping the meat moist and tender.)
16. Transfer the skillet to the preheated 400°F oven and bake for 15-18 minutes, until the top is lightly golden and the edges are bubbling gently. (Tip: For a more pronounced golden crust, you can broil the casserole for the final 1-2 minutes, watching carefully to prevent burning.)
17. Remove the skillet from the oven and let it stand for 5 minutes before serving.
What emerges from the oven is a wonderfully textured bake, where the delicate strands of squash cling to the rich, creamy sauce, offering a lightness that belies its deep, savory flavor. The shredded chicken stays remarkably juicy within the cheesy embrace, making each forkful a comforting balance of tender and creamy, perfect for scooping onto a plate beside a simple green salad or enjoyed all on its own in a deep bowl.
Spicy Buffalo Chicken Stuffed Spaghetti Squash
Yesterday’s rain left me craving something warm and comforting, something that fills the kitchen with the kind of aroma that makes you forget the world outside. This spicy buffalo chicken stuffed spaghetti squash is that dish for me, a humble vessel for bold flavors that somehow feels both indulgent and nourishing.
Ingredients
– 1 large spaghetti squash
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb boneless, skinless chicken breast
– 1/2 cup buffalo sauce
– 1/4 cup crumbled blue cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both halves with a spoon.
4. Drizzle 1 tbsp olive oil evenly over the cut surfaces of both squash halves.
5. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper evenly over the oiled squash surfaces.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash at 400°F for 35-40 minutes until the flesh is easily pierced with a fork.
8. While the squash roasts, place 1 lb chicken breast in a medium saucepan and cover with water by 1 inch.
9. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until the chicken reaches 165°F internally.
10. Remove the chicken from the water and let it rest for 5 minutes before shredding with two forks.
11. When the squash is done roasting, remove it from the oven and let it cool for 5 minutes until safe to handle.
12. Use a fork to scrape the squash flesh into spaghetti-like strands, being careful to leave about 1/4 inch of flesh attached to the skin to maintain structure.
13. In a medium bowl, combine the shredded chicken with 1/2 cup buffalo sauce, mixing thoroughly until all chicken is coated.
14. Fill each squash boat with the buffalo chicken mixture, mounding it slightly in the center.
15. Return the stuffed squash to the oven and bake at 400°F for 8-10 minutes until heated through.
16. Remove from the oven and immediately top with 1/4 cup crumbled blue cheese and 2 tbsp chopped fresh parsley.
Keeping the squash strands slightly attached to the skin creates a wonderful textural contrast between the tender interior and the firm edible shell. The sharp tang of blue cheese cuts beautifully through the spicy buffalo sauce, while the fresh parsley adds a bright, clean finish that makes each bite feel complete. Serve it right in the squash boats for a rustic presentation that feels special yet completely approachable.
Lemon Herb Chicken with Spaghetti Squash Noodles
Gently, as the afternoon light fades, I find myself craving something bright and nourishing, a meal that feels like a quiet conversation with the seasons. This lemon herb chicken with spaghetti squash noodles is exactly that—a simple, wholesome dish that brings comfort without heaviness, perfect for a reflective evening.
Ingredients
– 1 medium spaghetti squash
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and rub it evenly with your hands.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is tender and easily shreds with a fork.
7. While the squash roasts, pat the chicken breasts dry with paper towels to ensure even browning.
8. In a small bowl, mix the dried oregano, garlic powder, salt, and black pepper.
9. Rub the spice mixture evenly over both sides of the chicken breasts.
10. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
11. Place the chicken in the skillet and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F on a meat thermometer.
12. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juiciness.
13. Use a fork to scrape the roasted spaghetti squash into noodle-like strands, working from the edges toward the center.
14. Slice the rested chicken into 1/2-inch thick pieces.
15. Toss the spaghetti squash noodles with the fresh lemon juice and chopped parsley in a large bowl.
16. Divide the squash noodles between two plates and top with the sliced chicken. Vibrant and tender, the chicken melts alongside the subtly sweet squash strands, each bite lifted by the zesty lemon and earthy herbs. For a cozy twist, serve it in the roasted squash shells, or add a sprinkle of red pepper flakes to awaken the senses on cooler nights.
Baked Spaghetti Squash with Chicken Alfredo
Vividly remembering the first time I pulled a roasted spaghetti squash from the oven, the way the strands separated like golden threads, I knew this humble vegetable could cradle something truly comforting. Tonight, that memory finds its purpose in a dish that feels like a warm embrace after a long, thoughtful day. It’s a simple, slow-simmered chicken Alfredo baked right into the squash, turning a weeknight meal into a quiet moment of nourishment.
Ingredients
– 1 large spaghetti squash (about 3 lbs)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, and scoop out the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the squash halves cut-side down on a parchment-lined baking sheet.
5. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is easily pierced with a fork and pulls apart into strands.
6. While the squash roasts, pat the 1 lb of chicken cubes dry with a paper towel to ensure a golden sear.
7. In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter.
8. Add the chicken cubes to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
9. Stir in 2 cloves of minced garlic and cook for 1 minute, just until fragrant to avoid bitterness.
10. Reduce the heat to low and pour in 1 cup of heavy cream, stirring gently to combine.
11. Sprinkle in 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of ground nutmeg, stirring continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.
12. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
13. Use a fork to scrape the squash flesh into strands, creating a nest in each half.
14. Divide the chicken Alfredo mixture evenly between the two squash halves, spooning it over the strands.
15. Return the filled squash halves to the oven and bake for an additional 10 minutes at 400°F, until the top is lightly bubbly.
Just out of the oven, the squash strands are tender yet retain a slight bite, mingling with the creamy, nutmeg-kissed Alfredo and juicy chicken. For a cozy twist, try serving each half directly in its shell, perhaps with a sprinkle of fresh parsley or a side of garlic bread to soak up every last bit of sauce.
Mediterranean Chicken and Spaghetti Squash Bowl
Sometimes, the simplest meals emerge from quiet afternoons in the kitchen, when the golden light streams through the window and the gentle sizzle from the stove feels like a meditation. This Mediterranean chicken and spaghetti squash bowl is one of those dishes, a comforting embrace of warm flavors and soft textures that feels both nourishing and deeply satisfying.
Ingredients
– 1 medium spaghetti squash
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breast
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp salt
– 1/2 cup cherry tomatoes, halved
– 1/4 cup kalamata olives, pitted
– 2 tbsp crumbled feta cheese
– 1 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and rub it evenly over the surface.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35–40 minutes, until the flesh is tender and easily shreds with a fork.
7. While the squash roasts, pat the chicken breast completely dry with paper towels to ensure a good sear.
8. Season both sides of the chicken evenly with the dried oregano, garlic powder, black pepper, and salt.
9. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
10. Place the seasoned chicken in the hot skillet and cook for 6–7 minutes without moving it to develop a golden-brown crust.
11. Flip the chicken and cook for another 6–7 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
12. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
13. Once the squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands into a large bowl.
14. Slice the rested chicken into thin, bite-sized pieces against the grain for maximum tenderness.
15. Gently fold the chicken pieces, halved cherry tomatoes, and pitted kalamata olives into the spaghetti squash strands.
16. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top just before serving. Only now does the meal truly come together, with the warm, tender squash strands cradling the savory chicken and briny olives. The feta adds a creamy saltiness that melts slightly into the dish, while the fresh parsley offers a bright, clean finish—perfect for serving straight from the bowl with a piece of crusty bread to soak up every last bit of flavor.
Cheesy Chicken and Spaghetti Squash Bake
Now, as the afternoon light fades across the kitchen counter, I find myself drawn to simple comforts, the kind that fill the house with warmth and require little more than patience and a gentle hand. This cheesy chicken and spaghetti squash bake is exactly that—a humble, nourishing dish that feels like a quiet embrace after a long day.
Ingredients
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, rubbing it evenly over the surface.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35–40 minutes, until the flesh is tender and easily shreds with a fork.
7. While the squash roasts, season the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
8. Heat a skillet over medium-high heat and cook the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
9. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juiciness.
10. Shred the chicken using two forks, pulling the meat apart into bite-sized pieces.
11. Once the squash is roasted, use a fork to scrape the flesh into long, spaghetti-like strands into a large mixing bowl.
12. Gently fold the shredded chicken, 1 cup marinara sauce, and 2 tablespoons chopped fresh basil into the squash strands until well combined.
13. Spread the mixture evenly into a 9×13-inch baking dish.
14. Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top.
15. Bake at 400°F for 15–20 minutes, until the cheese is melted and bubbly with lightly browned edges.
16. Remove the bake from the oven and let it sit for 5 minutes before serving to allow the flavors to settle.
Kindly, this bake emerges with a delightful contrast—tender, slightly sweet squash strands cradling savory chicken, all blanketed by a golden, stretchy cheese crust. For a cozy twist, try serving it alongside a simple arugula salad dressed in lemon vinaigrette, or spoon it into hollowed-out bread bowls for a handheld feast that comforts to the very last bite.
Thai Peanut Chicken with Spaghetti Squash
Holding this warm bowl of Thai peanut chicken, I’m reminded how some meals feel like quiet conversations with ourselves, where each ingredient tells a story of comfort and gentle nourishment. This version with spaghetti squash feels particularly grounding today, as autumn light filters through my kitchen window, inviting slow appreciation for textures that both satisfy and soothe. There’s something deeply comforting about how the creamy peanut sauce clings to tender chicken strands and delicate squash ribbons, creating a meal that feels like a gentle embrace.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated fresh ginger
– 1 garlic clove, minced
– 1/4 teaspoon red pepper flakes
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon chopped roasted peanuts
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade path.
3. Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of squash with 1 tablespoon olive oil, ensuring complete coverage.
5. Place squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until flesh yields easily when pressed with a fork.
6. While squash roasts, pat chicken breasts completely dry with paper towels to ensure proper browning.
7. Season chicken evenly on both sides with 1/4 teaspoon salt.
8. Heat a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F on an instant-read thermometer.
9. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
10. In a medium bowl, whisk together 1/2 cup peanut butter, 1/4 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes until smooth.
11. Use a fork to scrape the roasted spaghetti squash flesh into strands, working from edge to center in long strokes.
12. Shred the rested chicken into bite-sized pieces using two forks.
13. Combine shredded chicken, squash strands, and peanut sauce in the skillet, gently tossing over low heat until evenly coated and warmed through.
14. Garnish with 2 tablespoons chopped cilantro and 1 tablespoon chopped peanuts before serving.
Soft strands of spaghetti squash provide a delicate canvas for the rich peanut sauce, while tender chicken adds satisfying substance to each forkful. The gentle heat from red pepper flakes lingers pleasantly alongside bright notes of lime and fresh cilantro. Consider serving this in shallow bowls with extra chopped peanuts sprinkled around the edges for contrasting crunch, or pack it cold for a next-day lunch where the flavors have deepened overnight.
Pesto Chicken Stuffed Spaghetti Squash
Vaguely remembering last autumn’s farmer’s market finds, I find myself drawn back to the simple comfort of roasted vegetables and herbs, the way they fill the kitchen with a warmth that settles deep in the bones. This particular combination feels like a quiet conversation between earthy squash and bright, fragrant pesto, a gentle meal for a reflective evening.
Ingredients
– 1 large spaghetti squash
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound boneless, skinless chicken breasts
– 1/2 cup basil pesto
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from the center of each squash half with a spoon.
4. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, rubbing it evenly over the surface.
5. Season the inside of each squash half evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Place the squash halves cut-side down on a parchment-lined baking sheet.
7. Roast the squash in the preheated 400°F oven for 35-40 minutes, or until the flesh is easily pierced with a fork. A pro tip: roasting cut-side down helps the squash steam in its own moisture, resulting in more tender strands.
8. While the squash roasts, pat the 1 pound of chicken breasts completely dry with paper towels.
9. Season both sides of the chicken breasts lightly with a pinch of salt and pepper.
10. Cook the chicken in a skillet over medium heat for 6-7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
11. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
12. Use two forks to shred the rested chicken into bite-sized pieces.
13. In a medium bowl, combine the shredded chicken with 1/2 cup of basil pesto, stirring until the chicken is evenly coated.
14. Once the squash is roasted, remove it from the oven and carefully flip the halves over so the cut sides face up.
15. Use a fork to scrape and fluff the flesh of the squash, creating spaghetti-like strands, but leave them in the shell. A helpful tip: fluff the strands while the squash is still hot for the best texture.
16. Evenly divide the pesto chicken mixture between the two squash halves, mounding it on top of the spaghetti strands.
17. Sprinkle 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the chicken mixture in both squash halves. A final tip: for extra browning, place the squash under the broiler for the last 1-2 minutes of baking.
18. Return the stuffed squash to the 400°F oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
19. Carefully remove the baking sheet from the oven. Let the stuffed squash rest for 5 minutes before serving. Lightly caramelized cheese gives way to tender, herb-kissed chicken and sweet, noodle-like squash beneath. Leftovers reheat beautifully for lunch the next day, the flavors seeming to deepen overnight.
BBQ Chicken and Spaghetti Squash Skillet
Folding into the quiet of my kitchen this afternoon, I find myself drawn to simple comforts that fill both the room and the heart. This BBQ chicken and spaghetti squash skillet feels like one of those gentle meals that settles everything right where it should be.
Ingredients
– 1 medium spaghetti squash
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup BBQ sauce
– 1/2 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil.
5. Place squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast squash in the preheated oven for 35-40 minutes until flesh is easily pierced with a fork.
7. While squash roasts, cut chicken breasts into 1-inch cubes.
8. Season chicken evenly with salt and black pepper.
9. Heat remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
10. Add chicken to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides.
11. Reduce heat to low and stir in BBQ sauce until chicken is fully coated.
12. Remove skillet from heat and set aside.
13. When squash is finished roasting, use a fork to scrape the flesh into spaghetti-like strands.
14. Add spaghetti squash strands to the skillet with the BBQ chicken, gently tossing to combine.
15. Sprinkle shredded cheddar cheese evenly over the entire skillet mixture.
16. Transfer skillet to the oven and bake at 400°F for 8-10 minutes until cheese is melted and bubbly.
17. Remove skillet from oven and let rest for 3 minutes before serving.
18. Garnish with chopped fresh parsley.
And what emerges is this wonderful contrast of tender squash strands against the smoky-sweet chicken, the melted cheese binding everything together in the most comforting way. I love serving it straight from the skillet at the table, where everyone can see the steam rising and dig right in.
Chicken Fajita Spaghetti Squash Boats
Beneath the quiet hum of the kitchen, there’s a gentle comfort in transforming simple ingredients into something that feels both nourishing and new. This recipe, with its warm spices and tender textures, is a quiet invitation to slow down and savor the process. It’s the kind of meal that fills the house with a fragrant, welcoming aroma long before it ever reaches the table.
Ingredients
– 1 large spaghetti squash
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 medium yellow onion
– 1 large bell pepper
– 1/2 cup shredded Monterey Jack cheese
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out and discard the seeds and stringy pulp from each squash half.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is easily pierced with a fork.
7. While the squash roasts, slice the chicken breasts into 1/2-inch thick strips.
8. In a medium bowl, toss the chicken strips with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
9. Heat a large skillet over medium-high heat and add the seasoned chicken.
10. Cook the chicken for 5–7 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center.
11. Transfer the cooked chicken to a clean plate and set aside.
12. Thinly slice the yellow onion and bell pepper.
13. In the same skillet, sauté the sliced onion and bell pepper over medium heat for 6–8 minutes, until they are softened and lightly caramelized.
14. Return the cooked chicken to the skillet and stir to combine with the vegetables.
15. Once the squash is roasted, use a fork to scrape the flesh into strands, creating a “boat” shape by leaving about a 1/2-inch border around the edges.
16. Divide the chicken and vegetable mixture evenly between the two squash halves.
17. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over the top of each filled squash half.
18. Return the filled squash boats to the oven and bake for 5–7 minutes, just until the cheese is fully melted and bubbly.
19. Remove the squash boats from the oven and let them rest for 2–3 minutes before serving.
20. Garnish each boat with 1 tablespoon of chopped fresh cilantro.
Here, the tender spaghetti squash strands mingle with the savory, spiced chicken and sweet peppers, creating a dish that feels both light and deeply satisfying. The melted cheese adds a creamy richness that ties everything together beautifully. For a lovely presentation, serve each boat directly on a warm plate, perhaps with a simple side of sliced avocado or a dollop of cool Greek yogurt to complement the warmth of the spices.
Spaghetti Squash with Chicken and Mushroom Cream Sauce
Years of autumn evenings have taught me that some meals arrive not with fanfare, but with quiet comfort, settling into the kitchen like a familiar friend. This dish came together on one such evening, when the crisp air outside seemed to call for something warm and nourishing, yet gently satisfying. It’s the kind of meal that fills the house with earthy, savory aromas, promising a simple, wholesome dinner that feels like a soft exhale at the end of a long day.
Ingredients
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is tender and easily shreds with a fork.
6. While the squash roasts, heat a large skillet over medium-high heat and add the cubed chicken.
7. Cook the chicken for 5–7 minutes, stirring occasionally, until it is browned and cooked through, then transfer it to a plate.
8. In the same skillet, add the sliced mushrooms and cook for 6–8 minutes, until they have released their liquid and turned golden brown.
9. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant.
10. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine.
11. Bring the sauce to a gentle simmer and let it cook for 3–4 minutes, until it slightly thickens.
12. Stir in 1/4 cup of grated Parmesan cheese and 1 tablespoon of fresh thyme leaves until the cheese melts and the sauce is smooth.
13. Return the cooked chicken to the skillet and stir to coat it in the sauce.
14. Remove the roasted spaghetti squash from the oven and use a fork to scrape the flesh into strands.
15. Divide the spaghetti squash strands among plates and top with the chicken and mushroom cream sauce.
Just before serving, the tender strands of squash cradle the creamy sauce, each bite offering a subtle sweetness that balances the rich, earthy mushrooms and savory chicken. For a cozy twist, try serving it in the roasted squash shells, which makes for a rustic, beautiful presentation that feels both humble and special.
Greek Yogurt Chicken and Spaghetti Squash Casserole
Sometimes the simplest meals become the most comforting, the ones that fill the kitchen with a gentle warmth and require little more than patience as they transform in the oven, a quiet promise of a wholesome dinner to come.
Ingredients
– 1 large spaghetti squash
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup plain Greek yogurt
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, stabilizing the squash on a cutting board.
3. Scoop out all the seeds and stringy pulp from the center of each squash half with a spoon.
4. Brush the cut sides of the squash with the 1 tablespoon of olive oil and season them with 1/4 teaspoon of the salt.
5. Place the squash halves cut-side down on a parchment-lined baking sheet.
6. Roast the squash in the preheated 400°F oven for 35-40 minutes, until the flesh is easily pierced with a fork.
7. While the squash roasts, pat the 1.5 pounds of chicken breasts completely dry with paper towels.
8. Season both sides of the chicken breasts evenly with the remaining 1/4 teaspoon of salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.
9. Heat a large oven-safe skillet over medium-high heat and cook the seasoned chicken breasts for 5-6 minutes per side, until golden brown.
10. Transfer the entire skillet to the oven and bake the chicken at 400°F for 15-18 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
11. Remove both the squash and chicken from the oven and let the chicken rest for 5 minutes on a cutting board.
12. Use a fork to scrape the roasted squash flesh into spaghetti-like strands into a large mixing bowl.
13. Shred the rested chicken using two forks or your hands, pulling it apart into bite-sized pieces.
14. Add the shredded chicken, 1 cup of Greek yogurt, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh parsley to the bowl with the squash strands.
15. Gently fold everything together until the yogurt and cheese create a creamy, uniform coating.
16. Transfer the entire mixture to a 9×13 inch baking dish, spreading it into an even layer.
17. Bake the assembled casserole at 375°F for 20-25 minutes, until the top is lightly golden and the edges are bubbly.
Dinner emerges from the oven with a wonderfully creamy texture that clings to each tender strand of squash, while the shredded chicken stays remarkably juicy within the tangy yogurt sauce. The subtle sharpness of the Parmesan makes each bite interesting, and you might find it especially satisfying served in shallow bowls with a simple green salad on the side, the cool crispness providing a lovely contrast to the warm, comforting casserole.
One-Pan Chicken and Spaghetti Squash Stir-Fry
Years of rushing through dinners taught me that some of the most comforting meals emerge from the simplest preparations, like this quiet evening stir-fry that comes together with minimal fuss and maximum warmth. You’ll find it’s a gentle, hands-on process that fills the kitchen with the earthy scent of roasting squash and sizzling garlic, a small ritual that slows the pace of the day. It’s the kind of dish that feels both nourishing and deeply personal, a reminder that good food doesn’t need to be complicated to feel special.
Ingredients
– 1 medium spaghetti squash (about 3 lbs)
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breast
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic
– 1/2 cup low-sodium chicken broth
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle the cut sides of the squash with 1/2 tablespoon of olive oil and rub it evenly over the surface.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35-40 minutes, until the flesh is easily pierced with a fork.
7. While the squash roasts, cut the chicken breast into 1-inch cubes.
8. Season the chicken cubes evenly with kosher salt and black pepper.
9. Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat.
10. Add the chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides.
11. Mince the garlic cloves while the chicken cooks.
12. Push the cooked chicken to one side of the skillet.
13. Add the minced garlic to the empty side of the skillet and cook for 30 seconds until fragrant.
14. Pour the chicken broth and soy sauce into the skillet, scraping up any browned bits from the bottom.
15. Reduce the heat to medium and simmer the sauce for 2-3 minutes until slightly reduced.
16. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
17. Use a fork to scrape the squash flesh into strands, creating the “spaghetti.”
18. Add the spaghetti squash strands to the skillet with the chicken and sauce.
19. Drizzle the sesame oil over the mixture and toss everything together until well combined.
20. Stir in the chopped fresh parsley and cook for 1 more minute to warm through.
Each strand of squash soaks up the savory sauce while maintaining its delicate texture, creating a dish that’s both light and satisfying. The chicken stays wonderfully tender against the slight crunch of the squash, with the sesame oil adding a subtle nutty finish that lingers. For a beautiful presentation, serve it in the hollowed squash shells, or top with extra parsley and a sprinkle of red pepper flakes for those who enjoy a gentle heat.
Balsamic Glazed Chicken with Spaghetti Squash
Wandering through the kitchen this afternoon, I found myself craving something that felt both nourishing and comforting, a meal that would fill the house with warmth without weighing heavy on the spirit. The simple act of roasting vegetables and glazing chicken became a quiet meditation, each step a gentle rhythm in an otherwise hurried day. There’s something deeply satisfying about transforming humble ingredients into a dish that feels like a soft embrace.
Ingredients
– 1 medium spaghetti squash
– 1.5 lbs boneless, skinless chicken breasts
– 3 tbsp olive oil
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife, and scoop out the seeds with a spoon.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with 1/4 teaspoon of salt.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is easily pierced with a fork.
6. While the squash roasts, pat the chicken breasts dry with paper towels to ensure even browning.
7. Season both sides of the chicken with the remaining salt, black pepper, and dried oregano.
8. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
9. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
10. Remove the chicken from the skillet and let it rest on a cutting board.
11. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
12. Pour in the balsamic vinegar and honey, stirring constantly to combine.
13. Simmer the glaze for 4-5 minutes, until it thickens enough to coat the back of a spoon.
14. Return the chicken to the skillet, turning to coat each piece evenly with the glaze.
15. Use a fork to scrape the roasted spaghetti squash into strands, dividing it between plates.
16. Slice the glazed chicken against the grain and arrange it over the squash.
17. Drizzle any remaining glaze from the skillet over the chicken and squash.
18. Garnish with freshly chopped parsley before serving.
Caramelized and glossy, the balsamic glaze clings to the tender chicken, while the spaghetti squash offers a delicate, slightly sweet counterpoint to the tangy sauce. I love serving this with a simple arugula salad tucked beside it, the peppery greens catching stray drips of glaze. Leftovers, if there are any, taste even better the next day when the flavors have melded into something quietly profound.
Spaghetti Squash Chicken Enchilada Bake
Beneath the quiet hum of the kitchen, there’s something deeply comforting about transforming humble ingredients into a meal that feels like a warm embrace. This dish weaves together the subtle sweetness of roasted squash with the vibrant spices of enchilada filling, creating layers of flavor that unfold slowly with each bite. It’s the kind of meal that invites you to pause, to savor the moment as much as the food itself.
Ingredients
– 1 large spaghetti squash
– 2 cups shredded cooked chicken
– 1 ½ cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– ½ cup diced yellow onion
– 2 tbsp olive oil
– 1 tsp ground cumin
– ½ tsp chili powder
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for clean cuts.
3. Scoop out all seeds and stringy pulp from each squash half with a spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, rubbing it evenly across the surface.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 35–40 minutes, until the flesh is easily pierced with a fork.
7. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
8. Sauté the diced yellow onion for 4–5 minutes, until translucent and fragrant.
9. Add the shredded chicken, ground cumin, and chili powder to the skillet, stirring to coat evenly and warm through, about 3 minutes.
10. Remove the skillet from heat and stir in ½ cup of the enchilada sauce.
11. Once the squash is roasted, let it cool for 5 minutes until safe to handle.
12. Use a fork to scrape the squash flesh into spaghetti-like strands, working from edge to center to maximize yield.
13. Spread half of the squash strands evenly in the bottom of a 9×13-inch baking dish.
14. Top with the entire chicken mixture, spreading it into an even layer.
15. Pour the remaining 1 cup of enchilada sauce over the chicken layer.
16. Spread the remaining squash strands over the sauce.
17. Sprinkle the shredded Monterey Jack cheese evenly across the top.
18. Bake at 375°F for 20–25 minutes, until the cheese is fully melted and lightly bubbly at the edges.
19. Remove the bake from the oven and let it rest for 5 minutes to set the layers.
20. Garnish with chopped fresh cilantro just before serving. Consider letting the bake sit for 10 minutes after baking; this allows the flavors to meld and makes slicing cleaner. Creating distinct layers—squash, filling, sauce, squash, cheese—ensures every bite has balanced texture and flavor. For extra richness, lightly toast the squash strands in the baking dish for 5 minutes before adding the chicken layer, which enhances their nutty undertones.
Creating this bake yields a wonderful contrast between the tender, slightly crisp squash strands and the creamy, spiced chicken filling. The enchilada sauce seeps into every layer, offering a gentle heat that complements the mild cheese. Consider serving it alongside a simple avocado salad or scooping it into crisp lettuce cups for a fresh, low-carb twist.
Teriyaki Chicken and Spaghetti Squash Stir-Fry
Gently, as autumn settles in, I find myself craving meals that feel both nourishing and comforting, the kind that fill the kitchen with warmth and require little more than simple, wholesome ingredients. This teriyaki chicken and spaghetti squash stir-fry is exactly that—a quiet, satisfying dish that comes together with minimal fuss, perfect for a reflective evening.
Ingredients
– 1 medium spaghetti squash (about 3 lbs)
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tbsp olive oil
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp cornstarch
– 1/4 cup water
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 green onions, sliced
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and water in a small bowl until smooth to create the teriyaki sauce.
6. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
7. Add the cubed chicken breast to the hot skillet in a single layer, cooking for 5–7 minutes until the exterior is golden brown and the internal temperature reaches 165°F.
8. Transfer the cooked chicken to a clean plate and set aside.
9. Add the remaining 1 tablespoon of olive oil to the same skillet.
10. Sauté the sliced red bell pepper and broccoli florets for 4–5 minutes, until the vegetables are crisp-tender and bright in color.
11. Pour the prepared teriyaki sauce into the skillet with the vegetables, stirring constantly as it thickens and bubbles, about 1–2 minutes.
12. Return the cooked chicken to the skillet, tossing to coat everything evenly in the sauce.
13. Use a fork to scrape the roasted spaghetti squash into strands, discarding the skins.
14. Gently fold the spaghetti squash strands into the skillet mixture until well combined.
15. Garnish with sliced green onions before serving.
You’ll love the way the tender spaghetti squash soaks up the glossy, sweet-savory teriyaki sauce, while the chicken stays juicy and the vegetables add a satisfying crunch. For a cozy twist, try serving it in shallow bowls with a sprinkle of toasted sesame seeds or a side of steamed edamame—it’s a meal that feels both wholesome and quietly celebratory.
Spaghetti Squash with Chicken and Sun-Dried Tomato Sauce
Zestful autumn evenings call for meals that warm both kitchen and heart, where simple ingredients transform into something quietly extraordinary. This spaghetti squash creation feels like a gentle embrace after a crisp day, with roasted squash strands cradling tender chicken in a sun-dried tomato sauce that whispers of summer preserved. It’s the kind of meal that makes you pause, spoon mid-air, to appreciate how humble components can become so deeply satisfying.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes in oil
– 3 cloves garlic
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/4 cup fresh basil leaves
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for clean cuts.
3. Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Drizzle 1 tablespoon olive oil over the cut sides of squash and season generously with salt and pepper.
5. Place squash cut-side down on prepared baking sheet and roast for 35-40 minutes until flesh easily shreds with a fork.
6. While squash roasts, pat chicken breasts completely dry with paper towels to ensure proper browning.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
8. Season chicken breasts on both sides with salt, pepper, and dried oregano.
9. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
10. Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices before slicing.
11. Reduce skillet heat to medium and add minced garlic, cooking for 1 minute until fragrant but not browned.
12. Stir in sun-dried tomatoes with their oil, red pepper flakes, and heavy cream, scraping up any browned bits from the pan.
13. Simmer sauce for 3-4 minutes until slightly thickened, then stir in Parmesan until melted and smooth.
14. Use a fork to scrape roasted squash flesh into long, spaghetti-like strands into the skillet.
15. Thinly slice rested chicken against the grain and gently fold into the squash and sauce mixture.
16. Tear fresh basil leaves by hand and sprinkle over the finished dish just before serving.
Just pulled from the oven, the squash strands maintain a delightful al dente quality that contrasts beautifully with the creamy sauce clinging to each tender piece of chicken. Jewel-toned sun-dried tomatoes offer concentrated sweetness against the Parmesan’s salty depth, while fresh basil provides a bright finish that lifts every bite. Consider serving this in the hollowed squash shells for a rustic presentation, or alongside crusty bread to savor every last drop of the rich, herb-kissed sauce.
Cajun Chicken Stuffed Spaghetti Squash
Lately, I’ve found myself craving something that feels both comforting and a little adventurous, a dish that fills the kitchen with warmth and fills the belly with goodness. This Cajun chicken stuffed spaghetti squash does just that, marrying tender squash with boldly seasoned chicken in a way that feels like a quiet celebration.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup diced yellow onion
– 1/2 cup diced green bell pepper
– 2 cloves garlic, minced
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is easily pierced with a fork.
7. While the squash roasts, pat the chicken breasts dry with paper towels to ensure even browning.
8. Rub the chicken evenly with the Cajun seasoning, 1/4 teaspoon of salt, and black pepper.
9. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
10. Cook the seasoned chicken for 6–7 minutes per side, until the internal temperature reaches 165°F.
11. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before dicing it into bite-sized pieces.
12. In the same skillet, sauté the diced onion and green bell pepper over medium heat for 4–5 minutes, until softened.
13. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
14. Return the diced chicken to the skillet and stir to combine with the vegetables.
15. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands, leaving a 1/2-inch border to maintain the shell.
16. Mix the scraped squash strands into the chicken and vegetable mixture in the skillet.
17. Spoon the filling back into the squash shells, mounding it slightly.
18. Top each stuffed squash half evenly with the shredded Monterey Jack cheese.
19. Return the stuffed squash to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
20. Remove from the oven and let cool for 5 minutes before serving.
You’ll love the way the tender, slightly sweet squash strands mingle with the spicy, savory chicken, creating a textural harmony that’s both hearty and light. For a vibrant twist, try serving each half atop a bed of fresh arugula, letting the peppery greens contrast with the warm, cheesy filling.
Spaghetti Squash Chicken Carbonara
Unfolding this quiet evening, I find myself drawn to the kitchen, where the simple act of roasting squash feels like a gentle meditation, transforming humble ingredients into something comforting and complete.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breast
– 4 slices thick-cut bacon
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic
– 1/4 cup fresh parsley
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for clean cuts.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Place squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast squash for 35-40 minutes until flesh yields easily when pressed with a fork.
6. While squash roasts, dice chicken breast into 1-inch cubes and season with salt and pepper.
7. Cook bacon in a large skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels.
8. Reserve 2 tablespoons of bacon fat in the skillet, draining the rest.
9. Cook chicken cubes in the bacon fat for 6-8 minutes until internal temperature reaches 165°F.
10. Mince garlic cloves and chop parsley while chicken cooks.
11. Whisk eggs and Parmesan cheese together in a small bowl until fully combined.
12. Remove squash from oven and let cool for 5 minutes until safe to handle.
13. Use a fork to scrape squash flesh into long, spaghetti-like strands into a large bowl.
14. Crumble the cooked bacon into small pieces.
15. Add hot squash strands directly to the skillet with cooked chicken, tossing to combine.
16. Remove skillet from heat and immediately pour egg-cheese mixture over the squash and chicken, stirring constantly to create a creamy sauce that coats without scrambling.
17. Fold in crumbled bacon, minced garlic, and chopped parsley.
18. Season with additional black pepper and serve immediately. My favorite way to serve this is in shallow bowls, where the tender squash strands cradle the creamy sauce, each bite offering the satisfying saltiness of bacon against the subtle sweetness of roasted squash, creating a comforting harmony that feels both nourishing and indulgent.
Summary
Looking for versatile, healthy meals? This collection of 20 spaghetti squash recipes with chicken offers something for every taste and occasion—from quick weeknight dinners to impressive dishes for guests. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later.
