Tuscan Chicken and Spaghetti Squash
Why make this recipe
Tuscan Chicken and Spaghetti Squash is a delicious and healthy dish that brings together savory flavors and nutritious ingredients. This meal is perfect for those looking to enjoy a low-carb option without sacrificing taste. The creamy sauce complements the chicken and spaghetti squash beautifully, making it a satisfying dinner for family or friends. Plus, it’s relatively easy to prepare, which makes it great for busy weeknights!
How to make Tuscan Chicken and Spaghetti Squash
Ingredients :
- 2 chicken breasts
- 1 spaghetti squash
- 1 cup heavy cream
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Directions :
- Preheat the oven to 375°F (190°C) and cut the spaghetti squash in half lengthwise. Remove the seeds and place cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
- Meanwhile, season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and add the chicken. Cook until browned and cooked through, about 6-7 minutes on each side. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add the spinach and sun-dried tomatoes, cooking until wilted.
- Pour in the heavy cream and stir, allowing to simmer for a few minutes. Return the chicken to the skillet and coat with the sauce.
- Once the spaghetti squash is cooked, use a fork to shred it into strands. Serve the Tuscan chicken over the spaghetti squash.
How to serve Tuscan Chicken and Spaghetti Squash
Serve Tuscan Chicken and Spaghetti Squash warm. You can add a sprinkle of parmesan cheese on top for extra flavor. This dish goes well with a side salad or some garlic bread if you want a little more variety.
How to store Tuscan Chicken and Spaghetti Squash
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the Tuscan chicken and spaghetti squash for up to a month. Just make sure to let it cool completely before freezing.
Tips to make Tuscan Chicken and Spaghetti Squash
- For extra flavor, you can marinate the chicken in Italian dressing for a few hours before cooking.
- Feel free to adjust the amount of spinach and sun-dried tomatoes to your taste.
- If you don’t have heavy cream, you can replace it with a mixture of milk and cream cheese for similar creaminess.
Variation (if any)
You can also add other vegetables like bell peppers or mushrooms to the dish for added nutrition and flavor. For a lighter version, use low-fat cream or Greek yogurt instead of heavy cream.
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time. Just reheat it when you’re ready to serve.
Q: Is spaghetti squash hard to cook?
A: Not at all! Baking it until tender is simple, and it shreds easily into strands.
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work great too! Just adjust the cooking time as needed to ensure they are fully cooked.
Tuscan Chicken and Spaghetti Squash
Ingredients
Method
- Preheat the oven to 375°F (190°C) and cut the spaghetti squash in half lengthwise. Remove the seeds and place cut-side down on a baking sheet.
- Bake the spaghetti squash for 30-40 minutes until tender.
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and add the chicken. Cook until browned and cooked through, about 6-7 minutes on each side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add the spinach and sun-dried tomatoes, cooking until wilted.
- Pour in the heavy cream and stir, allowing to simmer for a few minutes.
- Return the chicken to the skillet and coat it with the sauce.
- Once the spaghetti squash is cooked, use a fork to shred it into strands.
- Serve the Tuscan chicken over the spaghetti squash.
Notes
