Description
Tuscan Chicken and Spaghetti Squash
Tuscan Chicken and Spaghetti Squash is a rich, creamy, and comforting dish that serves as a healthier alternative to traditional pasta. With a delicious combination of parmesan cheese, fresh garlic, and sun-dried tomatoes, this low carb, gluten-free recipe is both hearty and flavorful. The spaghetti squash acts as a perfect vessel, soaking in all the delightful flavors, while maintaining a similar texture to pasta without all the carbs.
1 medium spaghetti squash
1 lb boneless chicken, cut into bite-size pieces
2 tbsp butter
4 garlic cloves, minced
1 shallot, minced
2 tbsp sun-dried tomatoes, julienned
1 cup heavy cream
⅓ cup Parmesan cheese, grated
3 oz baby spinach
Salt, pepper, Italian seasoning, fresh parsley (optional)
Directions:
1. Cook the spaghetti squash in the microwave until tender. Scrape out the strands.
2. Season chicken with salt, pepper, and Italian seasoning. Cook until done, remove from skillet.
3. Sauté garlic and shallot in butter, add sun-dried tomatoes.
4. Stir in heavy cream until bubbly. Mix in Parmesan, spinach, and chicken.
5. Combine with spaghetti squash and garnish.
Prep Time: 15 mins
Kcal: 511
Step-by-Step Guide
1. Prepare the Squash: Pierce the spaghetti squash all over with a fork. Microwave on high for 10-12 minutes, turning halfway, until tender. Let cool slightly, cut in half, remove seeds, and scrape out strands with a fork. Set aside.
2. Cook the Chicken: Pat chicken pieces dry. Season generously with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, cook chicken in 1 tbsp olive oil for 5-7 minutes until golden and cooked through. Transfer to a plate.
3. Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and shallot, sautéing for 1 minute until fragrant. Add sun-dried tomatoes and stir for 30 seconds.
4. Finish the Sauce: Pour in heavy cream, bring to a gentle simmer, and let thicken for 2-3 minutes. Reduce heat to low and stir in grated Parmesan until melted. Add baby spinach and cooked chicken, stirring until spinach wilts and chicken is reheated.
5. Combine and Serve: Add the scraped spaghetti squash strands to the skillet. Gently toss everything together until the squash is evenly coated with the creamy sauce. Heat through for 1-2 minutes.
Serving Suggestions
Serve this dish hot, garnished with extra Parmesan cheese and fresh chopped parsley. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. Crusty gluten-free bread is perfect for soaking up any extra sauce. For presentation, serve directly from the skillet or in a shallow pasta bowl.
How-to Summary
Microwave and shred spaghetti squash. Cook seasoned chicken until golden. Sauté garlic, shallot, and sun-dried tomatoes in butter. Create a creamy sauce with heavy cream and Parmesan. Wilt spinach and return chicken to the skillet. Combine everything with the squash strands, toss, and serve.
Frequently Asked Questions
Can I use regular pasta instead of spaghetti squash? Yes, but it will no longer be low-carb or gluten-free. Cook pasta al dente and add it directly to the sauce.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to refresh the sauce.
What can I substitute for heavy cream? For a lighter version, use half-and-half or full-fat coconut milk. The sauce will be slightly less thick but still delicious.
Is there a way to cook the squash without a microwave? Absolutely. Roast halved squash cut-side down on a baking sheet at 400°F for 35-45 minutes until tender.
Can I make this dish ahead of time? You can prep components ahead—cook the squash and chicken and store separately. Combine and reheat with the sauce when ready to serve for best texture.
Common Mistakes to Avoid
- Overcooking the Squash: This makes it mushy. It should be tender but still have a slight bite (“al dente”).
- Not Drying the Chicken: Pat chicken dry before seasoning for a better sear.
- Adding Cheese to Boiling Cream: Remove the skillet from heat or reduce to low before adding Parmesan to prevent a grainy, separated sauce.
- Crowding the Skillet: Cook chicken in batches if needed to ensure browning, not steaming.
- Forgetting to Season: Season each component—the squash, chicken, and sauce—for layered flavor.
Conclusion
Tuscan Chicken and Spaghetti Squash is the ultimate satisfying yet healthy comfort food. It masterfully combines creamy, garlicky flavors with tender chicken and the perfect low-carb “pasta” alternative. By following this detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal that is both indulgent and nutritious. It’s a versatile recipe sure to become a weeknight favorite.