Why You’ll Love This Recipe

Low carb, gluten-free, and keto-friendly
Creamy and cheesy without being heavy
Great use for spaghetti squash as a pasta alternative
Quick and easy to make in under 40 minutes
A full meal with protein and veggies in one dish

Ingredients

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

Spaghetti squash
Boneless skinless chicken, cut into bite-sized pieces
Garlic
Shallot
Sun-dried tomatoes
Spinach
Butter
Heavy cream
Parmesan cheese
Salt, pepper, and Italian seasoning

Directions

Carefully pierce spaghetti squash with a knife and microwave for 8–12 minutes until tender. Let cool, then halve, remove seeds, and scrape out strands.
Season chicken with salt, pepper, and Italian seasoning. In a skillet, heat 1 tablespoon butter over medium-high. Cook chicken until no longer pink (about 7 minutes). Set aside.
In the same skillet, add remaining butter, garlic, and shallot. Cook 1–2 minutes until softened.
Stir in sun-dried tomatoes and cook for 1 more minute.
Add heavy cream and bring to a simmer.
Turn off heat. Stir in Parmesan cheese and spinach until spinach wilts.
Return chicken to the skillet along with any juices, then add spaghetti squash strands. Stir to coat everything in the sauce.
Serve hot, garnished with fresh parsley if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35–40 minutes

Variations

Add mushrooms or zucchini for extra veggies
Use rotisserie chicken for a shortcut
Swap spinach with kale or arugula
Add crushed red pepper for heat
Use coconut cream instead of dairy for a dairy-free option

Storage/Reheating

Fridge: Store in an airtight container for up to 5 days.
Freezer: Not recommended due to the cream sauce and squash texture.
Reheat: Microwave in 1-minute intervals or warm on the stove over low heat.

FAQs

Is spaghetti squash a good low-carb substitute?

Yes, it’s very low in carbs and calories, making it a great pasta substitute.

Can I roast the spaghetti squash instead of microwaving?

Absolutely. Roast at 350°F for 45–60 minutes until tender.

Does spaghetti squash taste like pasta?

No, it has a mild, slightly sweet squash flavor and a stringy texture.

Can I use pre-cooked chicken?

Yes, just add it during the final step when mixing everything together.

Can I make this dish dairy-free?

Yes, substitute with coconut cream and a dairy-free cheese alternative.

How do I know when spaghetti squash is fully cooked?

It’s done when the skin gives slightly under pressure and strands easily pull away with a fork.

What’s the best way to store leftovers?

In an airtight container in the refrigerator for up to 5 days.

Can I freeze leftovers?

It’s not ideal since the cream sauce may separate and squash can become mushy.

Can I use fresh tomatoes instead of sun-dried?

Yes, but sun-dried adds a richer, more intense flavor.

What can I serve with this dish?

A fresh green salad or garlic roasted vegetables pair well.

Conclusion

Tuscan Chicken and Spaghetti Squash is a satisfying, flavorful dish that proves healthy eating doesn’t mean sacrificing taste. With its rich, creamy sauce and hearty ingredients, it’s sure to become a regular favorite in your low-carb meal rotation.

Tuscan Chicken and Spaghetti Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This Tuscan Chicken and Spaghetti Squash is a rich, creamy, and satisfying low-carb, gluten-free dish featuring tender chicken, sun-dried tomatoes, spinach, and a garlic-Parmesan sauce. A healthy and flavorful pasta alternative that’s quick to make and perfect for any weeknight dinner.

Instructions

Pierce spaghetti squash several times with a knife. Microwave for 8–12 minutes until tender. Let cool, cut in half, remove seeds, and scrape into strands.
Season chicken with salt, pepper, and Italian seasoning. In a skillet, heat 1 tbsp butter over medium-high and cook chicken for ~7 minutes until fully cooked. Remove and set aside.
In the same skillet, add remaining butter, garlic, and shallot. Sauté for 1–2 minutes until fragrant.
Stir in sun-dried tomatoes and cook for another minute.
Add heavy cream and bring to a light simmer.
Remove from heat and stir in Parmesan cheese and spinach until spinach wilts.
Return chicken to the pan, then add spaghetti squash. Toss gently to coat with the sauce.
Serve hot, garnished with fresh parsley if desired.