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Tuscan Chicken and Spaghetti Squash Recipe

Tuscan Chicken and Spaghetti Squash Recipe for Healthy Comfort

This Tuscan Chicken and Spaghetti Squash Recipe is a healthy comfort dish that combines juicy chicken with a flavorful Tuscan sauce over low-carb spaghetti squash.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast Can substitute with turkey breast
For the Spaghetti Squash
  • 1 whole Spaghetti Squash Roast until tender
For the Tuscan Sauce
  • 2 tbsp Olive Oil Extra virgin for richer taste
  • 2 cloves Garlic Minced
  • 1/2 cup Sun-Dried Tomatoes
  • 1 tbsp Fresh Herbs Basil and oregano recommended
For the Topping
  • 1/4 cup Parmesan Cheese Substitute with nutritional yeast for vegan option

Equipment

  • Oven
  • skillet
  • baking sheet
  • Parchment paper
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30 to 40 minutes until tender.
  2. In a skillet, heat olive oil over medium-high heat. Season chicken breasts and cook for 6 to 8 minutes on each side until golden brown and cooked through.
  3. In the same skillet, sauté minced garlic for 1-2 minutes. Add sun-dried tomatoes and fresh herbs, cooking for an additional 2-3 minutes.
  4. Return the cooked chicken, sliced into strips, to the skillet. Add roasted spaghetti squash strands and gently toss everything together.
  5. Plate the Tuscan Chicken and Spaghetti Squash, sprinkle with Parmesan cheese or nutritional yeast, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 450mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage, and thaw overnight in the fridge before reheating.

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