Introduction

This irresistible chicken spaghetti squash dish combines tender chicken with a rich garlic cream sauce and fresh vegetables for a satisfying, low-carb meal. It’s creamy, flavorful, and perfect for family dinners or entertaining guests.

This image shows a close-up of a creamy baked dish with several layers. The bottom layer has golden-yellow spaghetti squash strands that look soft and stringy. On top of this is a layer of melted white cheese mixed with dark green spinach leaves, adding a creamy texture and color contrast. Above the cheese and spinach, there are pieces of browned cooked chicken with a slightly crispy skin, sprinkled with herbs for color. Small bits of bright red sun-dried tomatoes are scattered on the top and mixed in, adding a pop of color. The dish is in a white round baking dish, placed on a white marbled surface, with a woman's hand holding a spoon lifting a scoop full of the layers, showing the stretchy melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small spaghetti squash
1 tbsp unsalted butter
2 tbsp vegetable oil, divided
2 small chicken breasts, boneless and skinless (room temperature)
4 garlic cloves, minced
1 tsp Italian seasoning
1/2 cup chicken broth
2 tsp kosher salt, divided
1 cup parmesan cheese, freshly grated
1 cup heavy cream
1 cup sun-dried tomatoes, drained
2 cups chopped fresh spinach

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and place them cut side down on the baking sheet. Bake for 30-40 minutes, or until the squash shreds easily with a fork. Let it cool slightly, then remove and discard the seeds. Use a fork to shred the flesh into strands and set aside.
Step 2: While the squash is baking, season both sides of the chicken breasts with 1/2 teaspoon kosher salt and a pinch of pepper. Heat a large pan over medium-high heat. Add butter and 1 tablespoon vegetable oil. Sear the chicken until golden brown on one side, then flip, reduce heat to low, cover, and cook until the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
Step 3: Increase the heat to medium, add the remaining tablespoon of vegetable oil to the same pan. Add minced garlic and cook for about 1 minute until fragrant. Pour in heavy cream and chicken broth. Sprinkle in Italian seasoning, the remaining kosher salt, and parmesan cheese. Stir and simmer until sauce is heated through and cheese is melted.
Step 4: Remove the pan from heat. Stir in chopped spinach and sun-dried tomatoes until the spinach wilts. Add the shredded spaghetti squash and toss to coat evenly in the creamy sauce. Adjust seasoning to taste.
Step 5: Slice the cooked chicken and either stir it into the squash mixture or arrange it on top. For a fun presentation, scoop the mixture back into the squash shells. Sprinkle with extra parmesan and fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

Use freshly grated parmesan for the creamiest, richest sauce.
Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor.
Substitute cooked shredded rotisserie chicken for a quicker meal.
For extra spice, add a pinch of red pepper flakes when cooking garlic.
Try baby kale or Swiss chard instead of spinach for a different green.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of cream or broth if the sauce has thickened.

How to Serve

The image shows two halves of roasted spaghetti squash on a white tray. Each half is filled with a bed of yellow, stringy spaghetti squash strands topped with creamy white sauce mixed with green spinach leaves. On top of this creamy layer sit slices of golden-brown grilled chicken breast, sprinkled with chopped green herbs and reddish-brown spices. Small pieces of sun-dried tomatoes add pops of deep red color scattered throughout the filling. The edges of the squash are a warm yellow with some light browning from roasting. The white tray is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash in advance?

Yes, you can bake and shred the spaghetti squash up to 2 days ahead and keep it refrigerated. This saves time when assembling the dish.

Is this recipe freezer-friendly?

It’s best fresh, but you can freeze the creamy squash and chicken mixture for up to 2 months. Thaw overnight in the fridge and reheat gently to prevent the cream sauce from separating.