Versatile and satisfying, spaghetti squash is the perfect low-carb canvas for delicious chicken dinners. Whether you’re craving quick weeknight meals, cozy comfort food, or healthy seasonal favorites, these 19 recipes will transform your kitchen routine. Get ready to discover creative, mouthwatering dishes that make this dynamic duo shine—your new go-to dinners await!
Creamy Garlic Chicken Spaghetti Squash
Lazy dinner nights just got a major upgrade. This creamy garlic chicken spaghetti squash bakes up tender and rich with minimal effort—perfect for when you want something satisfying without the carb coma. Your fork will thank you.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Drizzle 1 tablespoon olive oil over the cut sides of the squash.
5. Season the squash with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Place squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash at 400°F for 35-40 minutes until the flesh easily shreds with a fork.
8. While squash roasts, pat the chicken breasts completely dry with paper towels.
9. Season chicken on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
10. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
11. Sear chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F.
12. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
13. Reduce skillet heat to medium and add minced garlic to the same pan.
14. Sauté garlic for 1 minute until fragrant but not browned.
15. Pour heavy cream into the skillet and bring to a gentle simmer.
16. Whisk in grated Parmesan cheese until the sauce becomes smooth and thickened.
17. Stir in red pepper flakes.
18. Use two forks to shred the rested chicken into bite-sized pieces.
19. Add shredded chicken to the cream sauce, stirring to coat completely.
20. Remove roasted squash from oven and let cool for 5 minutes until safe to handle.
21. Use a fork to scrape the squash flesh into spaghetti-like strands.
22. Divide squash strands between four bowls.
23. Top each portion with the creamy garlic chicken mixture.
24. Garnish with chopped fresh parsley before serving.
The tender squash strands soak up the rich, garlicky cream sauce while maintaining a satisfying al dente bite. For an extra crunch, top with toasted breadcrumbs or serve alongside roasted broccoli to balance the creamy richness.
Buffalo Chicken Spaghetti Squash Casserole
Melt away those dinner dilemmas with this fiery twist on comfort food. We’re swapping pasta for spaghetti squash and loading it with zesty buffalo chicken. Get ready for a low-carb masterpiece that’ll have everyone begging for seconds.
Ingredients
– 1 large spaghetti squash
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup buffalo sauce
– 1/2 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled blue cheese
– 2 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of squash with 1 tablespoon olive oil and season with black pepper.
5. Place squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until flesh is easily pierced with a fork.
6. While squash roasts, pat chicken breasts dry with paper towels and season both sides with garlic powder and onion powder.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
8. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F on an instant-read thermometer.
9. Transfer cooked chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
10. Use a fork to scrape the roasted spaghetti squash flesh into strands, creating your “noodles.”
11. In a large mixing bowl, combine shredded chicken, spaghetti squash strands, buffalo sauce, and ranch dressing until evenly coated.
12. Transfer the mixture to a 9×13 inch baking dish and spread into an even layer.
13. Sprinkle shredded cheddar cheese evenly over the top, followed by crumbled blue cheese.
14. Bake at 375°F for 20-25 minutes until cheese is melted and bubbly with golden edges.
15. Let the casserole rest for 10 minutes before serving to allow flavors to meld and make cleaner slices. This resting tip prevents a soupy texture.
That first bite delivers tender squash strands soaked in spicy buffalo sauce, balanced by cool ranch and two types of melted cheese. Top with extra blue cheese crumbles for serious tang, or serve alongside celery sticks for that classic wing night vibe. The creamy, cheesy texture with just enough heat makes this perfect for game day or busy weeknights alike.
Lemon Herb Chicken Spaghetti Squash Bake
Ready to transform spaghetti squash into your new favorite comfort food? Roast it until tender, then toss with juicy lemon herb chicken and melty cheese. This low-carb bake delivers restaurant-quality flavors with minimal effort—perfect for busy weeknights.
Ingredients
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh lemon juice
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 35-40 minutes until the flesh is easily pierced with a fork.
7. While the squash roasts, pat the chicken breasts completely dry with paper towels.
8. Rub the chicken with the remaining 1 tablespoon of olive oil.
9. Season both sides of the chicken evenly with oregano, garlic powder, salt, and black pepper.
10. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
11. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
12. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
13. Use two forks to shred the chicken into bite-sized pieces.
14. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
15. Use a fork to scrape the squash flesh into spaghetti-like strands into a large mixing bowl.
16. Add the shredded chicken, lemon juice, mozzarella cheese, and parsley to the squash strands.
17. Mix all ingredients thoroughly until well combined.
18. Transfer the mixture back to the oven-safe skillet or a baking dish.
19. Sprinkle the Parmesan cheese evenly over the top of the mixture.
20. Bake at 400°F for 15-18 minutes until the cheese is golden and bubbly. For extra crispy edges, broil for the final 2 minutes. Fresh from the oven, this bake offers tender squash strands that hold their shape against the juicy, herb-infused chicken. The lemon brightens each cheesy bite without overwhelming the dish. Serve it straight from the skillet with a simple arugula salad for a complete meal that feels both wholesome and indulgent.
Thai Peanut Chicken Spaghetti Squash
Viral-worthy comfort food just got a healthy glow-up. This Thai peanut chicken spaghetti squash swaps heavy noodles for veggie strands while keeping all the creamy, spicy goodness. Get ready for a flavor explosion that’ll make your taste buds dance.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp grated ginger
– 1 garlic clove, minced
– 1/4 tsp red pepper flakes
– 1/4 cup chopped cilantro
– 2 tbsp chopped peanuts
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both halves with a spoon.
4. Brush the cut sides with 1 tablespoon olive oil and place cut-side down on a baking sheet.
5. Roast for 35-40 minutes until the flesh easily shreds with a fork.
6. While squash roasts, cut chicken breasts into 1-inch cubes.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Cook chicken cubes for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F.
9. Whisk together peanut butter, coconut milk, soy sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
10. Reduce skillet heat to low and pour peanut sauce over cooked chicken.
11. Stir constantly for 2 minutes until sauce thickens and coats all chicken pieces.
12. Remove squash from oven and let cool for 5 minutes until safe to handle.
13. Use a fork to scrape the squash flesh into long, spaghetti-like strands.
14. Divide squash strands evenly between four bowls.
15. Top each bowl with saucy chicken mixture.
16. Garnish with chopped cilantro and peanuts.
Remarkably creamy peanut sauce clings to tender chicken and crisp-tender squash strands. The texture contrast between silky sauce and al dente vegetable noodles keeps every bite interesting. Serve it family-style for maximum Instagram appeal, or pack individual portions for next-day lunches that taste even better.
Chicken Alfredo Spaghetti Squash Boats
Outsmart your cravings with this brilliant low-carb twist on a comfort classic. Transform humble spaghetti squash into cheesy, creamy vessels that deliver all the satisfaction without the guilt. Get ready to hack your favorite pasta night forever.
Ingredients
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 400°F.
2. Cut both spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of squash with 1 tablespoon olive oil.
5. Season squash cavities evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Place squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast squash at 400°F for 35-40 minutes until flesh is easily pierced with a fork.
8. While squash roasts, pat 1 pound chicken breasts completely dry with paper towels.
9. Season chicken breasts evenly with remaining salt and pepper.
10. Heat a large skillet over medium-high heat and add 2 tablespoons butter.
11. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F.
12. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing.
13. Reduce skillet heat to medium and add minced garlic to the same pan.
14. Sauté garlic for 1 minute until fragrant but not browned.
15. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
16. Whisk in 1 cup Parmesan cheese gradually until sauce is smooth and thickened.
17. Stir in 1/4 teaspoon nutmeg and sliced chicken until fully coated.
18. Remove roasted squash from oven and carefully flip halves cut-side up.
19. Use a fork to scrape and fluff the squash flesh into “spaghetti” strands.
20. Divide the chicken Alfredo mixture evenly among the four squash boats.
21. Return filled squash boats to the oven and bake at 400°F for 5-7 minutes until bubbly.
Make these boats your new weeknight hero with their creamy, cheesy interior contrasting against the tender squash strands. Marvel at how the nutmeg subtly enhances the rich Parmesan sauce while keeping each bite surprisingly light. Serve them straight from the baking sheet for maximum rustic appeal, or garnish with fresh parsley for a pop of color that elevates the entire presentation.
Pesto Chicken Spaghetti Squash Skillet
Forget boring chicken dinners—this pesto-packed skillet transforms spaghetti squash into a low-carb masterpiece that’s ready in under 45 minutes. Fresh basil, garlic, and Parmesan create a vibrant sauce that clings to every strand, making it a weeknight hero you’ll crave on repeat.
Ingredients
- 1 large spaghetti squash (about 3 lbs)
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh basil, chopped
Instructions
- Preheat oven to 400°F.
- Slice spaghetti squash in half lengthwise and scoop out seeds with a spoon.
- Drizzle cut sides with 1 tbsp olive oil and place face-down on a baking sheet.
- Roast for 25–30 minutes until flesh easily shreds with a fork.
- Let squash cool for 5 minutes, then use a fork to scrape strands into a bowl.
- Season chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat a large skillet over medium-high and cook chicken for 6–8 minutes until internal temperature reaches 165°F.
- Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- Fold in spaghetti squash strands, 1/2 cup pesto, and 1 cup halved cherry tomatoes.
- Cook for 3–4 minutes, tossing gently until everything is heated through.
- Remove from heat and stir in 1/4 cup Parmesan and 2 tbsp fresh basil.
Outrageously tender squash strands soak up the garlicky pesto, while juicy tomatoes burst with sweetness in every bite. Serve it straight from the skillet for a rustic presentation, or top with extra basil and a sprinkle of red pepper flakes for a spicy kick.
Barbecue Chicken Stuffed Spaghetti Squash
Oven-roasted spaghetti squash gets stuffed with saucy barbecue chicken for a low-carb dinner that delivers big flavor. This hearty meal comes together with minimal effort but maximum satisfaction. Perfect for busy weeknights when you want something comforting yet healthy.
Ingredients
- 1 large spaghetti squash (3-4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for clean cuts.
- Scoop out all seeds and stringy pulp from both squash halves with a spoon.
- Brush the cut sides of squash with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.
- Place squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until flesh is easily pierced with a fork.
- While squash roasts, season 1 pound chicken breasts with 1/2 teaspoon black pepper on both sides.
- Cook chicken in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
- Combine shredded chicken with 1/2 cup barbecue sauce in the same skillet, heating for 2 minutes until warmed through.
- Remove squash from oven and use a fork to scrape flesh into spaghetti-like strands, leaving a 1/2-inch border to maintain structure.
- Divide saucy chicken mixture evenly between both squash halves, packing it into the cavities.
- Sprinkle 1/2 cup shredded cheddar cheese evenly over both stuffed squash halves.
- Return to oven and bake for 8-10 minutes until cheese is completely melted and bubbly.
- Remove from oven and garnish with 2 tablespoons chopped fresh parsley before serving.
Perfectly tender squash strands contrast with the saucy, shredded chicken in every satisfying bite. The melted cheddar adds creamy richness that balances the tangy barbecue sauce. Try serving these stuffed halves directly on plates for an impressive presentation, or scoop everything into bowls for easier eating.
Chicken Enchilada Spaghetti Squash
Forget boring chicken dinners—this spaghetti squash hack transforms Taco Tuesday into a low-carb fiesta. Fresh flavors meet creamy textures in a dish that’s as fun to make as it is to devour.
Ingredients
– 1 large spaghetti squash
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 1/4 cup sour cream
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 400°F.
2. Slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon olive oil.
5. Place squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast for 35-40 minutes until the flesh easily shreds with a fork.
7. While squash roasts, season 1 pound chicken breasts evenly with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Cook chicken in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
9. Transfer cooked chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
10. Use a fork to scrape the roasted squash flesh into strands, creating “noodles” while keeping the squash shells intact.
11. Mix the shredded squash strands with shredded chicken and 1 cup red enchilada sauce in a bowl.
12. Spoon the chicken-squash mixture back into the squash shells.
13. Top each shell evenly with 1 cup shredded Monterey Jack cheese.
14. Bake at 400°F for 10-12 minutes until cheese is fully melted and bubbly.
15. Remove from oven and garnish with 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, and dollops of 1/4 cup sour cream.
16. Serve immediately with lime wedges for squeezing over top. Just baked to perfection, the tender squash strands soak up the zesty enchilada sauce while the melted cheese creates gooey pockets in every bite. Top with extra cilantro and a squeeze of lime for a fresh kick that cuts through the richness.
Caprese Chicken Spaghetti Squash
Forget boring chicken dinners—this Caprese Chicken Spaghetti Squash transforms your weeknight with vibrant, fresh flavors. Fresh mozzarella, juicy tomatoes, and fragrant basil turn simple ingredients into a showstopper.
Ingredients
– 1 large spaghetti squash – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 pound boneless, skinless chicken breasts – 1 cup cherry tomatoes – 8 ounces fresh mozzarella cheese – 1/4 cup fresh basil leaves – 2 tablespoons balsamic glaze
Instructions
1. Preheat your oven to 400°F. 2. Slice the spaghetti squash in half lengthwise using a sharp chef’s knife. 3. Scoop out all seeds and stringy pulp with a spoon. 4. Brush the cut sides with 1 tablespoon olive oil. 5. Season the squash halves with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 6. Place squash cut-side down on a baking sheet lined with parchment paper. 7. Roast for 35–40 minutes until the flesh easily shreds with a fork. 8. While squash roasts, pat chicken breasts dry with paper towels. 9. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. 10. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. 11. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. 12. Transfer chicken to a cutting board and let rest for 5 minutes before slicing. 13. Halve the cherry tomatoes while chicken rests. 14. Use a fork to scrape the roasted squash into spaghetti-like strands. 15. Divide squash strands between four bowls. 16. Top with sliced chicken, cherry tomatoes, and torn fresh mozzarella. 17. Tear fresh basil leaves over each bowl. 18. Drizzle with balsamic glaze just before serving. Unbelievably fresh and satisfying, the tender squash strands soak up the rich balsamic while the melted mozzarella creates creamy pockets. Serve it straight from the baking sheet for a family-style feast that’s as beautiful as it is delicious.
Chicken Parmesan Spaghetti Squash
Whip up this low-carb twist on a classic that’ll have everyone asking for seconds. We’re swapping pasta for spaghetti squash while keeping all that cheesy, saucy goodness you crave. Get ready to transform your weeknight dinner game in under an hour.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound chicken breasts
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
5. Place squash cut-side down on the prepared baking sheet and roast for 35 minutes until flesh is easily pierced with a fork.
6. While squash roasts, season chicken breasts with remaining salt, pepper, and Italian seasoning.
7. Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
8. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
9. Remove chicken from skillet and let rest for 5 minutes before slicing into 1/2-inch strips.
10. Use a fork to scrape the roasted squash flesh into spaghetti-like strands into a large bowl.
11. Mix shredded squash with marinara sauce until fully coated.
12. Transfer saucy squash mixture back to the squash shells or an oven-safe dish.
13. Arrange sliced chicken over the squash mixture in an even layer.
14. Top with mozzarella cheese followed by Parmesan cheese.
15. Broil for 3-4 minutes until cheese is bubbly and golden brown. Never walk away during broiling—it burns fast.
16. Let rest for 2 minutes before serving to allow cheese to set slightly. Now you’ve got crispy-edged cheese, tender chicken, and saucy squash strands that mimic pasta perfectly. Nestle individual squash boats right on dinner plates for a stunning presentation, or scoop everything into bowls for cozy comfort. The contrast between the melty cheese crust and the bright tomato sauce will have you forgetting this is actually healthy.
Teriyaki Chicken Spaghetti Squash Stir-Fry
Hate boring dinners? Hack your weeknight routine with this teriyaki chicken spaghetti squash stir-fry. Transform basic ingredients into a crave-worthy meal that’s ready in under 30 minutes.
Ingredients
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 red bell pepper
– 1 cup broccoli florets
– 3 cloves garlic
– 1/2 cup teriyaki sauce
– 1 tbsp sesame oil
– 2 green onions
– 1 tbsp sesame seeds
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp with a spoon.
4. Brush the cut sides with 1 tablespoon olive oil.
5. Place squash cut-side down on a baking sheet lined with parchment paper.
6. Roast for 25 minutes until flesh easily shreds with a fork.
7. While squash roasts, cut chicken breasts into 1-inch cubes.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
9. Add chicken cubes and cook for 6-8 minutes until internal temperature reaches 165°F.
10. Remove chicken from skillet and set aside.
11. Slice red bell pepper into thin strips.
12. Mince garlic cloves.
13. Add bell pepper and broccoli florets to the same skillet.
14. Sauté vegetables for 4-5 minutes until slightly softened but still crisp.
15. Add minced garlic and cook for 30 seconds until fragrant.
16. Return cooked chicken to the skillet.
17. Pour 1/2 cup teriyaki sauce over the chicken and vegetables.
18. Drizzle 1 tablespoon sesame oil into the mixture.
19. Stir everything together and cook for 2 minutes until heated through.
20. Use a fork to scrape the roasted spaghetti squash into strands.
21. Divide squash strands between four bowls.
22. Top each bowl with the teriyaki chicken mixture.
23. Thinly slice green onions.
24. Sprinkle sliced green onions and 1 tablespoon sesame seeds over each serving.
Load up your bowl with this sweet-savory stir-fry that clings perfectly to the tender squash strands. The crisp-tender vegetables provide satisfying crunch against the juicy chicken. For extra heat, drizzle with sriracha or serve with lime wedges to brighten the rich teriyaki flavor.
Chicken Fajita Spaghetti Squash
Craving Mexican flavors without the carb overload? Chicken fajita spaghetti squash delivers all the sizzle with none of the guilt. Transform this humble veggie into tender “noodles” loaded with seasoned chicken and colorful peppers.
Ingredients
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 red bell pepper
– 1 green bell pepper
– 1 yellow onion
– 2 cloves garlic
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro
– 1 lime
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both halves with a spoon.
4. Brush the cut sides with 1 tablespoon olive oil and place cut-side down on a baking sheet.
5. Roast for 35-40 minutes until the flesh easily shreds with a fork.
6. While squash roasts, slice chicken breasts into 1-inch strips.
7. Combine chili powder, cumin, paprika, salt, and black pepper in a small bowl.
8. Toss chicken strips with the spice mixture until evenly coated.
9. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
10. Add chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F.
11. Remove chicken from skillet and set aside.
12. Slice bell peppers and onion into thin strips while chicken rests.
13. Mince garlic cloves.
14. Add sliced peppers and onion to the same skillet and cook for 5-7 minutes until slightly softened.
15. Stir in minced garlic and cook for 1 minute until fragrant.
16. Return chicken to the skillet with vegetables.
17. Use a fork to scrape the roasted spaghetti squash into strands, creating “noodles.”
18. Add squash noodles to the skillet and toss everything together.
19. Cook for 2-3 minutes until heated through.
20. Chop fresh cilantro and juice the lime.
21. Sprinkle cilantro over the dish and squeeze lime juice evenly across the top.
The tender squash strands soak up the smoky fajita spices while maintaining a satisfying al dente bite. Serve it straight from the skillet for maximum drama, or top with avocado slices for extra creaminess that balances the zesty lime kick.
Honey Mustard Chicken Spaghetti Squash
Fam, get ready to ditch the carbs without sacrificing flavor. This honey mustard chicken spaghetti squash delivers restaurant-quality vibes in under an hour—perfect for busy weeknights when you want something satisfying but light. Trust me, your taste buds will thank you.
Ingredients
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 2 cloves garlic, minced
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife—be careful as the squash is firm.
3. Scoop out all seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of squash with 1 tablespoon olive oil and place cut-side down on baking sheet.
5. Roast squash for 35-40 minutes until flesh easily shreds with a fork—test by pressing the skin side.
6. While squash roasts, pat chicken breasts completely dry with paper towels to ensure proper browning.
7. Season chicken evenly on both sides with salt, black pepper, and paprika.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
9. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F on a meat thermometer.
10. Remove chicken from skillet and let rest on cutting board for 5 minutes to retain juices.
11. Reduce skillet heat to low and add minced garlic, cooking for 30 seconds until fragrant.
12. Whisk in Dijon mustard, honey, and 2 tablespoons water until sauce is smooth and slightly thickened.
13. Use two forks to shred the rested chicken into bite-sized pieces.
14. Return shredded chicken to skillet and toss thoroughly with honey mustard sauce.
15. Remove roasted squash from oven and let cool just until handleable with oven mitts.
16. Use a fork to scrape squash flesh into long, spaghetti-like strands into a large bowl.
17. Combine squash strands with saucy chicken mixture, tossing gently to coat evenly.
18. Stir in grated Parmesan cheese until distributed throughout the dish.
19. Garnish with chopped fresh parsley before serving immediately.
Zesty honey mustard clings to every tender chicken strand and squash noodle, creating the perfect sweet-savory balance. The Parmesan adds a salty crunch against the squash’s slight natural sweetness. Try stuffing the mixture back into the roasted squash shells for a stunning presentation that’ll wow dinner guests.
Conclusion
Whether you’re looking for healthy weeknight dinners or creative meal prep ideas, these 19 spaghetti squash recipes with chicken offer endless possibilities. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.
