Description

Tuscan Chicken and Spaghetti Squash is a vibrant, healthy dish that combines tender chicken in a creamy Tuscan sauce with roasted spaghetti squash. This recipe transforms a simple weeknight meal into a flavorful feast, perfect for impressing guests or enjoying a cozy night in. With its rich flavors and satisfying textures, this dish promises to be a new family favorite.

Ingredients

Scale

4 boneless skinless chicken breasts (about 1.5 lbs)
3 cloves fresh garlic, minced
1 medium spaghetti squash (about 3 lbs)
1 cup heavy cream
1 can (14.5 oz) diced tomatoes
2 tsp Italian seasoning
½ cup grated Parmesan cheese
Salt and pepper, to taste
2 tbsp olive oil

Instructions

Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick spray.
Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down in the baking dish. Roast for 30-40 minutes until tender.
While the squash cooks, season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for about 6 minutes per side until golden brown.
In the same skillet, add minced garlic and sauté until fragrant. Stir in diced tomatoes, Italian seasoning, and heavy cream; let it simmer.
Slice the cooked chicken and return it to the skillet along with grated Parmesan cheese; stir until well combined.
Once the squash is done roasting, flip it over and scrape out strands with a fork. Serve topped with Tuscan chicken and sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 530
Sugar: 7g
Sodium: 680mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 32g
Cholesterol: 120mg

Keywords: For added nutrition, toss in fresh spinach or sun-dried tomatoes before serving. Substitute chicken with turkey or tofu for different protein options. To store leftovers, keep in an airtight container in the fridge for up to three days.