Lemon Garlic Chicken Spaghetti Squash (Printable)

Tender chicken in bright lemon-garlic sauce atop roasted spaghetti squash. Gluten-free, protein-rich, and ready in 65 minutes.

# Components:

→ Spaghetti Squash

01 - 1 large spaghetti squash, approximately 3 pounds
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper

→ Lemon Garlic Chicken

05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped

→ Finishing

13 - ½ cup freshly grated Parmesan cheese
14 - Lemon wedges for serving
15 - Fresh parsley for garnish

# Directions:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on parchment-lined baking sheet.
02 - Roast for 40 to 45 minutes until flesh is tender and strands separate easily with a fork. Set aside to cool slightly.
03 - While squash roasts, season chicken pieces with salt, pepper, oregano, and half the lemon zest.
04 - Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
05 - Add minced garlic to skillet and cook for 1 minute until fragrant.
06 - Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
07 - Once squash is cool enough to handle, use a fork to scrape flesh into spaghetti-like strands.
08 - Divide squash strands among serving plates. Top each portion with lemon garlic chicken and pan sauce.
09 - Sprinkle with Parmesan and fresh parsley. Serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It delivers all the comfort of pasta night without the heaviness, leaving you satisfied but never sluggish.
  • The lemon and garlic create this bright, punchy flavor that makes even picky eaters go back for seconds.
  • You can prep the squash ahead and reheat it without losing texture, which saved me on countless busy weeknights.
  • It looks impressive enough for company but requires no fancy techniques or hard to find ingredients.
02 -
  • Don't skip placing the squash cut side down, the direct heat caramelizes the flesh and keeps it from getting watery.
  • If your chicken pieces are uneven sizes, the small ones will dry out before the large ones finish, so take an extra minute to cut them evenly.
  • Add the garlic after the chicken is cooked, not before, or it will scorch and turn bitter in the hot oil.
  • Let the squash cool for at least five minutes before scraping, or the strands will be too soft and clump together instead of separating cleanly.
03 -
  • Rub the cut sides of the squash with a little butter before roasting for extra richness and deeper caramelization.
  • If you want more sauce, double the lemon juice and garlic and add a tablespoon of butter at the end to create a silky pan sauce.
  • Use kitchen shears to snip the parsley right over the skillet, it's faster than chopping and you'll have one less cutting board to wash.
  • For a smoky twist, finish the chicken under the broiler for a minute or two after adding the lemon and garlic.
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