Save My neighbor handed me a spaghetti squash over the fence one Saturday morning, insisting I'd love it even though I'd never cooked one before. I stood in my kitchen that afternoon, staring at this giant yellow vegetable, wondering how on earth it could replace pasta. But I had chicken thawed and garlic waiting, so I decided to trust her. The moment I scraped those golden strands out of the roasted squash, I understood why she'd been so enthusiastic.
I made this for my sister when she visited during her Whole30 experiment, and she nearly cried with relief at having something that tasted like comfort food. We sat on the back porch with our bowls, squeezing extra lemon over everything, and she told me it was the first meal in two weeks that didn't feel like a compromise. That's when I realized this dish had real power.
Ingredients
- Spaghetti squash (1 large, about 3 lbs): Choose one that feels heavy for its size and has a firm, matte skin without soft spots, and don't worry if it seems intimidating because it cuts easier than you think once you get the knife tip in.
- Olive oil (3 tbsp total): Use a fruity, good quality oil since it carries all the flavor in both the squash and the chicken, and don't skimp because it helps everything caramelize beautifully.
- Boneless skinless chicken breasts (1 lb): Cut them into bite sized pieces so they cook quickly and evenly, and if they're uneven in thickness, pound them gently first or just cut the thick parts smaller.
- Garlic (4 cloves, minced): Fresh garlic makes all the difference here, so skip the jarred stuff and mince it finely so it melts into the pan sauce.
- Lemon (1 whole): Zest it before you juice it, and use a microplane if you have one to avoid the bitter white pith.
- Dried oregano (½ tsp): It adds a subtle Mediterranean warmth that rounds out the brightness of the lemon.
- Fresh parsley (2 tbsp chopped, plus extra): The fresh green flavor wakes everything up at the end, and it looks gorgeous scattered on top.
- Parmesan cheese (½ cup freshly grated): Grate it yourself from a block because pre grated doesn't melt or taste the same, and it adds that nutty, salty finish the dish needs.
- Kosher salt and black pepper: Season in layers at each step so the flavor builds instead of trying to fix it all at the end.
Instructions
- Prep and roast the squash:
- Preheat your oven to 400°F and carefully halve the squash lengthwise, then scoop out the seeds with a spoon. Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut side down on a parchment lined baking sheet before sliding them into the oven for 40 to 45 minutes until the flesh is tender and pulls apart easily.
- Season the chicken:
- While the squash roasts, cut your chicken into bite sized pieces and toss them in a bowl with salt, pepper, oregano, and half the lemon zest. Let them sit for a few minutes so the seasoning really sticks.
- Cook the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Cook without moving it too much for 6 to 8 minutes, stirring occasionally, until it's golden on the edges and cooked through.
- Build the pan sauce:
- Add the minced garlic to the skillet and stir for about a minute until it smells incredible and just starts to turn golden. Stir in the remaining lemon zest, all the lemon juice, and the chopped parsley, letting everything bubble together for a minute or two before taking it off the heat.
- Shred and serve:
- Once the squash is cool enough to handle, use a fork to scrape the flesh into long strands that look just like spaghetti. Divide the squash among four plates, top each portion with the lemon garlic chicken and all that pan sauce, then finish with a generous sprinkle of Parmesan and extra parsley.
Save The first time I served this to my kids, my youngest looked suspicious until she tasted it, then asked if we could have squash pasta every week. My husband piled on extra Parmesan and declared it better than the heavy cream sauces we used to make. It became our weeknight reset meal, the one that makes everyone feel good.
Making It Your Own
I've made this with chicken thighs when I want something juicier, and with rotisserie chicken when I'm too tired to cook meat from scratch. A pinch of crushed red pepper flakes added with the garlic gives it a gentle kick that my husband loves. Sometimes I toss in a handful of baby spinach at the very end, letting it wilt into the sauce, and it feels like I'm sneaking in extra goodness without anyone noticing.
What to Serve Alongside
This dish is pretty complete on its own, but a simple arugula salad with lemon vinaigrette and shaved Parmesan makes it feel like a restaurant meal. Garlic bread is always welcome, even though it's already gluten free, because everyone loves something to soak up that lemony pan sauce. A crisp Sauvignon Blanc or sparkling water with lemon slices rounds out the brightness perfectly.
Storing and Reheating
I store the squash and chicken separately in airtight containers in the fridge for up to three days, because the squash can get a little watery if it sits with the sauce too long. Reheat the chicken gently in a skillet with a splash of water or broth to keep it moist, and warm the squash in the microwave or a hot pan. If you're making it ahead, roast the squash and prep the chicken earlier in the day, then cook the chicken fresh when you're ready to eat so it stays tender.
- Squeeze fresh lemon over leftovers to bring back the brightness.
- Add a drizzle of olive oil when reheating the squash to keep it from drying out.
- Top with extra Parmesan and parsley just before serving to make it feel freshly made.
Save This dish taught me that healthy food doesn't have to feel like a sacrifice, and that sometimes the simplest ingredients make the most memorable meals. I hope it becomes one of those recipes you turn to when you want something nourishing that actually excites you.
Saffron Brook Recipe Q&As
- → Can I prepare this dish ahead of time?
Yes, you can roast the spaghetti squash up to 2 days in advance and store it in the refrigerator. Prepare the lemon garlic chicken fresh on the day of serving for the best flavor and texture.
- → What can I substitute for spaghetti squash?
You can use zucchini noodles, regular pasta, or even cauliflower rice for a lower-carb option. Adjust cooking times accordingly based on your chosen substitute.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer, or when the pieces are opaque throughout and no longer pink inside.
- → Can I make this dairy-free?
Absolutely. Simply omit the Parmesan cheese or substitute it with a dairy-free alternative. The dish remains flavorful with the lemon, garlic, and fresh herbs.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the bright lemon and garlic flavors beautifully. Alternatively, try a light Pinot Grigio or a dry Albariño.
- → How do I prevent the spaghetti squash from being watery?
Ensure you roast the squash cut-side down on parchment paper to allow excess moisture to escape. After scraping into strands, let it cool slightly before serving to minimize residual moisture.