Lemon Garlic Chicken Spaghetti Squash (Printable View)

Tender lemon-garlic chicken atop roasted spaghetti squash strands, finished with Parmesan for a light yet satisfying meal.

# Ingredient List:

→ 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 - Extra lemon wedges for serving
15 - Fresh parsley for garnish

# How to Make:

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

# Expert Tips:

01 -
  • It feels indulgent and light at the same time, like you're treating yourself without any guilt.
  • The bright lemon and garlic make every bite taste fresh and alive, never heavy.
  • You can have dinner on the table in just over an hour, and most of that time the oven does the work.
  • It's naturally gluten free, so everyone at the table can enjoy it without swaps or substitutions.
02 -
  • Don't flip the squash cut side up while roasting or it will get watery instead of caramelized and sweet.
  • Let the chicken get a little golden before you stir it, because that color is pure flavor and you'll lose it if you move it around too much.
  • Add the garlic after the chicken is cooked or it will burn and turn bitter in the hot pan.
03 -
  • Use a sharp chef's knife and pierce the squash a few times with a fork before cutting to make it easier and safer to halve.
  • Save the pan sauce and toss it with the squash strands before plating so every bite is coated in that garlicky lemon goodness.
  • Taste the sauce before serving and add an extra squeeze of lemon or pinch of salt if it needs more brightness.
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