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–+ servings
Tuscan Chicken and Spaghetti Squash

Creamy Tuscan Chicken and Spaghetti Squash Delight

Creamy Tuscan Chicken and Spaghetti Squash is a low-carb, gluten-free dish bursting with vibrant Italian flavor and satisfying textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Substitute with turkey or shrimp for variation.
For the Spaghetti Squash
  • 1 medium Spaghetti Squash Cook until tender for best results.
For the Cream Sauce
  • 1 cup Cream Replace with coconut cream for a dairy-free option.
  • 3 cloves Garlic Fresh cloves impart the best flavor.
  • 1 medium Onion Shallots offer a milder taste if desired.
For the Vegetables
  • 2 cups Fresh Spinach Swap with kale for a heartier option.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be used for a lighter taste.

Equipment

  • Microwave
  • skillet
  • Fork
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Pierce the spaghetti squash with a fork and cook in the microwave on high for 8-10 minutes until tender. Slice in half, scoop out seeds, and scrape flesh into strands.
  2. Heat a skillet over medium-high heat, add olive oil, season chicken with salt and pepper, and sauté for 6-8 minutes on each side until golden brown. Remove chicken and set aside.
  3. In the same skillet, reduce heat to medium, add more olive oil if needed, sauté chopped onions and minced garlic for 2-3 minutes. Stir in sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
  4. Return cooked chicken to the skillet, add cream and spaghetti squash, stirring to coat. Cook for an additional 2-3 minutes until the sauce is creamy.
  5. Plate the dish and drizzle with remaining sauce. Garnish with extra spinach or cracked pepper as desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure chicken is cooked to an internal temperature of 165°F for juiciness. Substitute veggies for variety and store leftovers in airtight containers for up to 3 days.

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