Lemon Garlic Chicken Spaghetti Squash (Printable version)

Tender chicken with bright lemon and garlic flavors atop roasted spaghetti squash, finished with Parmesan for a light yet satisfying meal.

# What You Need:

→ 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 - Fresh parsley for garnish
15 - Lemon wedges for serving

# How to Make It:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a 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 a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 6 to 8 minutes until golden and cooked through.
05 - Add minced garlic to the 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 plates. Top each portion with lemon garlic chicken and pan sauce.
09 - Sprinkle with Parmesan cheese and fresh parsley. Serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It gives you all the comfort of pasta night without the heaviness, so you can go back for seconds without regret.
  • The lemon and garlic create a bright, punchy sauce that clings to every strand and makes plain chicken taste like something special.
  • Roasting the squash is almost hands off, which means you can prep the chicken while it bakes and have dinner ready in just over an hour.
  • It reheats beautifully for lunch the next day, and the flavors actually deepen overnight in the fridge.
02 -
  • Don't skip placing the squash cut side down on the baking sheet, because it steams itself and keeps the strands moist instead of drying out and getting stringy.
  • Add the garlic after the chicken is fully cooked, or it will burn in the high heat and turn the whole dish bitter, which happened to me once and I've never forgotten it.
  • Let the cooked squash cool for at least five minutes before you try to scrape it, or you'll burn your fingers and the strands will clump together in a hot mess.
03 -
  • Use a sharp chef's knife and a damp towel under your cutting board when halving the squash, because it can be tough and you don't want it rolling around while you're cutting.
  • Save any leftover lemon zest in a small jar in the freezer and toss it into soups, roasted vegetables, or morning yogurt for an instant lift of flavor.
  • If your chicken releases a lot of liquid in the pan, let it cook off completely before adding the garlic so you get a nice sear instead of steaming the meat.
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