Description
A light and flavorful dish blending roasted spaghetti squash with garlicky shredded chicken, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 cooked chicken breasts, shredded
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the squash lengthwise and scoop out the seeds. Drizzle cut sides with 1 tablespoon olive oil. Season with salt, pepper, and half the Italian seasoning. Place cut-side down on a baking sheet and roast for 30–40 minutes until tender.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30–60 seconds until fragrant.
- Add the shredded chicken to the skillet and warm it through for 2–3 minutes. Season with salt, pepper, and the remaining Italian seasoning.
- Scrape the roasted squash into strands and combine with the garlic chicken in the skillet. Toss gently to combine and heat for another 1–2 minutes.
- Serve immediately, garnished with chopped parsley and grated Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: spaghetti squash, garlic chicken, low-carb meal, healthy dinner