Tuscan Chicken and Spaghetti Squash

As the day winds down and the family gathers around the table, Tuscan Chicken And Spaghetti Squash emerges as a satisfying low-carb meal that feels indulgent yet light. The roasted strands of spaghetti squash mimic pasta perfectly, cradling a creamy sauce bursting with sun-dried tomatoes and tender spinach. This dish balances rich flavors with wholesome ingredients, making it a go-to for weeknight dinners.

I appreciate how versatile it is for busy schedules, since the squash roasts while you prepare the rest. Leftovers reheat beautifully, staying saucy and flavorful for lunches. Many love the Parmesan garnish that adds a nutty finish without overwhelming the fresh elements.

Why You’ll Love This Recipe

• Low-Carb Comfort: This dish swaps pasta for tender spaghetti squash, delivering cozy Italian flavors with fewer carbs for guilt-free enjoyment.
• Quick Prep Time: Ready in about an hour, it fits seamlessly into hectic evenings while the oven handles the squash effortlessly.
• Rich and Creamy: Sun-dried tomatoes and spinach in a velvety sauce elevate simple chicken into a restaurant-worthy meal.
• Family Favorite: The bright, garlicky notes appeal to all ages, and it’s easy to adapt for dietary needs like dairy-free.

Tuscan Chicken And Spaghetti Squash Ingredients

These ingredients come together to create a harmonious blend of earthy sweetness from the squash and savory creaminess in the sauce, evoking classic Tuscan countryside vibes. Opting for fresh produce and quality proteins ensures vibrant flavors that shine through every bite.

• Spaghetti squash: Provides a light, noodle-like base that’s naturally low in carbs and absorbs the sauce beautifully.
• Chicken breasts: Form the protein foundation, sliced thin for quick cooking and tender texture.
• Salt and black pepper: Essential seasonings that enhance the natural flavors without overpowering the dish.
• Garlic powder: Adds a subtle, aromatic depth to the chicken for easy seasoning.
• All-purpose flour: Helps create a light coating on the chicken for golden browning and sauce thickening.
• Butter: Contributes richness and a nutty base for sautéing the chicken.
• Olive oil: Used for roasting the squash and cooking, it brings a fruity note and prevents sticking.
• Sweet onion: Offers mild sweetness that balances the tangy sauce elements.
• Garlic: Infuses the sauce with bold, fragrant warmth right at the start.
• Chicken broth: Forms the savory liquid base, adding depth without heaviness.
• Dry white wine: Provides acidity to brighten the sauce, or use extra broth for a non-alcoholic option.
• Dijon mustard: Delivers a sharp tang that cuts through the creaminess.
• Tomato paste: Concentrates umami for a robust, Italian-inspired backbone.
• Sun-dried tomatoes: Bring chewy texture and intense, sweet-tart flavor to the creamy mix.
• Fresh spinach leaves: Wilts easily to add earthy greens and nutrition without sogginess.
• Heavy cream: Creates the luxurious, velvety sauce that ties everything together; coconut milk works for dairy-free.
• Grated Parmesan cheese: Optional garnish for a salty, cheesy finish that enhances the Tuscan theme.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Tuscan Chicken And Spaghetti Squash

Step 1: Prepare and Roast the Squash

Preheat your oven to 400°F and slice the spaghetti squash in half lengthwise, scooping out the seeds. Rub the cut sides with olive oil, season with salt and pepper, then place cut-side down on a baking sheet. Roast for about 45 minutes until fork-tender, then cool slightly and shred into strands with a fork for that perfect pasta-like texture.

Step 2: Season and Dredge the Chicken

While the squash roasts, slice the chicken breasts into thin cutlets and season both sides with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off excess to ensure even cooking. This step helps achieve a golden crust without sogginess.

Step 3: Cook the Chicken

In a large skillet, heat butter and the remaining olive oil over medium heat. Add the chicken cutlets and cook for 2-3 minutes per side until golden and fully cooked through, reaching 165°F internally. Remove to a plate and keep warm, leaving flavorful bits in the pan for the sauce.

Step 4: Sauté the Aromatics

Using the same skillet, add minced sweet onion and cook for 3-4 minutes until softened, then stir in minced garlic for 1-2 minutes until fragrant. If the pan seems dry, add a touch more oil. This builds a savory foundation for the creamy Tuscan sauce.

Step 5: Build and Simmer the Sauce

Pour in chicken broth, white wine (or extra broth), Dijon mustard, and tomato paste, whisking to combine before adding diced sun-dried tomatoes. Simmer for about 10 minutes to reduce and intensify flavors, creating a rich base. Stir in fresh spinach until wilted, then mix in heavy cream for creaminess.

Step 6: Combine and Serve

Return the chicken to the skillet, spooning sauce over to warm through gently. Plate the shredded spaghetti squash and top with the saucy Tuscan chicken. Garnish with Parmesan if desired for an extra layer of richness.

Pro Tips for Success

• Check Squash Doneness: Pierce with a fork after 40 minutes to avoid over-roasting, which can make strands mushy.
• Flour Dredge Lightly: Shake off excess to prevent a gummy coating on the chicken and ensure crisp edges.
• Simmer Sauce Gently: Keep heat medium-low when adding cream to avoid curdling and maintain silky texture.
• Use Fresh Spinach: Add it last so it wilts quickly without turning bitter or overcooked.
• Internal Temp Check: Always verify chicken hits 165°F for safe, juicy results every time.

How to Serve Tuscan Chicken And Spaghetti Squash

Garnishes

I like to sprinkle fresh grated Parmesan over the top for a nutty contrast, or add chopped basil for a pop of herbal brightness. A drizzle of balsamic glaze can enhance the sun-dried tomatoes’ sweetness without overpowering the creaminess.

Side Dishes

Pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or roasted asparagus spears for added crisp green notes. Garlic bread on the side works if you want a carb option for others.

Creative Ways to Present

Spoon the saucy chicken right into the roasted squash halves for an edible boat that looks elegant on the plate. Layer it in a shallow bowl with extra spinach leaves underneath for a vibrant, restaurant-style stack.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for up to 3-4 days. The sauce stays creamy, but give it a quick stir before serving to redistribute flavors.

Freezing

Portion the dish into freezer-safe bags, flattening them for easy storage, and freeze for up to 2 months. Thaw overnight in the fridge to preserve the squash’s texture without sogginess.

Reheating

Reheat in the microwave on medium power, covered, for 1-2 minutes until hot, adding a splash of broth if needed to loosen the sauce. For oven reheating, use a 350°F setting covered with foil for 10-15 minutes to keep everything tender and prevent drying.

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