Lemon Garlic Chicken Spaghetti Squash (Print)

Tender lemon-garlic chicken paired with roasted spaghetti squash and fresh Parmesan. A vibrant, gluten-free main dish.

# Components:

→ 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

→ For Serving

13 - ½ cup freshly grated Parmesan cheese
14 - Extra lemon wedges, optional
15 - Fresh parsley for garnish

# Directions:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 40 to 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 seasoned chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
04 - Add minced garlic to skillet and cook for 1 minute until fragrant. Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
05 - Once cooled enough to handle, use a fork to scrape spaghetti squash 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 Advice:

01 -
  • It feels indulgent but leaves you energized instead of weighed down, perfect for nights when you want comfort without the heaviness.
  • The lemon and garlic create a bright, punchy sauce that clings to every strand of squash and makes each bite pop.
  • You can prep the squash ahead and just sear the chicken when hunger strikes, making weeknight cooking almost effortless.
  • It satisfies pasta cravings while sneaking in a full serving of vegetables, and no one at the table will complain.
02 -
  • Don't flip the squash cut-side up while roasting or the flesh will dry out—keeping it facedown traps steam and makes the strands tender and moist.
  • Add the garlic after the chicken is cooked, not before, or it will burn and turn bitter in the high heat.
  • Let the squash cool for at least 5 minutes before scraping, or the strands will be mushy and clump together instead of separating cleanly.
03 -
  • Pierce the whole squash with a knife a few times and microwave it for 3 minutes before cutting—it softens the skin just enough to make slicing safer and easier.
  • Use a spoon to scrape out the seeds and stringy bits thoroughly, because any left behind will tangle with the strands and ruin the texture.
  • Reserve a spoonful of the pan sauce before plating and drizzle it over each serving at the table for an extra hit of lemony, garlicky goodness that makes the dish shine.
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