Ingredients
- 1 medium spaghetti squash
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 2 tablespoons sun-dried tomatoes, sliced
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 ounces fresh baby spinach
- Fresh parsley, chopped (optional)
Instructions
- Pierce spaghetti squash and microwave for 8–12 minutes until tender.
- Let cool slightly, then cut in half and remove seeds.
- Scrape out strands with a fork and set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon butter in a skillet and cook chicken until fully done, about 7 minutes.
- Remove chicken and set aside.
- In the same skillet, add remaining butter, garlic, and shallot; cook until fragrant.
- Add sun-dried tomatoes and cook briefly.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until wilted.
- Return chicken and add spaghetti squash strands.
- Toss everything together until well coated.
- Serve warm and garnish with parsley if desired.
Notes
- Do not overcook squash to keep strands firm.
- Use freshly grated Parmesan for best flavor.
- Add a splash of broth if sauce thickens too much.
- Store leftovers up to 3 days in refrigerator.
- Freeze up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
