Creamy Tuscan Chicken and Spaghetti Squash

Tuscan Chicken and Spaghetti Squash is such a great choice! The combination of creamy, cheesy sauce with the mild, slightly nutty flavor of spaghetti squash really makes for a satisfying dish. Plus, it’s so versatile—you can easily swap out ingredients depending on what you have.

That sounds absolutely delicious! The richness of parmesan, the boldness of garlic, and the tangy sweetness of sun-dried tomatoes really elevate this dish. Spaghetti squash as the base makes it feel lighter while still being filling and satisfying. It’s definitely the kind of meal that feels indulgent but is healthier with the low-carb twist! Is this one of your go-to recipes for cozy weeknight dinners?

Creamy Tuscan Chicken and Spaghetti Squash

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Tuscan Chicken and Spaghetti Squash is such a great choice! The combination of creamy, cheesy sauce with the mild, slightly nutty flavor of spaghetti squash really makes for a satisfying dish. Plus, it's so versatile—you can easily swap out ingredients depending on what you have.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken (cut into bite size pieces)
• salt
• pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic (minced)
• 1 shallot (minced)
• 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
• 1 cup heavy cream
• 1/3 cup Parmesan cheese (grated)
• 3 ounces baby spinach
• fresh parsley (optional, garnish)

Instructions

Step-By-Step Instructions

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Notes

Tips and Techniques

• To save time, you can cook the spaghetti squash ahead of time and reheat it when needed.
• You can roast the spaghetti squash in the oven, if preferred. Simply cut the squash in half length-wise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.
• Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.

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