Tuscan Chicken Squash Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 spaghetti squash, medium-sized (roughly 2.75-3 lbs)
02 -
1½ lbs chicken breasts, boneless and skinless
→ Veggies & Aromatics
03 -
3 oz baby spinach, fresh and organic
04 -
2 shallots, diced super small
05 -
2-3 tbsp chopped sun-dried tomatoes, julienne-style
06 -
2 tsp garlic, minced
→ Seasonings & Sauce
07 -
2 tsp Italian herb mix
08 -
Salt, as needed
09 -
Butter, 1½ tbsp
10 -
⅓ cup parmesan cheese, shredded
11 -
Black pepper, to your liking
12 -
1 cup heavy cream, organic
# Instructions:
01 -
Set your oven to heat up at 400°F. Slice the spaghetti squash lengthwise into two pieces. Drizzle olive oil over the cut sides, then sprinkle some salt and pepper. Line them cut-side up on a baking sheet. Let them roast in the oven for 45-50 minutes.
02 -
As the squash roasts, coat your chicken generously with salt, black pepper, and Italian herbs.
03 -
Drop 1 tbsp butter into a large skillet or wok on medium-high heat. Cook the chicken until it’s no longer raw in the middle. Take it out, chop it into bite-sized pieces, and also shred the squash with forks.
04 -
Use the remaining ½ tbsp butter in the same pan. Toss in minced garlic and shallots, cooking for about a minute or two until tender. Stir in the chopped sun-dried tomatoes for another quick minute.
05 -
Add the heavy cream into the pan. Let it gently bubble and heat up for about 1-2 minutes.
06 -
Lower the temperature and mix in the parmesan cheese and spinach. Toss in the cooked chicken and squash strands. Stir together, turn the stove off, and let everything soak in the sauce. Split into 5 plates, then dig in!
# Notes:
01 -
This meal combines comforting Alfredo flavors with spaghetti squash, making it a smart low-carb choice.
02 -
For those classic squash strands, baking at 400°F works perfectly because it softens the texture just right.