Description
A comforting dish of roasted spaghetti squash combined with garlicky Tuscan chicken, mushrooms, and fresh herbs.
Ingredients
Scale
- Boneless, skinless chicken thighs or breasts
- 1 medium spaghetti squash (about 3–4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 8 ounces mushrooms (cremini, shiitake, or button), sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach or baby kale
- 1/4 cup white wine or low-sodium chicken broth
- 1/4 cup heavy cream or half-and-half (optional)
- Fresh herbs (basil, rosemary, thyme) for seasoning
- Grated Parmesan or Pecorino Romano to taste
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a rimmed baking sheet. Roast for 30–40 minutes until the flesh is tender.
- Pat the chicken dry and season with salt, pepper, and dried oregano. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden, then transfer to a plate to rest.
- In the same skillet, lower the heat, add more olive oil and butter. Sauté shallots until translucent, then add the minced garlic. Cook until fragrant.
- Add sliced mushrooms and sauté until they release their juices. Deglaze the pan with white wine or broth.
- Stir in chopped sun-dried tomatoes and fresh thyme or rosemary, then return the chicken to the pan. Add cream if using, and spinach until wilted.
- Shred the roasted spaghetti squash with a fork and mix into the skillet until coated with sauce. Finish with fresh basil and Parmesan.
- Plate and garnish with extra-virgin olive oil and basil leaves. Squeeze lemon over each plate if desired.
Notes
Roast the squash ahead to cut down on prep time. Use fresh herbs for best flavor and always taste and adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Tuscan Chicken, Spaghetti Squash, Italian, Comfort Food, Gluten-Free
