When you’re craving cozy comfort food without the heaviness of traditional pasta, this Tuscan chicken with spaghetti squash recipe is the perfect solution. It blends creamy, garlic-kissed Tuscan flavors with a lighter, nutrient-packed base of golden spaghetti squash instead of pasta. The result? A dish that feels hearty and satisfying while still delivering the benefits of a healthy dinner. From family meals to meal-prep favorites, spaghetti squash main dish recipes have grown in popularity because they offer the same comfort with fewer carbs. This recipe checks all the boxes: flavorful, nourishing, and perfect for busy weeknights.
The first time I tried a Tuscan chicken with spaghetti squash recipe, it was during one of those weeknights when I desperately wanted a big bowl of creamy pasta but also knew my body needed something lighter. That’s where spaghetti squash came in — a kitchen discovery that quickly became one of my go-to ingredients for healthy comfort food. Roasting it until tender, scraping out the golden strands, and pairing it with a rich Tuscan-style chicken sauce turned out to be the perfect balance.
Over time, spaghetti squash main dish recipes made their way into my weekly rotation, especially when I realized how easy they are to customize. The combination of juicy chicken breast, sun-dried tomatoes, garlic, and a creamy sauce feels indulgent — but it’s secretly one of those chicken with spaghetti squash recipes that leaves you feeling satisfied without the carb overload. It’s that wonderful “best of both worlds” situation: the comfort of Italian-inspired flavors with the freshness of seasonal, low-carb squash.
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Tuscan Chicken with Spaghetti Squash
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Creamy Tuscan-style chicken with sun-dried tomatoes and spinach tossed with tender spaghetti squash for a cozy, lighter weeknight dinner.
Ingredients
1 large spaghetti squash (3–4 lb)
2 medium boneless, skinless chicken breasts, halved lengthwise
2 tbsp olive oil, divided
1 tsp Italian seasoning
3/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream (or full-fat coconut milk)
1/2 cup grated Parmesan cheese
3 cups baby spinach
1/2 tsp crushed red pepper flakes (optional)
1/4 cup chopped fresh basil or parsley, for garnish
Instructions
1. Heat oven to 400°F. Halve squash lengthwise, scoop seeds, brush cut sides with 1 tbsp oil, season with a pinch of salt and pepper, place cut side down on a sheet, roast 35–40 minutes until tender.
2. Season chicken with Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Heat 1 tbsp oil in a large skillet over medium-high; sear chicken 4–5 minutes per side until cooked through (165°F). Transfer to a plate.
3. Reduce heat to medium. In the same skillet sauté garlic 30 seconds. Stir in sun-dried tomatoes and red pepper flakes 1 minute.
4. Pour in cream and add Parmesan; simmer 2–3 minutes until slightly thickened. Stir in spinach to wilt; season with remaining salt and pepper to taste.
5. Scrape roasted squash into strands with a fork. Slice or dice chicken.
6. Return chicken to skillet, add squash strands, and toss gently to coat and warm through. Garnish with basil or parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Like many people, I first experimented with squash when I was looking for healthy recipes with spaghetti squash as a pasta alternative. I still remember pulling a spaghetti squash out of the oven for the first time, scraping it with a fork, and marveling at how it magically turned into golden strands. It felt like discovering a secret ingredient that could transform dinners into something both delicious and health-conscious.
That evening, I tossed those strands with a creamy Tuscan chicken sauce loaded with spinach and sun-dried tomatoes, and instantly knew I’d found a keeper. It was the kind of meal that reminded me of comfort food classics I grew up loving, yet it delivered so much more in terms of nutrition. That’s the beauty of this dish — it’s hearty enough for Sunday dinner but wholesome enough to enjoy during the week. It shows that with just a little creativity, you can enjoy rich, flavorful meals that also fit seamlessly into a balanced lifestyle.
Why This Dish Works
Nutritious and Flavorful
One of the best parts of this dish is that it proves comfort food can also be incredibly wholesome. When you make this healthy recipe with squash, you’re pairing lean chicken breasts, packed with satisfying protein, with nutrient-dense vegetables like spinach and sun-dried tomatoes. Spaghetti squash itself is a powerhouse — it’s low in calories and carbohydrates but high in fiber, which supports digestion and keeps you full longer.
Beyond the fiber, the golden strands of spaghetti squash also deliver essential vitamins, including vitamin C, B vitamins, and potassium. When you combine that with leafy greens like spinach, which adds iron, vitamin K, and antioxidants, you’ve got a well-rounded, nutrient-dense plate. It’s no wonder that spaghetti squash and spinach recipes have become so popular among people looking for meals that are both delicious and health-conscious.
And here’s the best part: despite being light on carbs, this dish doesn’t feel like “diet food.” The savory Tuscan-inspired sauce with garlic, creamy textures, and the richness of sun-dried tomatoes ensures that every bite is indulgent and deeply flavorful. It’s that perfect balance — nourishing your body while still treating your taste buds.
The Perfect Weeknight Dinner
Let’s be real: dinner decisions often come down to convenience. That’s another reason this recipe stands out in the sea of dinners with spaghetti squash. On busy weeknights, you want something quick, easy, and satisfying — and this dish checks all the boxes.
Cooking spaghetti squash can fit into any schedule. If you have extra time, roasting it in the oven brings out a rich, slightly nutty flavor. In a hurry? Pop it in the microwave or even use the Instant Pot for a speedy solution. That flexibility makes it easy to tailor this meal to your evening without compromising texture or taste.
Another win: it’s family-friendly. Kids love scraping the strands of spaghetti squash, and adults love that it feels like a treat while offering better nutrition than traditional pasta. Plus, the dish reheats beautifully, making it a strong contender for weekly meal prep. Pack it into lunch containers, and you’ll have comfort food ready to go with none of the midday slump.
Overall, this is one of those chicken with spaghetti squash recipes that proves practical can also be deeply satisfying. Whether you’re diving into it fresh out of the skillet or pulling out a prepped portion later in the week, it’s a versatile, crave-worthy option to keep in rotation. With so many spaghetti squash main dish recipes trending, this one shines because it combines indulgent Tuscan flavor with everyday convenience.
The Tuscan Chicken with Spaghetti Squash Recipe
Ingredients You’ll Need
To make this cozy Tuscan chicken with spaghetti squash recipe, you’ll need a handful of fresh, wholesome ingredients that come together in a creamy, flavor-packed skillet. Here’s everything you’ll want to gather before getting started:
- 1 large spaghetti squash (about 3–4 pounds)
- 2 medium boneless, skinless chicken breasts (or 3 smaller ones), halved lengthwise
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh baby spinach
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti squash | 1 large (3–4 lbs) | Roasted until tender |
| Chicken breast | 2 medium (halved) | Boneless, skinless |
| Olive oil | 2 tbsp | Divided for cooking |
| Garlic | 3 cloves, minced | Freshly minced adds best flavor |
| Sun-dried tomatoes | ½ cup | Oil-packed or dry, chopped |
| Baby spinach | 3 cups | Fresh, not frozen |
| Heavy cream (or alt.) | 1 cup | Coconut cream for dairy-free |
| Parmesan cheese | ½ cup | Optional |
| Italian seasoning | 1 tsp | Dried herb blend |
| Crushed red pepper | ½ tsp | Optional |
| Salt & black pepper | To taste | Adjust to preference |
| Fresh herbs | For garnish | Basil or parsley |
Step-by-Step Cooking Method
Once your ingredients are ready, it’s time to bring this dish together. This step-by-step guide will help you prepare one of the most flavorful spaghetti squash and spinach recipes you’ll ever try.
Tools you’ll need:
- Baking sheet
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Prepare the spaghetti squash: Preheat oven to 400°F, slice squash in half, remove seeds, brush with oil, season, and roast cut side down for 35–40 minutes until tender. Scrape into strands once cooled. *(Shortcut: microwave for 10–12 minutes pierced with fork holes.)*
- Cook the chicken: Season with salt, pepper, and Italian herbs. Sear in skillet with olive oil for 4–5 minutes per side until cooked through. Set aside.
- Build the Tuscan sauce: In same skillet, sauté garlic, add sun-dried tomatoes and red pepper flakes. Pour in cream, stir in Parmesan, and simmer until slightly thickened. Add spinach to wilt.
- Combine everything: Slice chicken, return to skillet, then toss in spaghetti squash strands until coated. Garnish with fresh herbs.
Quick tips: Don’t overcook chicken, lighten sauce with half-and-half or coconut milk, and finish with Parmesan for extra flavor.
FAQs and Conclusion
Common Questions About Chicken with Spaghetti Squash Recipes
Can you make this recipe dairy-free?
Yes — swap cream for coconut milk or dairy-free creamer and use plant-based cheese.
How do you store and reheat leftovers?
Keep in airtight containers in the fridge up to 4 days. Reheat in skillet with splash of broth or microwave in intervals.
Can spaghetti squash be replaced with zucchini noodles or pasta?
Yes — zucchini noodles for lighter option, or pasta for traditional comfort, though carbs will be higher.
How long does cooked spaghetti squash last?
About 4–5 days when stored properly in the fridge.
Wrapping It Up
This Tuscan chicken with spaghetti squash recipe combines indulgent, creamy Tuscan flavor with a fresh, veggie-packed base. It’s satisfying yet wholesome, simple enough for weeknights, and hearty enough for weekend meals or meal prep.
It’s one of those healthy recipes with squash that pleases everyone at the table, whether aiming for gluten-free, low-carb, or just delicious comfort food. Cozy, nutritious, and versatile, it’s sure to become a favorite in your dinner rotation.
