With just 10 ingredients, this Sun-dried Tomato Spaghetti Squash with Chicken is an easy, delicious meal. The oil and garlic sauce coats the squash and pairs beautifully with the sun-dried tomatoes and chicken. Make it for dinner tonight!
Course: Main Course
Keyword: spaghetti squash with chicken, sundried tomato spaghetti squash
2medium-sized spaghetti squashmine were 3-3.5 lbs each
For the skillet
1tablespoon olive oil
1lb boneless chicken breast, cut into bite-sized pieces2 large breasts
Italian seasoningenough to lightly sprinkle on the chicken
salt and pepperto taste
1/4teaspoonred pepper flakes
1/2cupsmall dice sun-dried tomato
fresh basil, julienned
Prepare the squash. Preheat oven to 400 °F and line a baking sheet with parchment paper. Cut each squash in half, lengthwise, and scoop out the seeds. I like to use a serrated grapefruit spoon to make the scooping easier. See Note 1 for a tip on cutting spaghetti squash.
Brush the inside of the squash halves with a tablespoon of olive oil, sprinkle with salt, then place face down on the parchment-lined baking sheet. Roast for 45 minutes, or until a fork easily pierces through the skin. At the end of cooking time, test some strands of spaghetti squash to be sure they're cooked to your desired texture.
While you're waiting for the roasted squash to be cool enough to handle, start the chicken. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the sliced chicken and sprinkle with Italian seasoning, salt and pepper. Sauté until fully cooked through, then transfer the chicken to a plate and set aside.
In the same skillet, turn the heat down to low and add 1/3 cup of olive oil. Add the garlic and red pepper flakes and simmer on low until the garlic softens and starts to turn golden brown, at least 5 minutes. Stir occasionally to ensure the garlic evenly cooks. Meanwhile, in each of the squash halves, use a fork to pull the strands of cooked spaghetti squash away from the skin.
When the oil and garlic is ready, add the spaghetti squash strands, sun-dried tomatoes and reserved chicken. Use tongs to toss the squash until the oil evenly coats it and the other ingredients and everything is warmed through. Serve immediately with your desired garnishes. Store leftovers in a sealed container in the refrigerator and eat within 4 days.
An easy, safer way to cut spaghetti squash: Cut off the stem and bottom end, not too much, just enough so the squash can stand flat on the cutting board. Now that it's steady, you can safely press your knife from the top to bottom, using your hands to rock the knife back and forth, if necessary. Be sure to use a sharp knife! Dull knives are prone to slipping.