Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp from the center of each half. Drizzle a tablespoon of olive oil inside each squash half and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.2 tablespoons olive oil, to taste salt and freshly ground black pepper, 1 medium spaghetti squash
- While the spaghetti squash roasts, heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken to the skillet and season generously with salt, pepper, and Italian seasoning. Cook the chicken, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, to taste salt and freshly ground black pepper, 1/2 teaspoon dried Italian seasoning, 1.5 lbs boneless, skinless chicken breasts or thighs
- In the same skillet, add the chopped yellow onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the halved cherry tomatoes and chopped sun-dried tomatoes. Cook for 2-3 minutes until the cherry tomatoes begin to soften and release their juices.1 medium yellow onion, 3-4 cloves garlic, 1 cup cherry tomatoes, 1/4 cup sun-dried tomatoes
- Pour the heavy cream (or coconut milk for dairy-free) into the skillet. Bring the sauce to a gentle simmer, stirring constantly. If using, stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt, pepper, and red pepper flakes (if desired).1/2 cup heavy cream or unsweetened coconut milk, 1/4 cup grated Parmesan cheese, to taste salt and freshly ground black pepper, to taste red pepper flakes
- Return the cooked chicken to the skillet with the sauce. Stir to combine and allow it to heat through for a couple of minutes. Add the fresh spinach to the skillet. Stir gently until the spinach wilts into the sauce, which should only take about 1-2 minutes.1.5 lbs boneless, skinless chicken breasts or thighs, 2 cups fresh spinach
- Once the spaghetti squash is tender, carefully remove it from the oven. Let it cool slightly for a few minutes. Use a fork to scrape out the flesh, creating spaghetti-like strands.1 medium spaghetti squash
- Divide the spaghetti squash strands between plates. Spoon the creamy Tuscan chicken and sauce mixture over the top of the spaghetti squash. Garnish with fresh basil leaves.1 medium spaghetti squash, 1.5 lbs boneless, skinless chicken breasts or thighs, 1/2 cup heavy cream or unsweetened coconut milk, fresh basil leaves
Notes
This dish is best reheated on the stovetop. It also freezes well for up to 2-3 months.