Go Back

Healthy Spaghetti Squash & Chicken

A delicious low-carb meal featuring roasted spaghetti squash, juicy grilled chicken, and vibrant veggies, perfect for a healthy weeknight dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Healthy
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 medium spaghetti squash
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 piece bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • for garnish Fresh basil Optional

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-35 minutes.

Cooking

  • While the squash is roasting, season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Grill or pan-fry the chicken over medium heat for about 6-7 minutes per side until cooked through and no longer pink in the center. Slice the chicken and set aside.
  • In the same pan, add a bit of olive oil and sauté the sliced bell pepper, zucchini, and cherry tomatoes until tender, about 5-7 minutes.

Combining

  • Once the squash is cooked, use a fork to scrape the insides into spaghetti-like strands. Add the sautéed veggies and sliced chicken to the spaghetti squash.
  • Toss everything together, garnish with fresh basil if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. Can be frozen for up to a month.
Keyword Easy Weeknight Meal, Healthy Dinner, Healthy Spaghetti Squash, Low-Carb Chicken Recipe, Spaghetti Squash Recipe