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.
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.