Lemon Garlic Chicken Spaghetti Squash (Printable Version)

Tender lemon-garlic chicken atop roasted spaghetti squash with Parmesan. Light, healthy, and gluten-free.

# What You'll Need:

→ Spaghetti Squash

01 - 1 large spaghetti squash, approximately 3 pounds
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper

→ Lemon Garlic Chicken

05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped

→ Finishing

13 - ½ cup freshly grated Parmesan cheese
14 - Fresh parsley for garnish
15 - Lemon wedges for serving

# How To Make It:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, then season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
02 - Roast for 40 to 45 minutes until flesh is tender and strands separate easily with a fork. Set aside to cool slightly.
03 - While squash roasts, season chicken pieces with salt, pepper, oregano, and half the lemon zest.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
05 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
06 - Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
07 - Once squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
08 - Divide squash strands among plates. Top each portion with lemon garlic chicken and pan sauce.
09 - Sprinkle with Parmesan and extra parsley. Serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It feels indulgent but leaves you energized instead of weighed down, perfect for nights when you want comfort without the carb coma.
  • The lemon and garlic create this bright, punchy sauce that clings to every strand of squash like it was designed for it.
  • You can prep the squash ahead and just sear the chicken when hunger strikes, making weeknight chaos manageable.
  • It works for picky eaters and food snobs alike, somehow pleasing both my toddler and my mother-in-law at the same table.
02 -
  • Roast the squash cut-side down, not up, or the edges dry out and the center stays watery instead of tender all the way through.
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll lose that golden crust that holds all the flavor.
  • Add the garlic after the chicken is cooked, not before, because garlic burns fast and turns acrid in high heat.
  • Scrape the squash strands gently with a fork, if you press too hard you'll end up with mush instead of neat little ribbons.
03 -
  • Use a sharp chef's knife to halve the squash, microwaving it for 2 minutes first softens the skin and makes cutting safer.
  • Let the chicken rest in its seasoning for 5 minutes before cooking, it helps the flavors penetrate and the surface dry out for a better sear.
  • Taste the sauce before plating and adjust with more lemon juice or salt, every lemon is different and your palate is the best guide.
  • Serve this in shallow bowls instead of flat plates, it catches the sauce and makes every bite feel more complete.
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