Pin to Board My friend Sarah showed up one Thursday with a spaghetti squash under her arm, insisting I had to try it as pasta. I was skeptical, honestly. But after one bite of tender squash strands tossed with garlicky lemon chicken, I was completely won over. The brightness of the lemon cut through everything in the best way, and I loved how light I felt afterward.
I made this for my parents when they were trying to eat lighter, and my dad, who usually demands real pasta, asked for seconds. He kept saying how the squash actually had flavor, not like the bland stuff he expected. My mom loved that the chicken stayed juicy and the whole dish felt like something from a restaurant. It became our go to whenever they visited.
Ingredients
- Spaghetti squash: Choose one that feels heavy for its size, it means more flesh inside, and roast it cut side down so the strands stay firm and do not turn mushy.
- Olive oil: Use a good quality one since it flavors both the squash and the chicken, and do not skimp or things will stick.
- Chicken breasts: Cut them into even bite sized pieces so they cook at the same rate, and do not overcrowd the pan or they will steam instead of browning.
- Garlic: Mince it finely so it disperses evenly and cooks quickly without burning in the hot oil.
- Lemon: Zest it first before juicing, and use both for a bright punch that balances the richness of the oil and cheese.
- Parmesan: Grate it fresh right before serving, the pre shredded kind does not melt or cling to the strands the same way.
- Fresh parsley: Chop it at the last minute to keep the color vibrant and the flavor grassy and fresh.
Instructions
- Prep and roast the squash:
- Halve the squash lengthwise, scoop out the seeds with a spoon, then drizzle the cut sides with olive oil and season with salt and pepper. Place them cut side down on a parchment lined baking sheet and roast at 400 degrees F for 40 to 45 minutes until the flesh is tender and easily shreds into strands.
- Season the chicken:
- Toss the chicken pieces with salt, pepper, oregano, and half the lemon zest in a bowl. This step ensures every bite is flavorful, not just the outside.
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer and let it sit undisturbed for a couple minutes to get a golden crust. Stir occasionally and cook until the pieces are cooked through, about 6 to 8 minutes total.
- Add garlic and lemon:
- Toss in the minced garlic and cook for just 1 minute until fragrant, then stir in the remaining lemon zest, lemon juice, and chopped parsley. Let everything mingle for another minute or two, then pull the pan off the heat.
- Shred the squash:
- Once the squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti like strands. They should come away easily if the squash is fully roasted.
- Plate and serve:
- Divide the squash strands among four plates, then top each with the lemon garlic chicken and any pan sauce left behind. Finish with freshly grated Parmesan, extra parsley, and lemon wedges on the side.
Pin to Board One night I doubled the recipe for a small dinner party, and everyone kept asking what the secret was. There was no secret, just good timing and bright flavors. But I loved watching people twirl the squash on their forks like real pasta, completely forgetting it was a vegetable. That is when I knew this dish was a keeper.
Choosing Your Squash
Look for a squash with a firm, matte skin and no soft spots or cracks. The heavier it feels, the more flesh it has inside and the fewer hollow air pockets. I learned this after buying a light one that yielded barely two servings. A three pound squash is ideal for four people, leaving just enough for a small leftover lunch.
Getting the Chicken Just Right
Cut your chicken into pieces that are roughly the same size so they finish cooking at the same time. If you are nervous about dryness, use thighs instead of breasts, they stay juicier and are much more forgiving if you cook them a minute too long. I have also used leftover rotisserie chicken in a pinch, just toss it in at the end to warm through with the garlic and lemon.
Make It Your Own
This recipe is very flexible once you understand the base. Sometimes I add cherry tomatoes in the last two minutes of cooking the chicken for little bursts of sweetness. Other times I throw in a handful of spinach and let it wilt into the sauce. If you like heat, a pinch of red pepper flakes with the garlic wakes everything up.
- Swap the Parmesan for feta if you want a tangier, saltier finish.
- Try adding capers or olives for a briny Mediterranean twist.
- Serve it over zucchini noodles or regular pasta if you are not in the mood for squash.
Pin to Board This dish reminds me that healthy food does not have to feel like a compromise. It is bright, satisfying, and something I actually crave on busy weeknights.
Common Questions
- → How do I know when the spaghetti squash is properly roasted?
The squash is ready when the flesh is tender and the strands separate easily with a fork after 40–45 minutes at 400°F. The skin should yield slightly to gentle pressure. If strands don't pull apart smoothly, roast an additional 5 minutes.
- → Can I prepare the spaghetti squash ahead of time?
Yes, you can roast the squash up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently in the oven at 350°F for about 10 minutes before serving, or serve at room temperature and top with warm chicken.
- → What's the best way to cook the chicken evenly?
Cut the chicken into similar bite-sized pieces so they cook uniformly. Cook over medium-high heat for 6–8 minutes, stirring occasionally. The chicken is done when golden and no longer pink inside. Avoid crowding the skillet—work in batches if needed.
- → How can I make this dish dairy-free?
Simply omit the Parmesan cheese or substitute it with a plant-based Parmesan alternative. The lemon-garlic chicken and roasted squash are naturally dairy-free, so the dish remains flavorful and satisfying without cheese.
- → What substitutions work well for the chicken?
Boneless chicken thighs offer juicier results than breasts. For convenience, use shredded rotisserie chicken, adding it in step 6 just to warm through. Turkey or shrimp are excellent protein alternatives that pair beautifully with lemon and garlic.
- → How should I store and reheat leftovers?
Store cooled components separately in airtight containers for up to 3 days. Reheat the chicken gently in a skillet over low heat. Warm the squash in the microwave or oven. Reassemble and top with fresh Parmesan and parsley just before serving for best texture.