Lemon Garlic Chicken Spaghetti Squash (Printable View)

Tender lemon-garlic chicken atop roasted spaghetti squash strands with Parmesan. Light, satisfying, 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 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 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 flesh into spaghetti-like strands.
08 - Divide squash strands among serving plates. Top each with lemon garlic chicken and pan sauce.
09 - Sprinkle with Parmesan cheese and fresh parsley. Serve with lemon wedges if desired.

# Best Practices:

01 -
  • It tastes indulgent but leaves you energized instead of sluggish.
  • The lemon and garlic create a sauce so good you will scrape every last drop from the pan.
  • Roasting the squash is completely hands off, giving you time to prep everything else.
  • It reheats beautifully for lunch the next day without getting soggy.
02 -
  • Do not flip the squash cut side up while roasting or the strands will get waterlogged and limp instead of firm.
  • Let the chicken sit still in the pan for the first minute or two, moving it too soon prevents that golden crust from forming.
  • Add the garlic only after the chicken is nearly done, it burns fast and turns bitter in a hot pan.
  • Scrape the squash while it is still warm, once it cools completely the strands stick together and are harder to separate.
03 -
  • Use a sharp vegetable peeler to get long, thin lemon zest strips without the bitter white pith underneath.
  • Let your skillet get properly hot before adding the chicken, a sizzle when the meat hits the pan means you will get a good sear.
  • Save any leftover lemon garlic chicken and squash in separate containers so the squash does not get soggy, then reheat them separately and combine just before eating.
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