Lemon Garlic Chicken Spaghetti Squash (Printable)

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

# Ingredient List:

→ Spaghetti Squash

01 - 1 large spaghetti squash (about 3 lbs)
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

→ Serving

13 - ½ cup freshly grated Parmesan cheese
14 - Extra lemon wedges (optional)
15 - Fresh parsley for garnish

# Directions:

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

# Expert Tips:

01 -
  • It tastes rich and satisfying but leaves you feeling light and clear headed after dinner.
  • The lemon and garlic create a sauce so flavorful you forget youre eating vegetables instead of pasta.
  • Everything comes together in about an hour with almost no cleanup beyond one skillet and a baking sheet.
  • Its naturally gluten free without any substitutions or compromise on texture or flavor.
02 -
  • Dont skip placing the squash cut side down, it steams itself and prevents the flesh from drying out or getting stringy.
  • Let the chicken get a real golden sear before stirring it, that caramelization is where all the deep flavor hides.
  • Add the garlic only after the chicken is cooked, raw garlic burns in seconds and turns bitter in a hot pan.
  • Taste the pan sauce before plating and adjust the lemon or salt, every lemon is different and you want that perfect balance.
03 -
  • Use a sharp chefs knife and a damp towel under your cutting board to keep the squash stable while you halve it.
  • Save the lemon halves after juicing and toss them in the roasting pan with the squash for an extra layer of citrus aroma.
  • If your chicken pieces are uneven, pound the thicker parts gently so everything cooks at the same rate.
  • Grate your Parmesan fresh right before serving, it melts into the warm squash and tastes like a completely different cheese.
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