Tuscan Chicken Spaghetti Squash

Let’s talk about comfort food with a healthy spin. Imagine tender spaghetti squash mixed with shredded chicken, creamy garlic sauce, and the rich taste of sun-dried tomatoes, all topped with fresh basil. Sounds delicious, right? This Tuscan Chicken Spaghetti Squash recipe gives you all the indulgent flavors of Italy but keeps things light and guilt-free.

The best part? It’s gluten-free and low-carb, thanks to the spaghetti squash. Whether you’re serving it for a cozy weeknight dinner or hosting friends, this dish is guaranteed to impress. So, let’s get cooking!

The Basics

Here’s a quick snapshot of what’s ahead:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Difficulty: Easy enough for beginners
• Serves: 4–6 people

If you’re into meal prep, this recipe is your new best friend. Roast and shred the squash ahead of time, and you’re halfway there. It’s also easy to double the batch if you’re feeding a crowd or want leftovers for later.

Here’s What You’ll Need

Ingredients:

• 1 medium spaghetti squash
• 2 ½ cups shredded chicken (rotisserie chicken works perfectly)
• ⅔ cup sun-dried tomatoes (drained)
• ½ cup fresh basil, chopped
• 3 eggs
• 1 tablespoon full-fat coconut milk (or use heavy cream if that’s your jam)
• ½ teaspoon salt
• Optional: 2 scoops of collagen peptides for extra protein

Substitution Ideas:

• No chicken? Use turkey or shrimp.
• Don’t have sun-dried tomatoes? Try roasted cherry tomatoes instead.
• Coconut milk not your thing? Almond milk or heavy cream works too.

Step-by-Step Directions

Step 1: Cook the Spaghetti Squash

Cooking the spaghetti squash is the first step, and you have two options: baking it in the oven or microwaving it for a quicker result. If you’re using the oven, start by preheating it to 375°F. Cut the squash in half horizontally, scoop out the seeds, and place the cut sides down in a baking dish filled with about 2 inches of water. This helps keep the squash from drying out. Roast it for 35–45 minutes, or until it’s tender and can be easily shredded with a fork.

If you’re short on time, opt for the microwave method. Score the squash with a knife to create shallow cuts around the middle. Microwave it for 5 minutes to soften, then carefully cut it in half. Scoop out the seeds, return it to the microwave, and cook for another 5–7 minutes until tender. Once the squash is cooked, let it cool slightly and scrape out the stringy “spaghetti” strands with a fork. Be sure not to overcook the squash—your goal is firm strands that hold their shape, not mush.

Step 2: Mix the Filling

Once your spaghetti squash strands are ready, transfer them to a large mixing bowl. Add in the shredded chicken, sun-dried tomatoes, and fresh basil. Toss everything together gently but thoroughly so that all the ingredients are well distributed.

In a separate, smaller bowl, whisk together the eggs, coconut milk, salt, and optional collagen peptides (if you’re using them). This simple egg mixture will act as a binder, holding all the ingredients together as they bake. Once combined, pour it over the squash mixture, and give everything another good stir to ensure the egg mixture coats the ingredients evenly.

Step 3: Assemble and Bake

With your filling ready, it’s time to assemble the dish. Grease an 8×8 baking dish (or a similar-sized oven-safe dish) with your preferred oil or butter to prevent sticking. Spread the spaghetti squash mixture evenly into the dish, smoothing it out with a spoon or spatula. Place the dish in the oven, preheated to 375°F, and bake for about 30 minutes.

You’ll know it’s done when the top is golden and set—it shouldn’t jiggle when you gently shake the dish. A lightly browned, firm surface is a good visual cue that the casserole is perfectly cooked. Once out of the oven, let it cool for a few minutes before diving in.

Customize It Your Way

• Want it Spicy? Add red pepper flakes or diced jalapeños.
• Vegetarian Option? Swap the chicken for tofu or sautéed mushrooms.
• Dairy-Free? Stick with coconut milk and skip any cheese.

Feeling fancy? Sprinkle Parmesan cheese on top before baking or garnish with pine nuts for crunch.

How to Serve and Store

Serving Suggestions:
Serve it warm with fresh basil on top. Pair it with a green salad or roasted veggies for a full meal. Bonus points for garlic bread on the side!

Storing Leftovers:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Tips:

• Microwave: Heat individual portions for 2–3 minutes.
• Oven: Bake at 375°F for 10–12 minutes.

Pro Tip: Reheat gently to keep the spaghetti squash strands from turning mushy.

And there you have it—Tuscan Chicken Spaghetti Squash, a dish that’s comforting, healthy, and packed with flavor. Whether you’re meal prepping or just treating yourself to a hearty, satisfying dinner, this recipe is a winner every time.

Ready to give it a try? Let me know how it turns out!

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