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Tuscan Chicken Spaghetti Squash

Tuscan Chicken Spaghetti Squash
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Tuscan Chicken Spaghetti Squash is a flavorful, low-carb alternative to traditional pasta dishes. Packed with shredded chicken, sun-dried tomatoes, and fresh basil, this creamy baked casserole is perfect for family dinners or meal prep. It’s light, satisfying, and brimming with the rustic flavors of Tuscany.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 ½ cups shredded chicken (rotisserie works great!)
  • ⅔ cup sun-dried tomatoes (packed in oil, drained)
  • ½ cup fresh basil, chopped
  • 3 large eggs
  • 1 tablespoon full-fat coconut milk
  • ½ teaspoon salt
  • Optional: 2 scoops Vital Proteins Collagen Peptides

Substitutions:

  • Chicken: Swap for turkey or sautéed mushrooms for a vegetarian option.
  • Coconut Milk: Replace with heavy cream or almond milk.
  • Sun-Dried Tomatoes: Use roasted cherry tomatoes if unavailable.

Instructions

  1. Prepare the Spaghetti Squash: Preheat your oven to 375°F. Halve the squash horizontally and scoop out the seeds. Place cut-side down in a baking dish with about 2 inches of water. Bake for 35–45 minutes until tender. Alternatively, microwave the squash: score it with a knife, microwave for 5 minutes, cut in half, remove seeds, and microwave cut-side down in water for another 5–7 minutes. Once cooked, shred into spaghetti-like strands using a fork.
  2. Mix the Filling: In a large bowl, combine the shredded spaghetti squash, chicken, sun-dried tomatoes, and basil.
  3. Prepare the Egg Mixture: In a separate bowl, whisk together eggs, coconut milk, salt, and collagen peptides (if using). Pour this mixture over the squash mixture and stir well to coat evenly.
  4. Assemble and Bake: Grease an 8×8 baking dish and pour in the mixture. Spread it evenly and bake at 375°F for about 30 minutes until set and lightly golden on top.
  5. Serve: Let cool slightly before serving warm. Garnish with additional basil if desired.

Notes

Serving Suggestions:

  • Serve with a crisp green salad or roasted vegetables for a complete meal. A side of garlic bread pairs beautifully for those not avoiding carbs.

Tips & Tricks:

  • Use fresh basil for maximum flavor—it elevates the dish!
  • Avoid overcooking the squash; it should be tender but not mushy when shredded.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat individual portions in the microwave (2–3 minutes) or bake at 375°F until warmed through. If frozen, thaw overnight in the fridge before reheating.

Find it online: https://paleo.recipes/tuscan-chicken-spaghetti-squash/