Tuscan Spaghetti Squash

Tuscan Spaghetti Squash


  • 1 medium spaghetti squash
  • 1 lb boneless, skinless chicken breasts cut into bite size pieces.
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tbsp butter
  • 2 cloves minced garlic
  • ¼ white or yellow onion, diced finely
  • ¼ cup chopped sun-dried tomatoes
  • 1 cup heavy cream
  • ½ cup Parmesan Cheese, finely grated
  • 4 ounces fresh spinach


  1. Preheat oven to 400F and line a baking sheet with tinfoil. 
  2. Cut spaghetti squash in half lengthwise, remove seeds and place face down on baking sheet. Bake for 45-60 minutes until flesh can easily be removed with a fork. 
  3. While squash is baking, place chicken breast pieces in a bowl with the Italian Seasoning and a dash of salt and pepper. 
  4. In a large skillet, melt the butter on medium heat. Add the chicken and cook for 8 minutes. Once you no longer see pink, add in the minced garlic and diced onion. Cook on medium heat for 2-4 minutes, until onions are soft. 
  5. Add in the chopped sun-dried tomatoes and cook for 1 minute, just to warm the tomatoes. 
  6. Once tomatoes are warm, pour in 1 cup of heavy cream and cook until heated through and it begins to bubble. 
  7. Remove from heat and stir in the spinach and Parmesan Cheese. 
  8. Once squash is fully cooked, remove the flesh by scraping it out with a fork. Add the spaghetti ‘noodles’ to the chicken and cream mixture. 
  9. Mix together well and serve immediately. 
Spaghetti Squash

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