Lemon Garlic Chicken Spaghetti Squash

The first time I served this to my skeptical father-in-law, who swore he hated squash, he actually went back for seconds. Something about that bright lemon cutting through the earthy squash, the way the garlic clings to each strand like it belongs there.

I discovered this during a month-long experiment with low-carb cooking, expecting to feel deprived. Instead, I found myself craving this vibrant, fresh combination more than the pasta dishes I was trying to replace.

Ingredients

• 1 large spaghetti squash: Look for one that feels heavy for its size, with a hard, unblemished rind. The weight means more flesh to turn into those amazing strands.
• 1 tbsp olive oil: This helps the squash caramelize while roasting, bringing out a subtle sweetness that balances the tangy lemon.
• ½ tsp kosher salt: Season the squash before roasting. I learned this the hard way, bland squash is just sad squash.
• ¼ tsp black pepper: Freshly cracked adds a little warmth that plays beautifully with the bright lemon.
• 1 lb boneless skinless chicken breasts: Cutting into bite-sized pieces before cooking means every bite has perfectly seasoned chicken.
• 2 tbsp olive oil: You need enough oil to get a nice golden sear on the chicken, creating little flavor bombs in the pan.
• 4 cloves garlic: Do not skimp here. The garlic is the aromatic backbone of the whole dish.
• 1 lemon: Both zest and juice. The zest gives you intense lemon flavor without the acid, the juice provides that bright finish.
• ½ tsp dried oregano: This adds an earthy, herbal note that makes the dish feel Mediterranean and complete.
• ½ tsp salt: For the chicken. Proper seasoning at every stage is the difference between okay and amazing.
• ¼ tsp black pepper: Freshly cracked adds depth to the chicken seasoning.
• 2 tbsp fresh parsley: Adds color and a fresh, grassy brightness that cuts through the richness.
• ½ cup freshly grated Parmesan cheese: The salty, umami finish that brings everything together.
• Extra lemon wedges: For anyone who wants to dial up the brightness at the table.
• Fresh parsley: A final sprinkling makes everything look restaurant-worthy.

Instructions

Get your oven going and prep the squash:

Preheat to 400°F and cut that squash lengthwise, scooping out the seeds like youre carving a pumpkin. Rub the cut sides with olive oil, season with salt and pepper, then place cut-side down on parchment.

Roast until fork tender:

Let the squash roast for 40 to 45 minutes. Youll know its done when a fork easily glides through the flesh and the strands separate with just a gentle tug.

Season the chicken while you wait:

In a bowl, toss the chicken pieces with salt, pepper, oregano, and half the lemon zest. Let it hang out while the squash roasts, letting those flavors really sink in.

Sear the chicken until golden:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for a few minutes to get that gorgeous golden crust, about 6 to 8 minutes total.

Add the garlic moment:

Toss in the minced garlic and cook for just 1 minute. You want it fragrant and golden, not bitter and burned.

Finish with brightness:

Stir in the remaining lemon zest, all that fresh lemon juice, and the chopped parsley. Let everything bubble together for 1 to 2 minutes, then pull it off the heat.

Transform squash into strands:

Once the squash is cool enough to handle, run a fork down the length of each half. Watch as it separates into perfect spaghetti-like strands right before your eyes.

Bring it all together:

Divide those gorgeous squash strands among plates, then spoon the lemon garlic chicken and all that pan sauce right over the top.

Finish with Parmesan:

Sprinkle each plate with freshly grated Parmesan and an extra hit of parsley. Put lemon wedges on the table for the acid lovers.

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This became our go-to dinner when we started eating together on weeknights. Somehow, parsing out those squash strands and building our own bowls made the conversation flow easier than any fancy restaurant meal.

Make It Your Own

Sometimes I add crushed red pepper flakes with the garlic for a gentle heat that wakes everything up. Other times, I use chicken thighs instead of breasts for extra richness. The skeleton of this recipe is forgiving enough to handle whatever youre craving.

Timing Your Prep

The real trick is timing the chicken so it finishes right when the squash comes out of the oven. I start seasoning the chicken about 15 minutes before the squash timer goes off. That gives me time to breathe and pour a glass of wine instead of frantically running between stove and oven.

Leftovers Done Right

This reheats surprisingly well, unlike so many squash dishes that get watery. Store the chicken and squash separately, then gently warm them together with a splash of water to loosen the sauce.

• The flavors actually develop overnight, making leftovers even better the next day
• Pack the Parmesan separately and add it fresh when reheating
• If it needs brightening up, a squeeze of fresh lemon juice brings everything back to life

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Hope this brings as many bright, easy weeknight dinners to your table as it has to ours.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can roast the squash and cook the chicken up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the squash strands gently and warm the chicken in a skillet before combining and serving.

→ What can I use instead of spaghetti squash?

Zucchini noodles, butternut squash, or even regular spaghetti work as alternatives. Keep in mind cooking times will vary—zucchini noodles need just 2-3 minutes to soften, while butternut requires similar roasting time to spaghetti squash.

→ How do I know when the spaghetti squash is done roasting?

The squash is ready when the flesh feels tender when pierced with a fork and easily pulls apart into strands. This typically takes 40-45 minutes at 400°F. Let it cool slightly before scraping to avoid burning your hands.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs work beautifully and stay juicier during cooking. Adjust the cooking time slightly—thighs may need an extra 2-3 minutes to reach an internal temperature of 165°F.

→ Is this dish suitable for freezing?

The cooked chicken freezes well for up to 3 months in a freezer-safe container. However, spaghetti squash tends to become watery when frozen and thawed. For best results, freeze only the chicken and roast fresh squash when ready to serve.

→ How can I add more vegetables to this dish?

Sauté spinach, cherry tomatoes, or bell peppers along with the garlic. You could also roast broccoli or asparagus on the same baking sheet as the squash during the last 15 minutes of cooking time.