Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken thighs or breasts
- 3 cloves fresh garlic, minced
- 8 ounces cremini or button mushrooms, diced
- 2 tablespoons olive oil
- Fresh basil or parsley, for garnish
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by slicing it in half lengthwise, removing the seeds, and drizzling olive oil + salt and pepper on the inside. Place cut-side down on a baking sheet and roast for 30-40 minutes.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Season the chicken with salt, pepper, and a touch of garlic powder and cook for 6-7 minutes on each side until golden. Remove and slice.
- Add the diced mushrooms and minced garlic to the skillet and cook until golden brown, about 5 minutes.
- Scrape the strands of spaghetti squash into the skillet and add the sliced chicken and fresh herbs. Stir gently to combine.
- Serve in bowls, garnished with grated Parmesan cheese and extra herbs.
Notes
For a vegetarian option, replace chicken with sautéed tofu or chickpeas. Feel free to add seasonal vegetables like spinach or zucchini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Southern
- Diet: Healthy, Low-Calorie