1. Is spaghetti squash a good substitute for pasta?

Yes! Spaghetti squash has a naturally mild flavor and a tender, noodle-like texture that works perfectly as a low-carb pasta alternative. It’s high in fiber, gluten-free, and takes on the flavor of whatever sauce it’s paired with.

2. Can I make this recipe dairy-free?

Absolutely. Replace the butter with olive oil and swap heavy cream for full-fat coconut milk. You can also use nutritional yeast or vegan Parmesan to keep that savory, cheesy flavor.

3. Can I use pre-cooked chicken or leftovers?

Yes — this is a great way to use leftover rotisserie chicken or grilled chicken breasts. Simply stir it into the sauce near the end of cooking to heat through without drying out.

4. How can I make this recipe even lower in calories?

Use half-and-half instead of heavy cream, reduce the butter slightly, and choose grilled chicken breast. You can also add extra spinach or roasted vegetables to increase volume without many calories.

5. Can I meal-prep this dish for the week?

Definitely. Store pre-cooked spaghetti squash, chicken, and sauce separately in airtight containers. Combine and reheat portions as needed for fresh, creamy meals throughout the week.

6. What other recipes pair well with this one?

If you’re looking to expand your Italian-inspired meal plan, try: White Spaghetti Bolognese for a velvety, lighter take on the classic. Green Spaghetti for a fresh, spinach-based pasta alternative. Pistachio Pesto Pasta for a rich, nutty flavor contrast.

Tuscan Chicken and Spaghetti Squash – Creamy Low-Carb Italian Delight

Name: Tuscan Chicken and Spaghetti Squash (Creamy Low-Carb Comfort Food)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and black pepper to taste; 1 tsp Italian seasoning; 2 tbsp butter, divided; 4 cloves garlic, minced; 1 shallot, minced; 2 tbsp sun-dried tomatoes, julienne cut (packed in oil, drained); 1 cup heavy cream; 1/3 cup Parmesan cheese, freshly grated; 3 oz baby spinach; Fresh parsley, chopped (optional garnish)

Tuscan Chicken and Spaghetti Squash (Creamy Low-Carb Comfort Food)

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Creamy, low-carb Tuscan Chicken and Spaghetti Squash made with tender chicken, sun-dried tomatoes, spinach, and Parmesan in a rich garlic sauce.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

1 medium spaghetti squash

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and black pepper to taste

1 tsp Italian seasoning

2 tbsp butter, divided

4 cloves garlic, minced

1 shallot, minced

2 tbsp sun-dried tomatoes, julienne cut (packed in oil, drained)

1 cup heavy cream

1/3 cup Parmesan cheese, freshly grated

3 oz baby spinach

Fresh parsley, chopped (optional garnish)

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Instructions

1. Pierce squash and microwave 8–12 minutes until tender. Cut, seed, and scrape strands.

2. Season chicken with salt, pepper, and Italian seasoning.

3. Melt 1 tbsp butter in a skillet, cook chicken 6–7 minutes until done, then set aside.

4. Add remaining butter, sauté garlic and shallot for 2 minutes.

5. Stir in sun-dried tomatoes; cook 1 minute more.

6. Add heavy cream and simmer until thickened.

7. Stir in Parmesan and spinach until wilted.

8. Return chicken to the pan and add spaghetti squash; toss to coat.

9. Garnish with parsley and serve warm.

Notes

Cook spaghetti squash ahead of time to save prep minutes.

Substitute heavy cream with coconut milk for dairy-free version.

Store leftovers in airtight container up to 5 days or freeze for 2 months.

Nutrition

Serving Size: 1 plate
Calories: 510
Sugar: 10g
Sodium: 344mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 32g
Cholesterol: 161mg

Find it online: https://www.flavourrecipe.com/tuscan-chicken-and-spaghetti-squash/