Tender lemon-garlic chicken atop roasted spaghetti squash strands, finished with Parmesan. Light, healthy, and gluten-free.
# What You Need:
→ Spaghetti Squash
01 - 1 large spaghetti squash, approximately 3 pounds
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Lemon Garlic Chicken
05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ Finishing
13 - 1/2 cup freshly grated Parmesan cheese
14 - Lemon wedges for serving
15 - Fresh parsley for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place cut-side down on parchment-lined baking sheet and roast for 40-45 minutes until flesh is tender and strands separate easily with a fork.
02 - While squash roasts, season chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and half the lemon zest.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, for 6-8 minutes until golden and cooked through.
04 - Add 4 minced garlic cloves to skillet and cook for 1 minute until fragrant. Stir in remaining lemon zest, lemon juice, and 2 tablespoons chopped fresh parsley. Cook for 1-2 minutes, then remove from heat.
05 - Once roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
06 - Divide shredded squash among serving plates. Top each portion with lemon garlic chicken and pan sauce. Sprinkle with 1/2 cup Parmesan cheese and additional fresh parsley. Serve with lemon wedges if desired.
