Rustic Tuscan Chicken Spaghetti Squash Bake (Print Version)

Savor a hearty Tuscan Chicken Spaghetti Squash bake! Tender chicken, vibrant sauce, and roasted spaghetti squash make a comforting, flavorful meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 1 tbsp olive oil (for squash)
03 - 1 lb boneless, skinless chicken thighs
04 - 1 (5 oz) bag baby spinach
05 - 1/2 cup freshly grated Parmesan cheese, divided

→ Flavor Foundation

06 - 2 tbsp olive oil (for chicken/sauce)
07 - 1 tsp dried Italian herbs
08 - 4-5 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
10 - 1 cup low-sodium chicken broth

→ Creamy Sauce Elements

11 - 1/2 cup heavy cream

→ Finishing Touches

12 - Salt and freshly ground black pepper, to taste
13 - 1/4 cup fresh basil, roughly chopped

# Instructions:

01 - First things first, get that squash ready! Carefully halve your spaghetti squash lengthwise, scoop out the seeds, and drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Pop them into a preheated oven at 400°F (200°C) for about 35-45 minutes, or until fork-tender. This is where the magic starts; you want that slight caramelization. I always set a timer, but then I poke it to make sure it's *really* soft, you know?
02 - While the squash is roasting, pat your chicken thighs dry and season them generously with salt, pepper, and a pinch of dried Italian herbs. Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until beautifully golden brown. You're building flavor here, so don't rush it! I once tried to rush this step and the chicken didn't get that lovely crust, which, honestly, was a bit of a bummer.
03 - Remove the chicken from the skillet and set aside. Reduce the heat to medium. Add a splash more olive oil if needed, then toss in your minced garlic and chopped sun-dried tomatoes. Sauté for about a minute until fragrant – oh, that smell! It's just heavenly. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. This is where all the good flavor lives, don't leave it behind!
04 - Next, stir in the heavy cream and let it come to a gentle simmer. Once it starts to thicken slightly, add your entire bag of baby spinach. It'll look like a mountain, but don't fret; it'll wilt down in no time. Keep stirring until the spinach is completely softened. This creamy, vibrant green sauce is just so inviting, I didn't expect that the first time I made it, but it works!
05 - Nestle the seared chicken thighs back into the sauce. If your skillet isn't oven-safe, transfer everything to a baking dish. Scrape the spaghetti squash strands from their shells with a fork – they should come out easily, like delicate noodles. Add the squash directly into the skillet with the chicken and sauce. Give it a gentle toss to coat everything evenly. This is where the Tuscan Chicken Spaghetti Squash really starts to look like a meal!
06 - Sprinkle generously with half of your freshly grated Parmesan cheese. Transfer the skillet or baking dish to the oven (still at 400°F/200°C) for another 10-15 minutes, or until the chicken is cooked through and the sauce is bubbly. The cheese should be melted and slightly golden. Pull it out, scatter with the remaining Parmesan and fresh basil, and let it rest for a few minutes. The aroma is just incredible, honestly.

# Notes:

01 - Don't rush the squash roasting; that caramelization is everything!
02 - Sauce keeps great in the fridge for a few days, perfect for meal prep.
03 - Tried feta once instead of Parmesan; it added a lovely tang, but Parmesan is classic.
04 - A sprinkle of fresh basil makes this dish sing, honestly.

# Equipment Needed:

01 - Large oven-safe skillet (or separate baking dish)
02 - baking sheet
03 - sharp knife
04 - cutting board
05 - measuring spoons/cups
06 - whisk (optional)
07 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 35g

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