You’ll get a zesty, low‑carb dinner in under an hour. The chicken stays juicy, the squash turns into noodle‑like ribbons, and the lemon‑tomato sauce ties everything together.
The method uses one skillet and the oven, so cleanup stays simple. Follow each step and you’ll have a comforting plate that feels special without the fuss.
Tips & Tricks
- Check squash softness by poking with a fork; it should slide in easily before baking is finished.
- Use a meat thermometer; chicken is safe at 165°F (74°C).
- If the sauce looks thin, let it simmer uncovered a few more minutes to thicken.
Step-by-Step Instructions
1. Preheat the oven to 400˚F (200˚C).
2. Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
3. Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
4. Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
5. Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
6. Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
7. Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
8. Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
9. Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
10. Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
11. Pour the sauce over the squash. Serve immediately.
12. Enjoy!
How to Store Lemon Chicken & Spaghetti Squash
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Squash strands freeze poorly; keep sauce separate if freezing for up to 2 months.
Reheating
Reheat sauce on the stove over low heat, adding a splash of broth if needed; warm squash gently in the microwave.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, cut thighs into similar pieces and cook until they reach 165°F; they stay juicier but may need a minute longer.
Q: What if I don’t have cherry tomatoes?
Use regular diced tomatoes or a can of crushed tomatoes; the sauce will be less sweet but still tasty.
Q: How do I know the squash is done?
A fork should slide into the flesh with little resistance; the edges will be lightly browned.
Q: Is this dish low‑carb?
Spaghetti squash contains about 10 g net carbs per cup, making the whole plate suitable for many low‑carb plans.
Lemon Chicken & Spaghetti Squash. Easy Oven‑Baked Dinner
A bright, low‑carb dinner where tender chicken and lemon‑kissed sauce mingle with fluffy spaghetti squash strands for a satisfying weeknight plate, ready in under an hour.
Ingredients
Instructions
- 1Preheat the oven to 400˚F (200˚C).
- 2Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- 3Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- 4Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- 5Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- 6Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- 7Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- 8Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- 9Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- 10Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- 11Pour the sauce over the squash. Serve immediately.
- 12Enjoy!
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.
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