Parmesan Lemon Baked Spaghetti Squash with Chicken
Spaghetti squash alone can be a bit dull, but it's amazing what butter seared chicken, parmesan cheese, fresh parsley, and plenty of lemon can do. What used to be boring turns into something that's almost impossible to stop eating. We use chicken thighs, but there's no reason you couldn't swap them for chicken breast.
Spaghetti squash alone can be a bit dull, but it's amazing what butter seared chicken, parmesan cheese, fresh parsley, and plenty of lemon can do. What used to be boring turns into something that's almost impossible to stop eating. We use chicken thighs, but there's no reason you couldn't swap them for chicken breast.
- 1 tablespoon butter
- salt and fresh ground black pepper to taste
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 1 tablespoon olive oil plus more for baking the squash
- 1 1/4 pounds boneless skinless chicken thighs
- 1 lemon halved
- 2 ounces grated parmesan pecorino or a mixture (about 3/4â cup)
- 1/2 cup fresh parsley leaves and tender stems chopped
- Carbohydrate 3.46662344393091 g
- Cholesterol 102.31318847977 mg
- Fat 9.61469002730056 g
- Fiber 1.26899994850159 g
- Protein 38.5352861774554 g
- Saturated Fat 4.86913637815929 g
- Serving Size 1 1 Serving (187g)
- Sodium 368.882929264518 mg
- Sugar 2.19762349542933 g
- Trans Fat 0.985094995054165 g
- Calories 255 calories
Step-by-step
- Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
- Using a heavy chef’s knife cut squash in half lengthwise — see the notes section for how to do this safely. Remove the seeds and discard.
- Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
- Place cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife.
- About 20 minutes before the squash has finished baking, cook the chicken. Cut the chicken into 1-inch chunks, season with salt then let rest for 5 to 10 minutes.
- Heat a tablespoon of olive oil and the butter in a wide skillet over medium-high heat. When the butter sizzles, add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes.
- Flip the chicken and cook another 5 to 10 minutes, until the chicken is cooked through. Add the juice of one lemon half and cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
- When the squash is done, flip them so that the cut-side is facing up and allow to cool for about 5 minutes.
- Run a fork through the flesh to separate the 'spaghettilike' strands, and place in the skillet with chicken.
- Stir in most of the cheese, parsley, and some fresh ground pepper.
- Serve with more cheese and an extra squeeze of lemon juice on top.
Parmesan Lemon Baked Spaghetti Squash with Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner is always a challenge. I need meals that are quick, easy, and satisfying, and this Parmesan Lemon Baked Spaghetti Squash with Chicken has become a true weeknight staple. The best part? It's incredibly versatile, adapting easily to whatever ingredients I happen to have on hand. I've found that even picky eaters (especially my kids!) can't resist this flavorful dish. The sweetness of the squash is beautifully balanced by the savory chicken and tangy lemon, creating a symphony of flavors that's as comforting as it is impressive.
The process itself is surprisingly straightforward. Roasting the spaghetti squash is incredibly simple; it's mostly hands-off cooking, allowing me to tackle other tasks while it bakes. The chicken cooks up quickly in the same pan, making cleanup a breeze – a huge plus when you're short on time. And honestly, the aroma filling the kitchen while it’s baking is enough to make anyone's day better! The simplicity doesn't compromise on flavor, though. The combination of Parmesan cheese, fresh parsley, and lemon zest adds a bright, vibrant note that elevates this dish above your typical weeknight dinner. This recipe consistently delivers a delicious, healthy, and satisfying meal that the whole family enjoys, making it a perfect example of how effortless delicious food can be.
Beyond the Basics: This recipe is a blank canvas for culinary creativity. Feel free to experiment with different herbs and spices to personalize the dish to your liking. Adding sun-dried tomatoes, roasted red peppers, or even some crumbled bacon for extra depth of flavor are all excellent options. If you're not a fan of chicken thighs, chicken breasts work just as well; you might just need to adjust the cooking time slightly. The key is to let your culinary imagination run wild. You could also use different cheeses, experimenting with different nutty or sharp notes. Consider adding some spinach or kale during the last few minutes of cooking for an extra boost of nutrients.
A Recipe for Life's Moments: This Parmesan Lemon Baked Spaghetti Squash with Chicken isn't just a recipe; it's a testament to the power of simple, delicious food to bring people together. It's the kind of dish that feels perfectly at home on a busy weeknight, yet elegant enough to serve to guests. Whether you're feeding a family, impressing a date, or simply treating yourself to a delicious and healthy meal, this recipe is sure to impress. It’s the kind of meal that feels both nourishing for the body and the soul; a reminder that even amidst the hustle and bustle of daily life, taking the time to create something delicious and share it with loved ones can make all the difference.
The versatility of this dish makes it a go-to for me, no matter the occasion. From a quick weeknight dinner to a more elaborate meal for a special occasion, this recipe always delivers. And that, my friends, is the true mark of a winner.
So, the next time you’re looking for a healthy, flavorful, and easy-to-make dinner, give this Parmesan Lemon Baked Spaghetti Squash with Chicken a try. You won't regret it!
