If you’re searching for a light yet satisfyingly rich meal that bursts with vibrant flavors, this Creamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe is exactly what you need. The tender strands of roasted spaghetti squash provide a wonderful, low-carb base that soaks up the luscious, savory sauce made from sun-dried tomatoes, creamy coconut milk, and a touch of paprika. Paired with juicy chicken breast and fresh spinach, this dish is a delightful harmony of textures and colors that’s perfect for cozy weeknights or impressing friends with something a little different. Once you dive into this recipe, it’s hard not to keep it bookmarked for repeat dinners!
Ingredients You’ll Need
This recipe comes alive with simple, wholesome ingredients that each play a special role in bringing out the best flavors and textures. From the naturally sweet, stringy spaghetti squash to the creamy, flavor-packed sauce, every item is essential for that perfect finish.
- Spaghetti squash: This is your beautiful, low-carb pasta substitute that roasts up tender with a delightful bite.
- Red or yellow onion: Adds a subtle sweetness and hearty base flavor when sautéed with the chicken.
- Boneless skinless chicken breast: A lean protein that cooks quickly and complements the creamy sauce perfectly.
- Garlic cloves: Minced fresh garlic brings warmth and depth to the dish’s aroma and taste.
- Paprika: Provides a gentle smoky note that enhances the overall complexity of the sauce.
- Red pepper flakes (optional): For those who like a hint of heat, this adds just the right kick without overpowering the dish.
- Full-fat coconut milk: The creamy base replaces traditional cream beautifully, lending subtle sweetness and richness.
- Sun-dried tomatoes: Packed with concentrated tomato flavor, they inject a tangy, savory punch that’s utterly addictive.
- Baby spinach: Fresh greens that wilt into the sauce and add a pop of color and nutrients.
- Sea salt: Essential for seasoning and bringing out the natural flavors of all other ingredients.
How to Make Creamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 375 degrees Fahrenheit. Carefully cut off the tip and tail of the spaghetti squash and slice it in half lengthwise. This step can be tricky, so make sure your knife is sharp and exercise caution. Scoop out the seeds and innards with a spoon, then drizzle each half with olive or avocado oil and sprinkle with sea salt. Place the squash halves cut side down on a baking sheet and roast in the oven for 40 to 55 minutes. The roasting time depends on your preference for al dente or softer strands, but either way, the sweet, tender squash will be a perfect foundation for the dish.
Step 2: Prepare the Sun-Dried Tomato Sauce with Chicken
While your spaghetti squash is roasting, heat avocado oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about five minutes. Next, add the chopped chicken and minced garlic, spreading the pieces out evenly to give them a chance to brown and develop flavor. Cook for five to six minutes until the chicken is golden brown in spots. This step builds a savory base that perfectly balances the creamy sauce.
Step 3: Simmer the Creamy Sun-Dried Tomato Sauce
To the skillet, add paprika, red pepper flakes if using, coconut milk, and drained sun-dried tomatoes. Stir everything together and bring the mixture to a boil. Let it simmer for 10 to 15 minutes as the sauce thickens to a luscious, Alfredo-like consistency. Don’t worry if your coconut milk looks separated when you open the can — heating it will seamlessly combine the cream and water portions into a smooth sauce.
Step 4: Add Spinach and Combine with Spaghetti Squash
Once the sauce has thickened, stir in the baby spinach and cover the skillet. Allow the spinach to wilt, which only takes a few minutes, then mix it thoroughly into the sauce. Use a fork to gently scrape the roasted spaghetti squash flesh into strands and transfer them straight into the skillet. Toss everything together so the squash strands soak up that creamy, tangy goodness. Taste and adjust with sea salt or a squeeze of fresh lemon juice to brighten the dish.
Step 5: Serve and Enjoy!
Spoon the warm, creamy mixture into bowls and enjoy immediately. For an extra touch of texture and flavor, sprinkle some chopped pistachios on top—they bring a delightful crunch that contrasts beautifully with the softness of the squash and sauce. This step turns a simple meal into a memorable experience.
How to Serve Creamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe
Garnishes
Sprinkling fresh herbs like chopped basil or parsley adds a fragrant, fresh note that lifts the entire dish. Crumbled feta or shaved Parmesan cheese is also incredible for those who want a bit more richness and a salty punch. Simply toasted nuts or seeds provide an unexpected crunch that makes every bite exciting.
Side Dishes
This dish is hearty on its own, but pairing it with a simple arugula salad tossed in lemon vinaigrette or roasted seasonal vegetables complements the creamy sauce without overwhelming the palate. Garlic bread or a warm, crusty baguette also make perfect sides if you want to soak up every bit of leftover sauce.
Creative Ways to Present
For a fun twist, you could serve the creamy sun-dried tomato spaghetti squash and chicken directly inside the roasted squash shells—this makes for an impressive presentation at dinner parties or family gatherings. Alternatively, layering it in small ramekins and topping with breadcrumbs gives a lovely baked casserole feel, perfect for get-togethers.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The creamy sauce may thicken upon chilling; simply reheat gently with a splash of water or broth to restore the perfect consistency.
Freezing
This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe freezes reasonably well if you want to prepare in bulk. Portion it into freezer-safe containers and freeze for up to two months. Keep in mind, the texture of the cooked spinach and squash might change slightly, but the flavors will remain vibrant.
Reheating
When reheating, do so over low to medium heat on the stove, stirring frequently. Add a little water, broth, or a splash more coconut milk to loosen up the sauce and prevent it from drying out. Microwave reheating is possible but stir halfway through to ensure even warming.
FAQs
Can I use regular cream instead of coconut milk?
Absolutely! If you prefer dairy, heavy cream or half-and-half can replace the coconut milk for an equally rich, smooth sauce. The flavor profile will be slightly different, but still delicious.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease, thanks to the spaghetti squash replacing traditional pasta.
Can I substitute the chicken with another protein?
Definitely. Shrimp, turkey, or even firm tofu can be great alternatives to chicken. Just adjust cooking times accordingly to ensure your protein is cooked through.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth that balances the creaminess without overwhelming the dish. You can easily omit them if you prefer a milder flavor or increase for more heat.
What’s the best way to pick a spaghetti squash?
Look for a squash that feels heavy for its size with a firm, unblemished skin. Smaller to medium sizes tend to be sweeter and more tender, which is perfect for this recipe.
Final Thoughts
This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe has quickly become one of my favorite go-to dinners for its incredible balance of comfort, nutrition, and bold flavor. It’s so rewarding to make a dish that feels indulgent yet is packed with wholesome ingredients. I can’t wait for you to try it yourself and enjoy every creamy, tangy, delicious bite!
PrintCreamy Sun-Dried Tomato Spaghetti Squash with Chicken Recipe
This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken is a delicious, low-carb, and hearty meal perfect for a wholesome dinner. Roasted spaghetti squash strands are combined with a rich and creamy sun-dried tomato sauce featuring tender chicken, garlic, spinach, and a touch of spice, all brought together with full-fat coconut milk for a dairy-free creamy texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 1 medium-sized spaghetti squash (roasted)
Chicken and Sauce
- 1 cup red onion (or yellow onion, chopped)
- 1 pound boneless skinless chicken breast (chopped)
- 4 cloves garlic (minced)
- 2 tsp paprika
- ¼ tsp red pepper flakes (optional)
- 1 (15-oz) can full-fat coconut milk
- 1 (8-oz) jar sun-dried tomatoes, drained
- 5 ounces baby spinach
- Sea salt to taste
- 1–2 tablespoons olive oil or avocado oil (for roasting and sautéing)
Instructions
- Preheat and Prepare Spaghetti Squash: Preheat the oven to 375°F. Cut off the tip and tail of the spaghetti squash and slice it in half lengthwise. Scoop out and discard the seeds and innards.
- Roast the Squash: Drizzle each half with 1-2 tablespoons of olive or avocado oil, distributing it evenly across the flesh. Sprinkle with sea salt. Place the squash cut-side down on a baking sheet and roast in the center of the oven for 40 to 55 minutes until the flesh is tender and can be shredded with a fork.
- Cool the Squash: Remove from the oven and allow the squash to cool until you can handle it safely.
- Prepare Sauce Base: While the squash roasts, heat avocado oil in a large 12-inch skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Cook Chicken and Garlic: Add chopped chicken and minced garlic to the skillet, spreading evenly. Cook for 5-6 minutes, stirring occasionally, until the chicken develops a slight golden-brown color.
- Add Seasonings and Coconut Milk: Stir in paprika, red pepper flakes (if using), full-fat coconut milk, and drained sun-dried tomatoes. Bring to a boil, then simmer and stir occasionally until the sauce thickens to an Alfredo-like consistency, about 10 to 15 minutes.
- Add Spinach: Add baby spinach to the skillet, cover, and cook for 2-3 minutes until the spinach wilts. Stir spinach into the sauce mixture.
- Combine Spaghetti Squash: Use a fork to shred the cooked spaghetti squash flesh into strands. Transfer the strands to the skillet and mix well with the sauce and chicken.
- Adjust Seasoning and Serve: Taste and adjust seasoning with sea salt and a drizzle of lemon juice to brighten flavors. Serve hot, optionally topped with chopped pistachios for added texture.
Notes
- Be very careful when cutting the spaghetti squash as the skin is tough; use a sharp knife.
- For al dente squash strands, roast for 35-40 minutes; for softer strands, roast 45-55 minutes.
- If coconut milk separates, simply scoop all contents into the pan—the heat will recombine cream and water.
- Red pepper flakes are optional; adjust to your spice preference.
- Chopped pistachios add a delightful crunch when sprinkled on top before serving.
