Creamy 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.
