Tender lemon-garlic chicken atop roasted spaghetti squash, finished with Parmesan. A light, satisfying gluten-free main dish.
# What You’ll Need:
→ Spaghetti Squash
01 - 1 large spaghetti squash (approximately 3 lbs)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ Lemon Garlic Chicken
05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ Finishing
13 - ½ cup freshly grated Parmesan cheese
14 - Fresh parsley for garnish
15 - Extra lemon wedges for serving
# Method:
01 - Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on parchment-lined baking sheet.
02 - Roast for 40 to 45 minutes until flesh is tender and strands separate easily with fork. Set aside to cool slightly.
03 - While squash roasts, season chicken pieces with salt, pepper, oregano, and half the lemon zest.
04 - Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
05 - Add minced garlic to skillet and cook for 1 minute until fragrant.
06 - Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
07 - Once squash is cool enough to handle, use fork to scrape flesh into spaghetti-like strands.
08 - Divide squash among serving plates. Top each portion with lemon garlic chicken and pan sauce.
09 - Sprinkle with Parmesan and fresh parsley. Serve with lemon wedges if desired.
