Creamy Tuscan Chicken & Spaghetti Squash
Easy and delicious is the theme with creamy tuscan chicken and spaghetti squash!
This dish replaces pasta with spaghetti squash, making it not only gluten free, but low carb as well! Don’t worry that you will be missing out on taste, because this dish is delightful! It has a delicious creamy sauce and is topped with cheese, making it a rich main course.
About This Recipe
Creamy Tuscan Chicken and Spaghetti Squash is definitely a comfort food the whole family will love. The incredible mixture of fresh garlic and sun-dried tomatoes along with the amazing creamy parmesan cheese sauce give this dish an incredibly rich flavor.
First Things First: Prepping
Prepare the spaghetti squash:
Method 1: INSTANT POT
Using a paring knife, carefully cut around the middle of the squash, until it is completely cut through. Scoop out seeds and discard them.
Place the rack in the bottom of the pot and add 1 cup of water.
Place the two halves of the squash in the pot. You may need to either place one on top of the other or set one sideways against the other half. Close the lid and make sure the vent is closed
Press Manual mode and set it to pressurize for 10 minutes.
When pressure is finished and it switches to warm mode, turn it off and carefully open the steam vent.
When all of the pressure is released, open the pot and remove the squash.
Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.
Method 2: MICROWAVE
Using a paring knife, carefully cut the squash lengthwise around the middle, until it is completely cut through. Scoop out seeds and discard them.
Carefully pierce each half of the squash several times with the paring knife.
Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender.
Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.
Method 3: OVEN
Using a paring knife, carefully cut the squash lengthwise around the middle, until it is completely cut through. Scoop out seeds and discard them.
Spray or brush the cut side of the squash with olive oil.
Place cut-side down in a baking pan.
Bake at 350℉ for 60 minutes or until fork tender.
Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.
Prepare:
Chicken: cut into bite-size pieces
Garlic: mince 4 cloves garlic (or use 2 tsp. garlic from a jar)
Parmesan Cheese: grate or use pre-grated
Sun-Dried Tomatoes: drain, but keep the the oil to use in recipe
It’s time to get cooking!
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