Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
Cooking
- In a skillet, heat olive oil over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Next, add the diced chicken and Italian seasoning, cooking until the chicken is browned and fully cooked.
Assembly
- Once the squash is ready, use a fork to scrape out the spaghetti-like strands from the inside.
- Combine the spaghetti squash strands with the garlic chicken mixture, mixing well.
- Serve topped with generous amounts of Parmesan cheese and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop before enjoying again. For best results, separate the chicken mixture from the spaghetti squash to maintain texture.
