Lemon Chicken Spaghetti Squash (Prep Ahead)
This Lemon Chicken Spaghetti Squash recipe can be pre-baked and stored in the fridge for an easy meal prep dinner. When you’re ready for a delicious, gluten-free, low carb dinner, throw it all together and bake it up!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
- one 3 lb spaghetti squash
- 2 large chicken breasts 14 oz
- 1 tablespoon olive oil
- salt & pepper
Lemon Garlic Cream Sauce
- 1/4 cup onion chopped finely
- 1 tablespoon butter
- 2 garlic cloves minced
- 1/2 cup chicken stock
- juice of 1/2 a lemon
- 1/2 cup cream
- 1/8 teaspoon salt optional; to taste
- 1/2 cup shredded cheese I used mozzarella
Squash & ChickenHeat oven to 350°F.
Cut spaghetti squash in half and scoop out seeds. Place face-down in a 9x13 inch baking dish and add ½ cup of water to the base of the dish.
Bake in the pre-heated oven for 45-50 minutes, until soft on the inside and a knife inserts into the flesh of the squash easily.
While squash is baking, prep the chicken. Toss in olive oil and season with salt & pepper. Bake in the oven for 30 minutes or until cooked through. Allow to cool before cutting into cubes.
Lemon Garlic Cream SauceWhile squash and chicken are baking, prep the sauce.
In a small saucepan, melt the butter. Add onion and cook for 4-5 minutes, until soft and translucent.
Add the garlic and cook for 1 minute.
Add the stock and cook for 3-4 minutes, until reduced by about half.
Stir in the lemon juice and heavy cream, and heat until just bubbling. Taste and add salt if needed
Remove from heat.
Spaghetti Squash BoatsOnce squash is cooked through, remove from oven and allow to cool slightly before shredding into spaghettti-like strands using two forks. Add the chicken, toss to coat. Pour ½ cup of lemon garlic cream sauce over each half of the squash.
Return to the oven for 10-15 more minutes.
Sprinkle with cheese and bake for 5 more minutes, until melted.
Supplement with 4 oz whole wheat spaghetti (1 oz per person) for a more filling meal.
This recipe was tested with unsalted butter, so taste and decide if you need more salt in your lemon garlic cream sauce.
Serving: 1/2 a spaghetti squash boat | Calories: 295kcal | Carbohydrates: 7g | Protein: 28g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 380mg | Fiber: 1g | Sugar: 3g