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overhead shot of lemon chicken spaghetti squash with fork in it
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4.67 from 6 votes

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
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 295kcal


  • one 3 lb spaghetti squash
  • 2 large chicken breasts 14 oz
  • 1 tablespoon olive oil
  • salt & pepper

Lemon Garlic Cream Sauce

  • ¼ cup onion chopped finely
  • 1 tablespoon butter
  • 2 garlic cloves minced
  • ½ cup chicken stock
  • juice of ½ a lemon
  • ½ cup cream
  • teaspoon salt optional; to taste


  • ½ 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