Chicken and Spaghetti Squash with Garlic Butter Recipe

This Chicken Spaghetti Squash by MOMables – Laura Fuentes is made with the most delicious garlic butter sauce that will quickly become a new family favorite meal from the first bite!

Ingredients:

• 1 large spaghetti squash, washed
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon + 1 teaspoon Italian seasoning, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1–2 tablespoons olive oil
• 2 tablespoons fresh lemon juice, about 1 lemon
• 1 cup half and half
• ¼ cup unsalted butter
• 3 cloves garlic, minced
• Pinch of red pepper flakes
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped parsley

Directions:

Prepare all the needed ingredients and measure them as stated in the list above.

Slice the spaghetti squash in half lengthwise. Scrape the seeds out using a spoon and discard them. Using a fork, pierce through the skin of the squash 6 to 7 times. Place one of the prepared squashes in a microwave-safe baking dish.

Fill the water in the squash cavity and place the second prepared squash on top, matching the sliced seams of the squash. Place the dish in the microwave to cook for 10 minutes, or until the skin has softened and shreds easily.

Meanwhile, pat dry the chicken breasts using some paper towels. Then, generously season both sides of the chicken with a tablespoon of Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast and cook for 6 minutes on each side, or until golden brown.

Sprinkle with lemon juice and turn off the heat when the chicken is ready. Remove the chicken from the skillet and set it aside on a plate to rest for 5 minutes before slicing into diagonal strips. Pour the half and half into a microwave-safe bowl and heat for a minute, or until warmed.

Melt butter in the same skillet over medium-high heat. Then, add the garlic and cook for a minute while constantly stirring. Next, slowly add the warmed half and half, Italian seasoning, and red pepper flakes. Add in the parmesan cheese and stir until the sauce has slightly thickened. Toss the chicken in the skillet with the sauce until it is evenly coated.

Turn down the heat to low and bring the mixture to a simmer.

On a plate, shred and scrape the cooked squash using a large fork. Top it with the chicken and lemon-garlic sauce and sprinkle with freshly chopped parsley.

Serve and enjoy!

Chicken and Spaghetti Squash with Garlic Butter Recipe