I have to say, this Parmesan Spaghetti Squash with Chicken is one of those comfort meals I turn to when I want something cozy but light. It’s warm, lemony, full of flavor, and just so satisfying. Plus, if you’ve got leftover chicken or squash, it’s a great way to pull things together without making a whole production out of dinner.
Why I Keep Coming Back to This Recipe
Spaghetti squash on its own doesn’t excite me much—kind of neutral, if I’m being honest. But once you bring in golden butter-seared chicken, good parmesan, and that hit of fresh lemon, it becomes something I genuinely look forward to. I make it often when I want a low-carb dish that still feels hearty.
This one also holds up really well in the fridge, which is a big plus. I’ve packed it for lunch the next day more times than I can count. It reheats beautifully, and sometimes I even eat it cold right out of the container—don’t judge me.
What You’ll Need to Pull This Together
Spaghetti Squash
Look for one that’s firm, without any dents or soft spots. It should feel heavier than it looks—always a good sign. I try to pick one with the stem still attached (dry and stubby is ideal) because that usually means it’s fresher and will roast up nicely.
If you’ve never roasted spaghetti squash before, don’t stress. Just cut it in half, scoop out the seeds, rub it with oil, and roast cut-side down at 375°F. The strands get tender and a little golden, which brings out more flavor than steaming ever could.
Chicken
I switch it up depending on what I have. Chicken thighs add more flavor and stay juicier, but chicken breasts are great if you want a leaner option. I cut them into small pieces and sauté them in a mix of olive oil and butter—trust me, the butter makes a difference here.
Parmesan Cheese
If you’ve got Parmigiano-Reggiano on hand, use it. It adds depth and saltiness that ties everything together. But don’t stress if you’ve got something else. I’ve tried this with crumbled goat cheese, a sharp white cheddar, even feta. Just go for something bold and flavorful.
Fresh Lemon Juice
After the chicken is cooked, I squeeze in lemon juice to deglaze the pan. It lifts all those browned bits stuck to the skillet and brings some brightness that cuts through the richness. It’s a little step that makes a big difference.
Parsley
Optional—but I love the freshness it adds. It gives the dish a bit of color and a herby finish that feels clean and bright. If you’ve got some wilting in the fridge, this is a good way to use it up.
How I Make This – Step by Step
I usually roast the squash first thing—it takes about 40 minutes, so I get that going while I prep the rest. If I’ve got a little time on the weekend, I roast the squash ahead of time and just keep it in the fridge. It holds up for several days and makes dinner feel so much faster.
While that’s in the oven, I dice up the chicken and season it well with salt. I like to use a mix of butter and oil to sauté it. The butter gives it a golden, crispy edge that you just don’t get with oil alone.
Once the chicken is cooked, I hit the pan with lemon juice and scrape up all those tasty browned bits. Then, I toss in the spaghetti squash strands, some grated parmesan, and chopped parsley. I give it all a good stir and taste for seasoning. That’s it.
Helpful Cooking Tips From My Kitchen
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Roast the squash until golden: If it’s still pale, let it go longer. Those toasty edges bring a subtle sweetness that balances the lemon and cheese.
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Use a fork to shred: Don’t try to scoop with a spoon—it turns to mush. Just drag a fork gently through the flesh and let the strands separate naturally.
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Don’t overcrowd the pan when cooking chicken: If your skillet is small, cook in two batches so the pieces get that nice browning.
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Add extra lemon or chili flakes if you like a little more zing. I sometimes sprinkle in a pinch of red pepper flakes at the end.
Meal Prep and Leftover Notes
I often roast a couple of spaghetti squashes on Sunday so I can make this dish midweek without having to turn on the oven. The cooked squash keeps in the fridge for up to a week in an airtight container.
If you’re making this for a meal prep lunch, portion everything out in containers and reheat in the microwave or on the stovetop. The flavors stay bold and the texture doesn’t suffer, which isn’t always the case with veggie-based dishes.
Ways to Serve It
This is a full meal on its own, but sometimes I’ll serve it with:
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A green salad with a mustard vinaigrette
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Garlic sautéed spinach
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Crusty bread if no one’s counting carbs that day
You can even stuff the mixture back into the squash shells and serve it that way—it looks impressive if you’re feeding guests.
How to Store and Reheat
Fridge: Keep leftovers in an airtight container for 4–5 days.
Reheat: Warm it in a skillet over medium heat with a splash of water or broth, or microwave it in a covered bowl until heated through.
Freezer: I don’t usually freeze this because the squash tends to get watery, but if you do, freeze it in individual portions for up to a month and thaw in the fridge before reheating.
Parmesan Spaghetti Squash with Chicken
If you've ever found spaghetti squash a little underwhelming, this version will totally change your mind. Roasted until tender and tossed with buttery chicken, nutty parmesan, lemon, and loads of fresh herbs—this dish is cozy, flavorful, and seriously hard to stop eating.
Ingredients
- 1 medium spaghetti squash (about 2½ to 3 pounds)
- 1¼ pounds boneless, skinless chicken thighs
- ¾ cup grated parmesan or pecorino (or a mix), about 2 oz
- ½ cup chopped fresh parsley (leaves and tender stems)
- 1 lemon, halved
- 1 tablespoon butter
- 1 tablespoon olive oil, plus extra for roasting
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Spaghetti Squash : Get your oven going at 375°F (190°C). Line a large baking dish or sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise—don’t force the knife through the stem, just work around it and pull the halves apart. Scoop out the seeds and stringy bits with a spoon.
- Rub a bit of olive oil over the cut sides and season with salt and pepper. Place them cut side down on your prepared pan and roast until a knife slides through easily—usually 40 to 50 minutes.
- Cook the Chicken : While the squash roasts, start prepping the chicken. Cut it into bite-sized pieces and sprinkle with salt. Let it sit for 5 to 10 minutes while you heat a wide skillet over medium-high.
- Add the olive oil and butter to the pan. Once the butter starts to sizzle, add the chicken in a single layer. Let it cook undisturbed until one side is deeply golden, about 5–7 minutes. Flip and cook another 5–10 minutes until fully cooked through.
- Squeeze in the juice from half a lemon and use a wooden spoon to scrape up all those flavorful bits stuck to the pan.
- Bring It All Together : Once the squash is cool enough to handle, flip the halves over and use a fork to gently pull the strands into spaghetti-like ribbons. Add them straight into the skillet with the chicken.
- Toss everything together with most of the cheese, parsley, and a bit of black pepper. Serve warm with extra cheese and a little more lemon juice on top, if you'd like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 468Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 204mgSodium 835mgCarbohydrates 21gFiber 4gSugar 7gProtein 44g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get
Can I use rotisserie chicken instead?
Yes! Shred it and toss it into the skillet after deglazing with lemon juice. It’s a great shortcut.
Is there a dairy-free option?
You can skip the parmesan or swap in a dairy-free cheese. The lemon and herbs still carry a lot of flavor.
Can I add veggies?
Definitely. I’ve thrown in baby spinach, mushrooms, even a handful of cherry tomatoes before. Just sauté them quickly before mixing everything together.
Let me know if you give this a try. I’d love to hear how you make it your own—whether you tweak the cheese or throw in some extra herbs from your garden. It’s one of those dishes that’s easy to customize and hard to mess up.
Let’s keep things simple, flavorful, and satisfying. That’s the kind of cooking I love.
Try other Spaghetti Squash recipes:
