• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Richflavour.com

  • Home
  • About
  • Contact
  • Recipes
  • Buy Adspace
  • Hide Ads for Premium Members

Parmesan Lemon Baked Spaghetti Squash with Chicken

January 20 - 2:16 pm

Spaghetti Squash make with butter seared chicken, parmesan-cheese, fresh-parsley and a lemon. This recipe so easy and very tasty make your perfect lunch.

Ingredients:

  • 1 medium spaghetti-squash (about 2 ½ lbs)
  • 1¼ lbs boneless, skinless chicken thighs
  • 2 oz grated-parmesan, pecorino or a mixture (about ¾ cup)
  • ½ cup fresh-parsley leaves and tender stems, chopped
  • 1 tbsp olive-oil (more for baking the squash)
  • 1 lemon, halved
  • 1 tbsp butter
  • salt and fresh ground black-pepper, to taste

If you make this recipe, make certain to leave a comment below and rate the recipe! You could even share this recipe on your social media. You can also find me on Pinterest.

Maybe you wanna make this recipes at home and i think your family will love it!

  • Grilled Pineapple Chicken (Paleo + Whole30)
  • Healthy Turkey Chili
  • Teriyaki Chicken Casserole
  • Vegan Ginger Quinoa Bowl
Print Recipe

Parmesan Lemon Baked Spaghetti Squash with Chicken

Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 4
Calories: 301kcal
Author: Brittany

Ingredients

  • 1 medium spaghetti-squash (about 2 ½ lbs)
  • 1¼ lbs boneless, skinless chicken thighs
  • 2 oz grated-parmesan, pecorino or a mixture (about ¾ cup)
  • ½ cup fresh-parsley leaves and tender stems, chopped
  • 1 tbsp olive-oil (more for baking the squash)
  • 1 lemon, halved
  • 1 tbsp butter
  • salt and fresh ground black-pepper, to taste

Instructions

Bake Squash

  • Heat the oven to 375°F & line a rimmed baking-sheet (or big baking-dish) with parchment-paper.
  • Using heavy-chef's knife cut squash in half lengthwise (look the notes section for how to do so safely). Remove the seeds and discard.
  • Lightly drizzle the cut-side of each squash with olive-oil, then season with pepper and salt.
  • Put cut side-down on the baking-sheet and bake for 40-50minutes till it's tender and easily pierced with a knife.

Cook Chicken

  • Approximately 20minutes prior to the squash has finished baking, cook the chicken. Cut the chicken to 1" chunks, season with salt and let rest for 5-10minutes.
  • Heat a tbsp of olive oil and butter in a wide-skillet over medium-high heat. When the butter-sizzles, add the chicken-thighs and cook till well browned on one side for 5-7minutes.
  • Flip the chicken and cook for another 5-10minutes, till the chicken is cooked-through.
  • Add the juice of a lemon and cook for approximately 30seconds, scraping up the browned-bits on-the-bottom of the pan.

Finish

  • When the squash done, reverse them that the cut-side is facing-up & let it cool for 5minutes.
  • Run a fork-through the flesh to divide the"spaghettilike" strands then put in the skillet with chicken.
  • Stir in most of the cheese, parsley and some fresh ground-pepper. Serve with cheese & extra -squeeze of lemon-juice.

Notes

  • To cut the squash, you’ll require aheaby-chef’s knife, a towel to keep it stable as you cut and to safeguard your hand, and a few muscle strength. Cut the squash from stem to end, but do not attempt to cut through the stem (it is too hard ). When you have cut through the squash, simply pull each half aside.
  • If you’re short on time, then you can microwave the squash. To do this, cut the squash in-half, scoop-out the seeds and also season the squash with olive-oil, salt and pepper. Put the squash cut-side-down at a microwave-safe baking dish. Fill the dish with water that it is all about 1″ deep. Microwave for 5minutes, then check the squash and continue to microwave for a few minutes till the squash is tender and easily pierced with a knife. Permit the squash to cool then scoop the flesh out with a fork.
  • How to Roast Spaghetti Squash Seeds: Eliminate pulp and fibrous threads out of seeds. Simmer seeds in salted-water for 10minutes. Drain and pat dry. Toss seeds together with olive-oil and lightly season with salt. Roast in a 325°F oven for 15-20minutes. The seeds won’t change considerably in colour, but will crunch when done.

This Grilled Pineapple Chicken (Paleo + Whole30) includes a smoky-barbecue flavor, with a hint of sweetness & juicy-grilled pineapple to get a healthful dinner…. Read More

Maybe You Like This Recipes:

Creamy Chicken Olivia Recipe

MARRY ME CHICKEN RECIPE

Chicken Quesadillas Fajita Style Recipe

Healthified Chicken Noodle Casserole - Chicken Recipe

Chicken Stuffed Zucchini Boats

Cilantro Lime Chicken With Mango Salsa

Easy Greek Chicken with Tzatziki Sauce

Easy Shawarma Marinade Recipe

Filed Under: Chiken Recipes

Previous Post: « Grilled Pineapple Chicken (Paleo + Whole30)
Next Post: Loaded Burger Bowls with Special Sauce – (Whole30, Paleo, Low Carb) »

Primary Sidebar

Categories

Recent Recipes

Loaded Burger Bowls with Special Sauce Recipe

Loaded Burger Bowls with Special Sauce

Vegan Wellington

Vegan Wellington

Basil Chickpea Coconut Curry

Basil Chickpea Coconut Curry

Keto Pizza Roll Ups

Easy Keto Pizza Roll Ups

Sautéed Cinnamon Apples

Sauteed Cinnamon Apples

Cajun Cauliflower Rice

Easy Cajun Cauliflower Rice

Spanish Chicken And Cauliflower Rice

Cheesy Ground Beef Enchiladas

Mongolian Ground Beef Noodles




Most Viewed

Fresh Spring Rolls Recipe

Buttermilk Fried Chicken

Easy Roasted Veggie Tacos + Chipotle Cashew Crema!

French Dip Sandwich

One Pan Vegan Thai Curry Recipe

Bow Tie Pasta Lasagna

Roasted Cauliflower Burrito Bowls

SLOW COOKER BEER BRAISED BEEF SHORT RIBS

Balsamic Soy Roasted Garlic Mushrooms Recipe




Footer

About Me

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2025 - richflavour.com - Privacy Policy - Copyright