Ingredients
Scale
- 1 large spaghetti squash (about 3–4 lbs)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breast or thigh, diced into small cubes
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 large eggs
- ½ cup freshly grated Parmesan cheese (plus more for topping)
- 1 tablespoon chopped fresh flat-leaf parsley (plus more for garnish)
Optional Add-ins:
- ¼ teaspoon red pepper flakes (for a bit of heat)
- ½ teaspoon Italian seasoning (for additional herb flavor)
Preparation Tips:
- Use a sharp chef’s knife to cut the spaghetti squash in half lengthwise.
- Choose a firm, medium-to-large spaghetti squash to ensure you have enough strands for 4 to 6 servings.
- Use freshly grated cheese for the best melt and flavor. Pre-shredded cheeses may include anti-caking agents that can affect the texture of the sauce.
- Have all ingredients prepped and ready before starting the cooking process. Once the squash is roasted and chicken cooked, the dish comes together quickly.
Instructions
1. Roast the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
- Drizzle the inside of each half with olive oil, then season with salt and pepper.
- Place both halves cut-side down on a parchment-lined baking sheet.
- Roast for 35 to 45 minutes, or until the squash is tender and the skin can be easily pierced with a fork.
- Remove from the oven and let cool slightly before using a fork to scrape the flesh into spaghetti-like strands. Set aside.
2. Cook the Chicken and Aromatics:
- While the squash is roasting, heat a large skillet over medium heat and add a tablespoon of olive oil.
- Add the diced chicken to the skillet, seasoning with salt and pepper. Sauté until fully cooked and lightly golden, about 7–9 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, add a bit more oil if needed and sauté the chopped onion until translucent, about 4–5 minutes.
- Add minced garlic and cook for another 1–2 minutes, stirring frequently to prevent burning.
3. Make the Sauce Base:
- In a medium bowl, whisk together the eggs and grated Parmesan cheese until well blended.
- You can add a small pinch of black pepper or red pepper flakes at this stage for flavor depth.
4. Combine Everything:
- Reduce the skillet heat to low.
- Return the cooked chicken to the skillet along with the sautéed onions and garlic.
- Add the spaghetti squash strands to the skillet, gently mixing everything together.
- Slowly pour the egg and cheese mixture into the pan while stirring constantly.
- Continue stirring until the sauce gently thickens and evenly coats all the ingredients. This should take about 2–3 minutes.
- Be sure not to overheat, or the eggs may scramble. The residual heat will cook the eggs gently and create a creamy sauce.
- Sprinkle in the fresh parsley and give the dish a final stir.
Notes
- Avoid overheating the egg mixture: Add the sauce off the heat or on very low heat and stir continuously to create a creamy texture. High heat will cause the eggs to scramble.
- Add protein variety: If you’re not a fan of chicken breast, boneless chicken thighs or ground chicken also work well and add a richer flavor.
- Make it ahead: You can roast the spaghetti squash up to 3 days in advance and store it in the fridge until you’re ready to use it.
- For added creaminess: Stir in a splash of unsweetened almond milk or heavy cream before adding the egg mixture, but this is completely optional.
- Use tongs to toss: Tongs help evenly coat the squash and chicken with the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes