When I think of autumn, I always think of the warm smells of cinnamon and cloves, a hearty chili simmering in the crockpot, and a new season’s worth of produce to enjoy. The summer gardening season has come and gone in the blink of an eye and the tomatoes, cucumbers, and green beans have been pickled and preserved. This means it’s time to set my sights on fall’s bounty.
While I plan to feature all kinds of fruits and vegetables on my blog this season, today I’m sharing a spaghetti squash recipe. In recent years spaghetti squash has become incredibly popular and I’ve seen some creative spaghetti squash recipes like pepperoni pizza, stuffed chicken taco, and pad thai. As delicious as those sound, I’m going to share my scrumptious lemon garlic chicken with spaghetti squash recipe!
One of my favorite things about this recipe is how easy it is. The trickiest part of this recipe might be cutting the spaghetti squash in half! (Don’t worry, I have a trick to help you there). Whip this up for an easy weeknight dinner or make in advance for a quick meal prep!
Lemon Garlic Chicken With Spaghetti Squash Recipe
- 4 boneless skinless chicken breasts
- 2 spaghetti squash
- ⅔ cup extra virgin olive oil
- 1 ½ tablespoons of minced garlic
- The juice from 1 large lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon pepper
- Optional: parmesan cheese for serving
Preheat the oven to 400 degrees. Put your spaghetti squash in the microwave for about five minutes to soften and then cut lengthwise. Scoop out the seeds, pour a drizzle of olive oil on the inside, and place on a baking sheet with the outside portion facing up.
While the oven is heating, whisk together the olive oil, minced garlic, lemon juice, oregano, honey, salt, and pepper. Divide the olive oil mixture, pouring ⅓ of the mixture over the chicken, and setting the remaining portion aside.
Add both the chicken breast and spaghetti squash in the oven. Depending on the size of your chicken breast you’ll want it to cook between 20 – 30 minutes. You will leave the spaghetti squash in the oven for a total of 40 minutes.
Once everything is out of the oven you’ll want to let the spaghetti squash cool to avoid burning yourself. After 10 – 15 minutes take a fork and start scraping the inside of the squash over a bowl. The squash should easily come out in thin, spaghetti-like strands. Pour the remaining olive oil mixture over the spaghetti squash and coat evenly.
Divide the squash into four servings and top each serving with a chicken breast. Sprinkle some parmesan cheese onto your portion if you’d like and enjoy! If you like this spaghetti squash recipe, please share it with others so they can enjoy this healthy and tasty autumn meal as well.
Looking for an autumn desert to round out this meal? Try my baked apple crisp with healthy coconut whipped cream!