Tender lemon-garlic chicken atop roasted spaghetti squash strands, finished with Parmesan for a light, satisfying gluten-free meal.
# What You Need:
→ Spaghetti Squash
01 - 1 large spaghetti squash, approximately 3 pounds
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Lemon Garlic Chicken
05 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ Finishing
13 - 1/2 cup freshly grated Parmesan cheese
14 - Lemon wedges for serving
15 - Fresh parsley for garnish
# How To Make:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 40 to 45 minutes until flesh is tender and strands separate easily with a fork. Set aside to cool slightly.
02 - While squash roasts, season chicken pieces with salt, pepper, oregano, and half the lemon zest.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6 to 8 minutes.
04 - Add minced garlic to skillet and cook for 1 minute until fragrant.
05 - Stir in remaining lemon zest, lemon juice, and chopped parsley. Cook for 1 to 2 minutes, then remove from heat.
06 - Once cooled enough to handle, use a fork to scrape squash flesh into spaghetti-like strands.
07 - Divide squash strands among plates and top each portion with lemon garlic chicken and pan sauce. Sprinkle with Parmesan and additional parsley. Serve with lemon wedges if desired.
