Lemon Garlic Chicken Spaghetti Squash

The first time I served this to my husband, he kept asking what restaurant it came from. Something about the way bright lemon hits roasted garlic creates this incredibly restaurant-worthy flavor profile that feels indulgent despite being so light. I actually stumbled onto spaghetti squash by accident when my grocery store was out of pasta, and now it is become one of our favorite weeknight rotations.

Last winter my sister came over completely exhausted from work, and I made this for dinner while she sat on my counter drinking wine and telling me about her week. She kept sneaking tastes of the chicken as it cooked and ended up eating standing up because she could not wait another second. Now she texts me every time she makes it herself with photos of her own variations.

Ingredients

• 1 large spaghetti squash: About 3 pounds gives you the perfect amount of strands, and look for one that feels heavy for its size with firm, unblemished skin
• 1 tbsp olive oil: This helps the squash roast evenly and develop those slightly caramelized edges
• ½ tsp kosher salt: Sprinkle this right after cutting to help draw out moisture and season the flesh from the inside out
• ¼ tsp black pepper: Freshly cracked gives you way more aroma and complexity than pre-ground
• 1 lb boneless skinless chicken breasts: Cut into uniform bite-sized pieces so everything cooks at the same rate
• 2 tbsp olive oil: You want enough fat in the pan to get gorgeous golden color on the chicken
• 4 cloves garlic, minced: Do not use pre-minced garlic here, fresh cloves make such a difference in the final sauce
• 1 lemon, zested and juiced: Zest first before juicing, and use a microplane if you have one for the finest texture
• ½ tsp dried oregano: This adds that subtle herbaceous backbone that makes the dish feel complete
• ½ tsp salt and ¼ tsp black pepper: Season the chicken generously before it hits the pan
• 2 tbsp fresh parsley, chopped: This adds such a beautiful fresh finish and color contrast
• ½ cup freshly grated Parmesan cheese: Grate it yourself right before serving for the best melt and flavor
• Extra lemon wedges: Always good to have more acid on the table for people who love that bright punch
• Fresh parsley for garnish: A little sprinkle on top makes everything look and taste restaurant-quality

Instructions

Roast the squash to perfection:

Preheat your oven to 400°F and cut that squash in half lengthwise, which can take some muscle, then scoop out all the seeds. Drizzle the cut sides with olive oil and hit them with salt and pepper before placing them cut-side down on a parchment-lined baking sheet. Let them roast for 40 to 45 minutes until the flesh is completely tender and a fork pulls away those strands effortlessly.

Season and sear the chicken:

While the squash is doing its thing in the oven, toss your chicken pieces with salt, pepper, oregano, and half of that lemon zest. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers slightly, then add the chicken in a single layer. Let it cook undisturbed for a couple minutes to get that gorgeous golden color, then stir occasionally until completely cooked through, about 6 to 8 minutes total.

Build that lemon garlic sauce:

Add the minced garlic right into the pan with the chicken and cook for just 1 minute until it becomes incredibly fragrant. Stir in the remaining lemon zest, all the juice, and the chopped parsley, letting everything bubble together for 1 to 2 minutes to create a pan sauce that clings to every piece of chicken.

Assemble and serve immediately:

When the squash is cool enough to handle, use a fork to scrape the flesh into those amazing spaghetti-like strands. Divide the squash among four plates and top generously with the lemon garlic chicken and all that pan sauce. Finish with a shower of freshly grated Parmesan and extra parsley, then pass extra lemon wedges at the table for anyone who wants to brighten it up even more.

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This recipe has become my go-to for dinner parties because it looks impressive but I can actually relax while the squash roasts. My friend Sarah made it for her family and said her picky kids kept asking when she was making it again, which is basically the highest compliment possible.

Make It Your Own

I have started adding crushed red pepper flakes right in with the garlic when I want a little heat, and it creates this beautiful spicy lemon situation that is honestly addictive. You could also swap in chicken thighs if you prefer dark meat, or even use a rotisserie chicken on busy weeknights and just focus on making the sauce fresh.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness of the Parmesan while complementing all that lemon brightness. For something non-alcoholic, sparkling water with an extra lemon wedge creates this incredibly refreshing combination that makes the whole meal feel lighter.

Storage and Prep

The roasted squash keeps beautifully in the refrigerator for up to 4 days, and the chicken reheats surprisingly well if you store the sauce separately. I often roast the squash on Sunday and then the weeknight dinner comes together in under 15 minutes.

• Wrap cut squash tightly in plastic if you want to prep it ahead
• The sauce actually tastes better after the flavors have had time to meld
• Parmesan is best added fresh rather than reheated with it

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There is something so satisfying about a recipe that feels special enough for company but is straightforward enough for a random Tuesday. Hope this becomes a regular in your kitchen like it has in mine.

Recipe Help & FAQs

→ How do I know when the spaghetti squash is done roasting?

The squash is ready when the flesh feels tender when pierced with a fork and the strands separate easily. This typically takes 40-45 minutes at 400°F.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs work beautifully and often yield a juicier result. Adjust cooking time slightly to ensure they're cooked through.

→ Is this dish dairy-free?

The dish becomes dairy-free if you omit the Parmesan cheese or substitute with a plant-based alternative. All other ingredients are naturally dairy-free.

→ How should I store leftovers?

Store the chicken and squash separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.

→ Can I make this ahead of time?

You can roast the squash and cook the chicken up to 2 days ahead. Reheat separately before serving, then combine with fresh Parmesan and parsley for the best texture and flavor.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the bright lemon flavors beautifully. Pinot Grigio or a dry Chardonnay also work well.