18 Flavorful Spaghetti Squash Recipes with Chicken Delights

Looking for a delicious way to turn spaghetti squash into a meal that’s both wholesome and packed with flavor? These 18 chicken-topped recipes are here to save your weeknight dinners—think cozy comfort food, quick fixes, and seasonal twists that’ll make your taste buds dance. Whether you’re meal-prepping or craving something hearty, these dishes prove healthy eating doesn’t have to be boring. Let’s dig in!

Garlic Parmesan Chicken Spaghetti Squash Bake

This cozy bake turns spaghetti squash into a creamy, cheesy delight with tender chicken and a garlicky kick—comfort food without the guilt!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 cups cooked shredded chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Drizzle spaghetti squash halves with 1 tbsp olive oil, then place cut-side down on a baking sheet. Roast for 30 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape strands into a bowl. Mix in shredded chicken, 1/2 cup heavy cream, 3 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Transfer mixture to a greased baking dish, sprinkle with 1/2 cup Parmesan cheese, and bake at 400°F for 15 minutes until bubbly and golden.
4. Garnish with 1/4 cup chopped parsley before serving.

The magic here? The squash strands soak up the garlicky cream sauce while staying perfectly al dente—no mushy veggies here!

Tip: For extra crispiness, broil the bake for the last 2 minutes (watch closely!).

Spicy Buffalo Chicken Spaghetti Squash Casserole

This twist on buffalo chicken swaps pasta for spaghetti squash, giving you all the bold flavors with a lighter, veggie-packed base.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Place spaghetti squash cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. In a large bowl, toss shredded chicken with buffalo sauce, ranch dressing, melted butter, garlic powder, and salt until fully coated.
3. Mix in spaghetti squash strands, then transfer to a greased 9×13-inch baking dish. Top evenly with cheddar cheese and blue cheese.
4. Bake at 375°F for 15–20 minutes until cheese is bubbly. Garnish with green onions before serving.

The blue cheese melts into pockets of tangy richness, balancing the heat from the buffalo sauce perfectly.

Tip: For extra crispy edges, broil for the last 2 minutes—just keep an eye on it!

Lemon Herb Chicken Stuffed Spaghetti Squash

This bright and hearty dish turns spaghetti squash into a flavorful vessel for tender lemon-herb chicken—perfect for a wholesome weeknight dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 lb boneless, skinless chicken breasts, diced
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until no longer pink. Stir in the garlic, rosemary, thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Remove the skillet from heat and stir in the lemon zest and juice. Use a fork to scrape the roasted squash into strands, then mix half into the chicken. Spoon the filling back into the squash shells, top with Parmesan, and broil for 2–3 minutes until golden.
4. Garnish with parsley and serve warm.

The tangy lemon and fresh herbs cut through the richness of the Parmesan, while the squash adds a satisfying, noodle-like bite without the carbs.

Tip: For extra flavor, toast the squash seeds with a pinch of salt and sprinkle them on top as a crunchy garnish.

Creamy Alfredo Chicken Spaghetti Squash Boats

These cheesy, veggie-packed spaghetti squash boats are a lighter twist on classic Alfredo—perfect for a comforting yet guilt-free weeknight dinner.

Ingredients:

• 2 medium spaghetti squash (about 3 lbs each), halved lengthwise and seeded
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 lb boneless, skinless chicken breasts, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried Italian seasoning
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Meanwhile, cook chicken in a skillet over medium heat until no longer pink, about 6–8 minutes. Add garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream, Parmesan, Italian seasoning, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Use a fork to scrape squash into strands, leaving a 1/2-inch border. Mix strands with Alfredo chicken, then return to shells. Top with mozzarella and broil for 2–3 minutes until bubbly.
5. Garnish with parsley and serve warm.

The creamy sauce clings to every strand of squash, making it feel indulgent while keeping things veggie-forward. Tip: For extra crunch, sprinkle with toasted breadcrumbs before broiling.

Mexican Chicken Spaghetti Squash Skillet

This Mexican Chicken Spaghetti Squash Skillet is a one-pan wonder that’s packed with bold flavors and a satisfying, veggie-loaded twist—perfect for busy weeknights!

• 1 medium spaghetti squash (about 3 cups shredded)
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender. Let cool slightly, then shred with a fork.
2. Heat olive oil in a large oven-safe skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, sauté onion and bell pepper for 4 minutes until softened. Add garlic, cumin, chili powder, smoked paprika, and salt; cook for 1 minute until fragrant.
4. Stir in fire-roasted tomatoes and shredded spaghetti squash. Return chicken to the skillet, mixing well. Sprinkle Monterey Jack cheese on top.
5. Broil for 2–3 minutes until cheese melts. Garnish with cilantro before serving.

The smoky spices and melty cheese take this dish to the next level, while the spaghetti squash keeps it light yet hearty. Tip: For extra kick, top with sliced jalapeños or a drizzle of hot sauce!

Teriyaki Chicken Spaghetti Squash Stir-Fry

This Teriyaki Chicken Spaghetti Squash Stir-Fry swaps noodles for tender squash strands, soaking up a sweet-savory glaze while keeping things light and veggie-packed.

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 1/3 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

1. Prep the squash: Preheat oven to 400°F. Drizzle spaghetti squash halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes until fork-tender. Let cool slightly, then scrape strands with a fork.
2. Cook the chicken: In a large skillet over medium-high heat, cook chicken pieces until no longer pink, about 6–7 minutes. Transfer to a plate.
3. Stir-fry veggies: In the same skillet, add bell pepper and broccoli. Cook for 4 minutes until crisp-tender, then add 3 minced garlic cloves and cook 30 seconds until fragrant.
4. Combine everything: Return chicken to the skillet. Add 1/3 cup teriyaki sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Toss to coat, then fold in spaghetti squash strands until heated through, about 2 minutes.
5. Serve: Garnish with sliced green onions and 1 tbsp sesame seeds.

The magic here? The squash strands cling to the glossy teriyaki glaze just like pasta—but with a fresh, caramelized sweetness from roasting.

Tip: For extra char, press the squash cut-side down in the skillet for 1 minute before scraping.

Cheesy Chicken and Spinach Spaghetti Squash

This twist on spaghetti squash bakes up tender and loaded with melty cheese, juicy chicken, and garlicky spinach—a low-carb dinner that feels indulgent.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 lb boneless, skinless chicken breasts, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until fork-tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Stir in garlic, spinach, remaining 1/2 tsp salt, 1/4 tsp black pepper, and oregano; cook 2 minutes until spinach wilts.
3. Use a fork to scrape squash into strands. Mix with chicken-spinach filling, then top with mozzarella and Parmesan. Broil 2–3 minutes until cheese bubbles.

The squash strands soak up all the savory pan juices while staying light—no one will miss the pasta here!

Tip: For extra crispiness, broil an extra minute and finish with a sprinkle of red pepper flakes.

BBQ Chicken Spaghetti Squash Bowls

These hearty spaghetti squash bowls are packed with smoky BBQ chicken and melty cheese—a low-carb twist on comfort food that’ll make you forget you’re eating veggies!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cooked chicken
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape the flesh into strands. Leave strands in the squash shells.
3. Toss shredded chicken with 1/2 cup BBQ sauce, then divide between squash bowls. Top with 1/2 cup cheddar cheese and broil for 2–3 minutes until bubbly.
4. Drizzle with extra BBQ sauce, sprinkle with cilantro (if using), and serve warm.

The magic here? The squash strands soak up the BBQ sauce while staying crisp-tender, giving every bite the perfect balance of smoky, sweet, and savory.

Tip: For extra flavor, mix a pinch of smoked paprika into the BBQ sauce before tossing with the chicken.

Mediterranean Chicken Spaghetti Squash Salad

This Mediterranean Chicken Spaghetti Squash Salad is a vibrant, protein-packed meal that’s as satisfying as it is colorful—perfect for a light dinner or meal prep!

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 lb boneless, skinless chicken breasts
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 clove garlic, minced

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender. Let cool slightly, then scrape the flesh into strands with a fork.
2. Meanwhile, season the chicken breasts with oregano, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
3. In a large bowl, whisk together lemon juice and garlic. Add the spaghetti squash strands, chicken, feta, olives, and parsley. Toss gently to combine.

The magic here? The warm squash soaks up the zesty lemon-garlic dressing, while the salty feta and briny olives add pops of flavor in every bite.

Tip: For extra crunch, sprinkle with toasted pine nuts just before serving.

Cajun Chicken Spaghetti Squash Casserole

This Cajun Chicken Spaghetti Squash Casserole is a low-carb twist on comfort food, packing bold flavors and hearty textures into every bite.

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh parsley

1. Preheat oven to 400°F. Brush spaghetti squash halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium-high. Toss chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook chicken for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, sauté onion and bell pepper for 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Combine spaghetti squash strands, chicken, veggie mixture, and 3/4 cup cheese in a greased 9×13″ baking dish. Top with remaining 1/4 cup cheese. Bake at 375°F for 15 minutes until bubbly. Garnish with parsley.

The Cajun seasoning and Monterey Jack cheese create a smoky-spicy balance, while the spaghetti squash keeps it light yet satisfying. Tip: For extra kick, add a pinch of cayenne to the seasoning mix!

Pesto Chicken Spaghetti Squash Nests

These adorable spaghetti squash nests are packed with pesto-kissed chicken and melty cheese—a low-carb twist on comfort food that’s as fun to make as it is to eat!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 1/2 cups shredded cooked chicken
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape strands into a bowl, leaving a 1/2-inch border to create “nests.” Gently press strands into the shells to form hollow centers.
3. In a separate bowl, toss chicken with pesto, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Divide mixture among squash nests, then top with mozzarella and Parmesan.
4. Return to oven for 10 minutes until cheese is bubbly. Garnish with parsley before serving.

The crispy-edged squash “nests” hold the creamy pesto chicken perfectly, making each bite a satisfying mix of textures. Tip: For extra crunch, broil for the last 2 minutes!

Thai Peanut Chicken Spaghetti Squash

This twist on spaghetti squash swaps marinara for a creamy, nutty Thai-inspired sauce that’s packed with flavor but still light and veggie-forward.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped cilantro
• 2 tbsp chopped peanuts

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Meanwhile, cook chicken in a large skillet over medium-high heat for 6–8 minutes, stirring occasionally, until no longer pink. Remove from heat.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, ginger, garlic powder, red pepper flakes, and remaining 1/4 tsp salt until smooth.
4. Use a fork to scrape squash into strands. Toss with peanut sauce and chicken. Garnish with cilantro and chopped peanuts.

The squash strands soak up the sauce just like noodles, but with a fresh crunch that balances the rich peanut flavor perfectly.

Tip: For extra depth, swap honey for brown sugar and add a splash of coconut milk to the sauce.

Chicken Fajita Spaghetti Squash Boats

These loaded spaghetti squash boats pack all the sizzling flavors of fajitas into a low-carb, veggie-packed meal that’s as fun to make as it is to eat.

Ingredients:

• 2 medium spaghetti squash (about 3 lbs each), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender when pierced with a fork.
2. Meanwhile, mix chili powder, cumin, smoked paprika, garlic powder, and salt in a small bowl. Toss chicken strips with half the spice mix.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes until no longer pink. Remove from skillet.
4. In the same skillet, add bell peppers and onion. Sprinkle with remaining spice mix and cook for 4–5 minutes until slightly charred. Return chicken to skillet and toss.
5. Use a fork to scrape squash into strands, leaving a 1/2-inch border. Divide chicken fajita mixture among squash halves, top with cheese, and broil for 2 minutes until melted.
6. Garnish with cilantro and serve with lime wedges.

The magic here? The squash strands soak up all those bold fajita juices while staying sturdy enough to scoop.

Tip: For extra smokiness, char the peppers in a dry cast-iron skillet before slicing.

Chicken and Mushroom Spaghetti Squash Gratin

This cozy gratin turns spaghetti squash into a creamy, savory masterpiece—loaded with tender chicken, earthy mushrooms, and a golden cheese crust.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 lb boneless, skinless chicken thighs, diced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook for 5 minutes until no longer pink. Add mushrooms, garlic, thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 5 minutes until mushrooms soften.
3. Stir in heavy cream and Parmesan, then fold in spaghetti squash strands. Transfer to a greased baking dish, top with mozzarella, and bake at 400°F for 15 minutes until bubbly and golden.

The magic here? Spaghetti squash soaks up the creamy sauce while keeping its texture—no mushy veg here!

Tip: For extra crunch, broil the gratin for the last 2 minutes.

Curry Chicken Spaghetti Squash Soup

This Curry Chicken Spaghetti Squash Soup is a cozy, flavor-packed twist on classic comfort food—creamy coconut milk, warm spices, and tender chicken simmer together for a bowl that feels like a hug.

• 1 medium spaghetti squash (about 3 cups cooked strands)
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp yellow curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

1. Prep the squash: Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Bake at 400°F for 35–40 minutes until tender. Let cool slightly, then scrape out strands with a fork.
2. Cook the chicken: Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Sauté aromatics: In the same pot, add onion and cook for 3 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
4. Simmer: Pour in chicken broth and coconut milk, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Stir in cooked chicken, spaghetti squash strands, 1 tbsp lime juice, and 1/2 tsp salt. Simmer for 5 more minutes.
5. Serve: Ladle into bowls and top with fresh cilantro.

The magic here? Spaghetti squash strands soak up the creamy curry broth without turning mushy, adding just the right bite. Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Chicken Enchilada Spaghetti Squash Casserole

This Chicken Enchilada Spaghetti Squash Casserole swaps noodles for tender squash strands, soaking up all the smoky-spicy enchilada sauce goodness—without the carbs!

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 lb boneless, skinless chicken breasts
• 1 cup red enchilada sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 35 minutes until fork-tender. Let cool slightly, then scrape strands into a bowl.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Season chicken with remaining 1/2 tsp salt, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 6–7 minutes per side until internal temp reaches 165°F. Shred with forks.
3. In a greased 9×13″ baking dish, layer squash strands, shredded chicken, and 1 cup enchilada sauce. Top with 1 cup Monterey Jack cheese. Bake at 375°F for 15 minutes until bubbly.
4. Garnish with 1/4 cup cilantro and 1/4 cup red onion before serving.

The magic here? Spaghetti squash mimics noodles but adds a subtly sweet contrast to the bold enchilada spices—plus, it holds its texture beautifully.

Tip: For extra char, broil the casserole for 2–3 minutes after baking.

Balsamic Glazed Chicken Spaghetti Squash

This sweet-and-savory dish turns spaghetti squash into a cozy, low-carb base for tender balsamic chicken—perfect for a fuss-free weeknight dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken thighs
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash halves with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Meanwhile, season chicken thighs with remaining 1/4 tsp salt. In a skillet over medium-high heat, cook chicken for 5–6 minutes per side until browned and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, combine balsamic vinegar, honey, garlic, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened. Return chicken to skillet, turning to coat, and cook 1 minute more.
4. Use a fork to scrape spaghetti squash into strands. Divide among plates, top with glazed chicken, and drizzle with remaining sauce. Garnish with parsley if desired.

The glaze caramelizes into a sticky-sweet coating that clings to every nook of the squash, making each bite irresistible.

Tip: For extra flavor, sprinkle a pinch of grated Parmesan over the squash before adding the chicken.

Chicken and Broccoli Spaghetti Squash Alfredo

This creamy, veggie-packed twist on Alfredo swaps pasta for spaghetti squash, making it a lighter but just-as-comforting weeknight dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp garlic powder, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken breasts, diced
• 2 cups small broccoli florets
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash cut sides with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then scrape strands with a fork.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken until no longer pink, about 6 minutes. Add broccoli and cook 3 more minutes until bright green.
3. Reduce heat to low. Pour in heavy cream, Parmesan, nutmeg, remaining 1/2 tsp garlic powder, and 1/4 tsp salt. Stir until sauce thickens slightly, about 2 minutes.
4. Toss spaghetti squash strands with the chicken-broccoli mixture until fully coated.

The nutmeg adds a subtle warmth to the creamy sauce, while the spaghetti squash keeps every bite satisfying but not heavy.

Tip: For extra flavor, toast the spaghetti squash seeds with a pinch of salt and use as a garnish!

Conclusion

With 18 delicious ways to enjoy spaghetti squash and chicken, this roundup has something for every taste! Whether you’re craving comfort food or a light meal, these recipes make healthy eating easy and exciting. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this list on Pinterest so others can enjoy these tasty dishes too. Happy cooking!