fbpx Skip to main content

This creamy and delicious dish is perfect for the whole family during this wintertime season!

*recipe derived/modified from deliciouslittlebites.com


  • 1 medium spaghetti squash
  • 1 Tbsp. olive oil
  • 1 pound boneless, skinless chicken breast
  • salt/pepper
  • 1 tsp. Italian seasoning
  • 3 Tbsp. butter
  • 4 cloves minced garlic
  • 3 Tbsp. sub-dried tomatoes (packed in oil, julienne cut)
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 3 oz. baby spinach


  • Preheat oven to 400 degrees.
  • Cut spaghetti squash in half long ways. Remove seeds. Brush olive oil on inside of spaghetti squash and lightly salt/pepper. Place inside down on cooking sheet. Place in oven and roast for 30-40 minutes until spaghetti squash is fork tender. Set aside and let cool.
  • Place chicken on cooking sheet and bake until internal temp reaches 165 degrees – approximately 20-25 minutes on 400 degrees. Remove from oven and set aside.
  • Melt butter in large skillet over medium heat. Add in garlic and cook until fragrant. Shred chicken and then add into skillet and mix.
  • Mix in sun-dried tomatoes and allow to cook for approximately 1 minute.
  • Pour in heavy cream and Italian seasoning and cook until begins to get bubbly – approximately 1-2 minutes.
  • Turn off heat and stir in the parmesan cheese and spinach. Stir until spinach begins to wilt.
  • Scrape out inside of squash and add into skillet. Stir well until all is incorporated well and evenly coated.
  • Plate and enjoy!