This spaghetti squash with garlic cajun chicken is perfection on a plate. Made with fresh garlic, cajun seasoning, butter, and lots of fresh herbs! The ultimate easy and healthy dinner recipe.
When I hear people say they aren’t a fan of spaghetti squash I just know they haven’t had good spaghetti squash.
Add some spinach and turkey meatballs or garlic chicken and you’re in business. The best part about this spaghetti squash with garlic cajun chicken is the fact that it’s super good for you.
Spaghetti squash is gluten-free, paleo, and overall very healthy. If you’ve never had spaghetti squash then you’re probably wondering what it tastes like.
Spaghetti squash has a mildly sweet flavor and when topped with garlic chicken it is amazingly delicious.
How to cook spaghetti squash with garlic cajun chicken:
- Heat oven to 400ºF.
- Salt the squash with kosher salt and let it sit for about 20 minutes.
- Brush the cut sides of the squash with 2 tablespoons of olive oil and place the squash cut sides down, on a baking sheet.
- Bake 30 to 35 minutes or until tender.
- While your spaghetti squash is cooking, season the chicken breasts with cajun seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until done, about 6 minutes per side. Transfer the chicken from the skillet onto a plate and set aside. In the same skillet on medium heat melt half the butter.
- Add the garlic and sage and cook for about a minute stirring constantly. Pour in the chicken broth and stir scraping up any browned bits that might be on the bottom of the pan.
- Add the remaining butter to the skillet along with the thyme and the rosemary.
- Stir until the butter is melted. Slice the cooked chicken diagonally and add it back into the skillet until reheated.
- Use a fork to scrape the cooked squash flesh into spaghetti-like strands onto a platter or individual plates.
- Top with the chicken and drizzle with the garlic butter sauce, season with freshly ground black pepper and serve.
Can I use chicken thighs instead of chicken breasts?
Feel free to use boneless or bone-in chicken thighs for this recipe, however, keep in mind that chicken thighs take longer to cook than chicken breasts.
Chicken thighs are completely cooked when the internal temperature reaches 165 F.
Top tips and recipe variations:
- Salt the squash generously and let it sit for 20 minutes before cooking. The salt helps draw out the moisture and will prevent the spaghetti squash from turning mushy and watery.
- If using chicken breasts, make sure you don’t overcook the chicken. Overcooking the chicken can result in dry chicken. Also, season the chicken generously.
- Feel free to add some mushrooms and spinach or any other vegetables you’d like.
- If you like it spicy, add some red crushed pepper and season the chicken with a pinch of cayenne pepper.
Can I make this ahead of time?
You can absolutely cook this spaghetti squash with garlic chicken ahead of time. Cooked spaghetti squash and chicken can last up to 3 days if you store it in an airtight container and refrigerate it.
To heat it up add a splash of water, give it a good mix, and microwave for 2-3 minutes or until warm.
More recipes you’ll enjoy:
- Pan-Seared Salmon with Lemon Butter
- Homemade Mcgriddle Sandwich
- Creamy Baked Chicken Legs
- Lemon Spinach Chicken
Spaghetti Squash with Garlic Cajun Chicken
Ingredients
- 1 Spaghetti Squash cut in half lengthwise and seeded
- 3 tbsp Olive Oil divided
- 4 Chicken Breasts boneless and skinless
- 3 Garlic Cloves finely minced
- 2 tsp Cajun Seasoning
- 1/3 cup Chicken Stock
- 1/4 cup Unsalted Butter
- 2 tsp Fresh Sage chopped
- 1 tsp Fresh Thyme chopped
- 1 tsp Fresh Rosemary chopped
- Salt and Pepper to taste
Instructions
- Heat oven to 400ºF.
- Brush the cut sides of the squash with 2 tablespoons of olive oil.
- Place the squash cut sides down, on a baking sheet.
- Bake 30 to 35 minutes or until tender.
- While your spaghetti squash is cooking, season the chicken breasts with cajun seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until done, about 6 minutes per side.
- Transfer the chicken from the skillet onto a plate and set aside.
- In the same skillet on medium heat melt half the butter.
- Add the garlic and sage and cook for about a minute stirring constantly.
- Pour in the chicken broth and stir scraping up any browned bits that might be on the bottom of the pan.
- Add the remaining butter to the skillet along with the thyme and the rosemary.
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