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Helpful Chef Tips
- Roast the squash cut-side down for tender strands that are easy to scrape out.
- Use a fork to gently separate the squash into spaghetti-like threads without mashing it.
- Taste and adjust seasoning at the end to balance the acidity and saltiness of the toppings.
Ingredients 0/12
Why This Recipe Is So Loved
Step 1
Warm your oven to 350°F. Cut the spaghetti squash in half and place it cut-side down in a baking dish. Pour a little water around it to keep things moist, then pop it in the oven. Bake until it’s tender and you can easily pierce it with a fork, usually about 45 minutes. Let it cool for a few minutes until you can handle it comfortably. Scoop out the seeds, then use a fork to pull the flesh into spaghetti-like strands.
Step 2
While the squash is cooling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook it until it’s nicely browned on each side, about 3 minutes per side. Set it aside once it’s done.
Step 3
In a separate pan, warm the remaining tablespoon of olive oil over medium heat. Toss in the onion, garlic, and a splash of hot sauce, cooking and stirring until the onion softens, about 5 minutes. Next, add the squash strands, artichoke hearts, and red bell pepper. Sprinkle in oregano, basil, and thyme, then stir everything together.
Step 4
Finally, add the cooked chicken and some Parmesan cheese to the pan. Cover it and let everything cook on low for around 5 minutes, stirring now and then so the flavors meld beautifully.
