Go Back

18) Cajun-Spiced Chicken over Garlic Butter Spaghetti Squash

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash about 3–4 lb, halved and seeded
  • 1 lb boneless skinless chicken breasts 2–3 breasts
  • 1 1/2 tbsp Cajun seasoning store-bought or homemade
  • 2 tbsp olive oil divided
  • 3 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1/4 cup low-sodium chicken broth or water
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 2 tbsp chopped parsley for garnish optional

Method
 

  1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil, season with salt and pepper, and roast cut-side down 30–40 minutes until strands separate.
  2. Pat chicken dry, rub with Cajun seasoning and remaining olive oil. Sear in a hot skillet 4–5 minutes per side until cooked through; rest 5 minutes and slice.
  3. Melt butter in same skillet, add garlic and sauté 30 seconds until fragrant. Stir in broth and lemon juice, scraping browned bits.
  4. Use a fork to fluff spaghetti squash into strands, toss with garlic butter, then top with sliced Cajun chicken and parsley.