Grilled Chicken with Spaghetti Squash & Spinach

I’m combining juicy grilled chicken with fork-tender spaghetti squash and vibrant spinach for a satisfying, low-carb dinner that blends simplicity and flavor effortlessly.

Why You’ll Love This Recipe

I love how this dish delivers a hearty meal without feeling heavy. The grilled chicken brings savory richness, the squash provides a fun pasta-like texture, and the spinach adds freshness and nutrients. Plus, it’s easy enough for a busy weeknight but looks impressive enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt & pepper, to taste

Spaghetti Squash:

• 1 medium spaghetti squash

• 2 tbsp olive oil

• Salt & pepper, to taste

Spinach & Optional Add-ins:

• 3–4 cups fresh spinach

• 1–2 tbsp olive oil (for sautéing spinach)

• Optional garlic, herbs, cheese

Directions

1. Preheat oven to 400°F (200°C).

2. Cut the squash in half lengthwise, scoop out seeds, brush flesh with olive oil, season with salt and pepper. Bake cut-side down for 35–45 minutes until tender.

3. While squash roasts, prepare chicken: in a small bowl, mix garlic powder, Italian seasoning, salt, and pepper. Rub chicken with olive oil and seasoning.

4. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side until done (internal temp 165°F). Let rest, then slice.

5. In a skillet, warm olive oil, sauté spinach (and optional garlic) until wilted. Season lightly.

6. Once squash is done, let cool slightly, then use a fork to scrape strands into a bowl.

7. Toss squash with sautéed spinach, then top with sliced grilled chicken. Add optional cheese or herbs if desired.

8. Serve immediately.

Servings and timing

This recipe makes 2–3 servings.

• Prep time: 15 minutes

• Cook time: 45 minutes (mostly hands-off while squash roasts)

• Total time: About 1 hour

Variations

• I sometimes swap chicken breasts for thighs or rotisserie chicken for convenience.

• I love stirring in pesto or a squeeze of fresh lemon juice to brighten the flavors.

• For extra richness, I toss in a scoop of cream cheese or sprinkle Parmesan before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave gently or warm in a skillet on low heat until everything is just heated through. If things seem dry, I drizzle a bit of olive oil or add a splash of broth.

FAQs

What if I don’t have a grill pan?

I use a regular skillet—grilling isn’t essential. Sear chicken on medium-high in the skillet with a little oil, cooking for 5–7 minutes per side until done.

Can I use frozen spinach instead of fresh?

Absolutely. I thaw, squeeze out excess water, then sauté it just as I would fresh spinach. It works really well.

Can I prep parts ahead?

Yes. I often roast the squash earlier in the day or use cooked chicken. Then just assemble and warm everything together at mealtime.

Is this recipe low-carb or gluten‑free?

Yes, it checks both boxes. It’s naturally gluten-free, and spaghetti squash makes it low-carb.

Can I add cheese without it being overpowering?

Definitely. I sprinkle in a bit of shredded mozzarella or Parmesan right before serving so you get a creamy hit without it overtaking the dish.

Conclusion

I’ve found this dish to be a game-changer for easy, wholesome dinners. It balances protein, veggies, and satisfying texture without fuss. I love the flexibility—whether I want to dress it up for guests or streamline it for a quick meal. I hope it becomes a favorite in your kitchen too!