# What You'll Need:
→ For the Spaghetti Squash
01 - 1 large spaghetti squash, about 3 lbs
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ For the Lemon Garlic Chicken
05 - 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ For Serving
13 - ½ cup freshly grated Parmesan cheese
14 - Extra lemon wedges, optional
15 - Fresh parsley for garnish
# How to Make It:
01 - Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, then season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 40–45 minutes until tender and strands separate easily with a fork. Set aside to cool slightly.
02 - While the squash roasts, season the chicken pieces with salt, pepper, oregano, and half the lemon zest.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until golden brown and cooked through, about 6–8 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant. Add the remaining lemon zest, lemon juice, and chopped parsley. Cook for an additional 1–2 minutes, then remove from heat.
05 - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
06 - Divide the squash strands among plates. Top each portion with the lemon garlic chicken and pan sauce. Sprinkle with Parmesan cheese and extra fresh parsley. Serve with lemon wedges if desired.
