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