# Needed Ingredients:
→ For the Spaghetti Squash
01 - 1 large spaghetti squash, about 3 pounds
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ For the Lemon Garlic Chicken
05 - 1 pound 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
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 olive oil, then season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, until the flesh is 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 - In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 6-8 minutes.
04 - Add the minced garlic and cook for 1 minute, until fragrant. Stir in the remaining lemon zest, lemon juice, and chopped parsley. Cook for 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 among plates. Top each with the lemon garlic chicken and pan sauce. Sprinkle with Parmesan and extra parsley. Serve with lemon wedges if desired.
