Whole30 Chicken Spaghetti

Transform your dinner routine with this wholesome and flavor-packed Whole30 Chicken Spaghetti! This recipe swaps traditional pasta for roasted spaghetti squash, creating a low-carb, gluten-free alternative that's both satisfying and nutrient-rich. Tender shredded chicken is simmered in a fragrant tomato sauce infused with garlic, onions, and Italian seasoning, delivering irresistible depth of flavor. A sprinkle of fresh basil ties it all together for a vibrant finish. Perfect for meal prep or an easy, healthy weeknight meal, this comforting dish satisfies your cravings while staying Whole30-compliant. Packed with protein, veggies, and bold flavors, it's a must-try for those seeking a guilt-free update to classic chicken spaghetti.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 1.5 pounds chicken breasts
• 1 medium onion
• 3 garlic cloves
• 1 can (28 ounces) crushed tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.5 cup fresh basil

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and place cut side down on a baking sheet. Roast in the oven for 30-40 minutes or until the flesh is tender and easily shredded with a fork.

Step 3

While the squash is roasting, dice the onion and mince the garlic cloves.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts, cooking until they are no longer pink in the center, approximately 7 minutes per side. Remove the chicken and set it aside to rest.

Step 5

In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for 3-4 minutes or until translucent.

Step 6

Add the minced garlic to the skillet and sauté for an additional minute.

Step 7

Pour in the can of crushed tomatoes, and stir in the Italian seasoning, salt, black pepper, and red pepper flakes. Let the sauce simmer on low heat for about 10-15 minutes, stirring occasionally.

Step 8

Shred the cooked chicken breasts using two forks and add it back to the skillet with the tomato sauce. Stir to combine and heat through for another 3-4 minutes.

Step 9

Once the spaghetti squash is roasted, use a fork to gently pull the strands from each half to resemble spaghetti, then add them to the skillet with the chicken and sauce. Toss everything together until well combined.

Step 10

Chop the fresh basil and sprinkle over the dish before serving. Enjoy your Whole30 Chicken Spaghetti warm.

Nutrition Facts

Serving size	(2686.9g)

Amount per serving	% Daily Value*
Calories	2233.8

Total Fat 96.4g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 12.8g
Cholesterol 579.2mg	0%
Sodium 4310.4mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 54.8g
Protein 225.1g	0%

Vitamin D 0IU	0%
Calcium 494.6mg	0%
Iron 15.6mg	0%
Potassium 3113.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 40.1%

Carbs: 21.3%