Gluten Free Recipe – Chicken with Creamy Parmesan and Spaghetti Squash


Since becoming gluten free 7 years ago, the meal I long for is fettucine alfredo.  Of course, I have tried many kinds of the gluten free pasta (Barilla is my favorite) – but I have recently discovered that I prefer spaghetti squash as a substitute for pasta.  Not only is better for you – it tastes great too!

Below is one of my favorite NEW recipes.

Chicken with Creamy Parmesan and Spaghetti Squash – Serves 4

Ingredients What you will need:
  • · 3/12 pounds spaghetti squash
  • · Olive Oil
  • · 6 chicken thighs
  • · Salt
  • · ¼ teaspoon dried basil
  • · Black Pepper
  • · ¼ teaspoon dried oregano
  • · Aluminum Foil
  • · ⅛ teaspoon dried rosemary
  • · 2 baking sheets
  • · ¼ teaspoon dried thyme
  • · 12” large high-side pan
  • · 8 ounces spinach
  • · 1 tablespoon minced garlic
  • · 3 packets unsalted butter
  • · ¼ teaspoon crushed red pepper
  • · 3 tablespoons white wine
  • · ⅓ cup heavy cream
  • · 2 ounces grated Parmesan cheese

1. Roast spaghetti squash

Preheat oven to 450°F. Line 2 baking sheets with foil. Halve squash lengthwise (it helps to puncture all over the squash and microwave at 30 second intervals to soften a bit), then scoop out and discard seeds.

Drizzle 1 tablespoon olive oil each side and season with ¼ teaspoon salt and black pepper. Place cut-side down on 1 prepared sheet and roast until flesh is tender and easily pierced with a fork, 25–45 minutes (spaghetti squash can vary in size, hence the wider time range). Set aside.

2. Mix spices – in a small bowl combine

  • · ¼ teaspoon dried basil
  • · ¼ teaspoon dried oregano
  • · ⅛ teaspoon dried rosemary
  • · ¼ teaspoon dried thyme

3. Roast chicken

While squash roasts, pat chicken dry with paper towel and place on remaining prepared baking sheet. Rub all over with spice mix, 1½ tablespoons olive oil, ¾ teaspoon salt, and black pepper as desired, then arrange skin-side down. Roast (with squash) until chicken is cooked through and no longer pink, 25– 30 minutes.

4. Prepare ingredients

While squash and chicken roast, rinse spinach trim and discard stems, and roughly chop.

5. Sauté spinach

Heat 1 tablespoon of olive oil.  When oil is shimmering, ½ tablespoon of minced garlic and sauté, and spinach and sauté until tender, 2–3 minutes. Season with ¼ teaspoon salt and black pepper. Transfer spinach to a plate and set aside. Wipe pan clean and place over medium heat with butter. When butter is foamy, add crushed red pepper (skip or use half for less heat) and the remaining minced garlic and cook until fragrant, about 30 seconds.

6. Make sauce and pull squash

Add wine to pan with garlic and cook until slightly reduced, 30 seconds – Longer if you want less wine flavor. Add heavy cream and cook until thickened, about 30 seconds more. Remove pan from heat. Stir in Parmesan, ¼ teaspoon salt, and black pepper, then stir in sautéed spinach. Using a large fork or tongs, pull roasted squash flesh, raking back and forth to create spaghetti-like strands, and transfer to pan with spinach. Discard skins.

7. Shred or roughly chop the chicken -discarding bones and skin.  Then add to pan with squash and spinach.  Stir to combine.  Taste and season with salt and pepper as desired.

8. Divide, Serve and ENJOY!


By Jill Rogers, Adair County Health System


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