Step By Step Instructions:

Spaghetti Squash Chicken Piccata

→Skip instructions, I’m a pro!

If you love this time of year + squash + chicken piccata, then you are going to fall in love with my new recipe! 🙂

This mixture can fill 2 full spaghetti squash, 4 halves. 

Prepping the Squash: Set oven to 400 F

1. Take the spaghetti squash and place it on top of a cutting board. Using a sharp knife, slice off the top then cut the squash in half horizontally (discard the end). 

Note: This can be difficult so I suggest watching a youtube video if you’ve never done this before, be very careful not to cut yourself, and don’t hold the knife with the blade towards you.

2. Using a spoon, scoop out the guts and discard. Place both halves back on the cutting board and drizzle with EVOO, salt, fresh ground pepper, dried parsley flakes, red pepper flakes, and onion powder. I used a food brush to spread EVOO evenly on squash, optional. (Really, you can use any seasonings you like or prefer!) 

Place the squash skin side up and flesh side down on a foil-lined baking sheet and roast in the oven for about an hour. (Don’t forget to set a timer!) 

3. Put the clean boneless skinless chicken breasts onto the cutting board and cube them into small chunks. Scrape the chicken into a small glass dish using a rubber spatula and coat with flour, salt, fresh ground pepper, and red pepper flakes. (Note: Do not use all the flour at once. You can always add more but you cannot take away, use as needed.) 

4. Warm a dutch oven or deep pot on a medium-high burner, and add a drizzle of EVOO, once the oil is warm, add in the chicken, stir, and cook until chicken temps to 165 F.

5. While the squash and chicken are cooking, prep all other ingredients, aka Mise en Place. (Chop all veggies, measure liquid ingredients, use a lemon juicer for fresh juice, etc.)

*Here are some tips on Mise en Place from one of my kitchen heroes, Julia Child. *

6. Check on the squash in the oven by piercing the squash with a fork and when tender, remove it from your oven and let cool.

7. When chicken is done take your tongs and remove the chicken to a plate and set it aside. Turn the same burner down to medium heat and place the same pot back on the burner. Melt 2T of butter in the pot and add in your diced red onion. After a couple of minutes add in your minced garlic and stir

(Note: Use your wooden spoon to scrape down the sides and bottom of the pot as there will be some bits of cooked flour on there from the chicken.)

8. After mixing the onion and garlic together in the pot, add in some salt, fresh ground pepper, and wine. Increase the heat to medium-high as you want to reduce the wine by half. (Note: Keep a close eye on wine, this can feel slow then happen fast!) After the wine has been reduced add in the chicken stock turn the heat back down to medium, and let cook for about 5 more minutes. 

9. Remove the pot from the heat and turn the burner off. Cut in 3T of butter and whisk until melted. Add in your capers and fresh chopped parsley and mix well. Using the lemon juicer, squeeze in one-half of the lemon (watch for seeds). Add the cooked chicken back into the pot and combine with the onion mixture stirring until everything is mixed well.

Note: Make sure to allow your squash to cool a little before fluffing and filling and rebaking.

10. Using a fork, fluff out the insides of the squash. (It will look like spaghetti.)

At this point, remove a tiny bit of flesh from each squash to create more room for the chicken mixture.

(Notes: This is optional. If you do this you can save it and eat it later, it’s tasty!!) 

11. Fill each squash with heaping spoonfuls of Chicken Piccata mixture, top with a dash of parm cheese, bake in the oven for 5 minutes and remove. Plate the squash in a deep pasta bowl and drizzle with a dash more of fresh-squeezed lemon before serving. Hope you enjoy! 

Topping options for Spaghetti Squash Chicken Piccata: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this amazing Spaghetti Squash Chicken Piccata 🙂

Don’t need step by step instructions?

Here is what you do:


INGREDIENTS:

  • 1 Spaghetti Squash, Halved, Seeds and Ends Removed 
  • EVOO 
  • Salt 
  • Fresh Cracked Pepper 
  • Dried Parsley Flakes, Dash 
  • Onion Powder, Dash 
  • 2 Boneless, Skinless Chicken Breasts, Cubed 
  • 1/2 Cup Flour 
  • Red Pepper Flakes 
  • Half Medium Red Onion, Diced 
  • 4 Medium Sized Garlic Cloves, Minced 
  • 5 T Butter, Divided 
  • 1 Cup Dry White Wine 
  • 1 Cup Chicken Stock 
  • 3/4 Cup Capers 
  • Handful Fresh Chopped Parsley 

Optional Toppings: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley 
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

DIRECTIONS:

1. Take the spaghetti squash and place it on top of a cutting board. Using a sharp knife, slice off the top, and cut the squash in half horizontally (discard the end).

Note: This can be difficult so I suggest watching a youtube video if you’ve never done this before, be very careful not to cut yourself, and don’t hold the knife with the blade towards you. 

2. Using a spoon, scoop out the guts and discard. Place both halves back on the cutting board and drizzle with EVOO, salt, fresh ground pepper, dried parsley flakes, red pepper flakes, and onion powder. I used a food brush to spread EVOO evenly on squash, optional. (Really, you can use any seasonings you like or prefer!) 

Place the squash skin side up and flesh side down on a foil-lined baking sheet and roast in the oven for about an hour. (Don’t forget to set a timer!) 

3. Put the clean boneless skinless chicken breasts onto the cutting board and cube them into small chunks. Scrape the chicken into a small glass dish using a rubber spatula, and coat with your flour, salt, fresh ground pepper, and red pepper flakes.

(Note: Do not use all the flour at once. You can always add more but you cannot take away, use as needed.) 

4. Warm a dutch oven or deep pot on a medium-high burner and add a drizzle of EVOO, once the oil is warm, add in the chicken, stir, and cook until chicken temps to 165 F. Add a dash of salt and pepper. 

5. While the squash and chicken are cooking, prep all other ingredients, aka Mise en Place. (Chop all veggies, measure liquid ingredients, use a lemon juicer for fresh juice, etc.)

6. Check the squash in the oven by piercing the squash with a fork and when tender, remove it from the oven and let cool. When chicken is done, take your tongs and remove the chicken to a plate, and set it aside. Turn the same burner down to medium heat and place the same pot back on the burner. Melt 2T of butter in the pot and add in your diced red onion. After a couple of minutes add in your minced garlic and stir. 

7. After mixing the onion and garlic together in the pot add in some salt, fresh ground pepper, and the wine. Increase the heat to medium-high as you want to reduce the wine by half. After the wine has reduced, add in the chicken stock, turn the heat back down to medium and let cook for about 5 minutes.

8. Using a fork, fluff out the inside and sides of the squash. (It will look like spaghetti.)

At this point, remove a tiny bit of flesh from each squash to create more room for the chicken mixture, optional but highly recommended. (Save the extras for leftovers, so good!)

9. Remove the pot from the heat and turn off the burner. Cut in 3T of butter and whisk until melted. Add in your capers and fresh chopped parsley and mix well. Using the lemon juicer, squeeze in one-half of the lemon (watch for seeds). Add the cooked chicken back into the pot and combine with the onion mixture stirring until everything is mixed well. (Taste and adjust seasoning accordingly.) 

10. Fill each squash half with heaping spoonfuls of Chicken Piccata mixture, top with a dash of parm cheese if desired, bake in the oven for 5 minutes, remove, squeeze a dash more of fresh lemon juice over each squash, and enjoy! 

Optional Toppings: 

  • Parmesan Cheese 
  • Fresh Chopped Parsley 
  • Red Pepper Flakes 
  • Anything you want, it’s your world 🙂 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Spaghetti Squash Chicken Piccata 🙂

Published in December 2017, updated in July 2021.