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Craving a delicious, wholesome, and fuss-free meal that won’t weigh you down? This Curry Spaghetti Squash and Chicken is the perfect choice! Featuring tender chicken, aromatic Thai curry spices, and the delicate texture of roasted spaghetti squash, this dish offers a light, low-carb twist on classic spaghetti pasta. Quick, simple, and full of flavor, this spaghetti squash with chicken recipe is the ideal for busy weeknight dinner.

“This chicken is so fabulously flavorful and I just love the beautiful hue curry lends to this dish. This smells amazing as it’s baking, too!”

– Sawyer
Overhead photo of curried spaghetti squash with sliced chicken breast in a serving bowl.

Update: This recipe was originally published in February 2017. I made updates to the post below to include more information about this recipe spaghetti squash curry with chicken.

Table of Contents

About this spaghetti squash with chicken 

AKA super-easy sheet pan curried chicken breasts and spaghetti squash recipe doused with a sassy curry butter honey sauce.

Basically, meet your new favorite weeknight dinner. That just happens to be jam-packed full of flavor, yet a cinch to throw together.

Tender chicken breasts marinated in warm curry and cumin spices mixed with sweet honey and a touch of tangy mustard. Served over delicate strands of roasted spaghetti squash. And tossed with a buttery, luscious, sweet and savory, curry butter spiked sauce. Then topped with crunchy, salty pumpkin seeds, spicy red pepper flakes, herbaceous fresh cilantro and a squeeze of acidic lemon. Basically, it’s got ALL the flavor.

This easy-peasy chicken spaghetti squash meal is light, yet filling and filled with fabulous flavor. And trust me, this meal absolutely needs to grace your table!

If you’re looking for more deliciously speedy chicken dinners made on one sheet pan, check out these fan favorites next: Thai Chicken with Peanut Sauce, Prosciutto Chicken Breasts, Sheet Pan Chicken with Balsamic Sauce, and Diavolo Chicken Thighs.

Why you’ll love this recipe 

This chicken breast and spaghetti squash with curry sauce is full of flavor and nutritious. Here’s a closer look at why you’ll love this dish:

  • Low-Carb, High-Flavor. Whether you’re cutting carbs or just want a wholesome alternative to traditional spaghetti pasta, spaghetti squash is your best friend. It delivers the texture you crave with far fewer calories and carbs than regular noodles, all while soaking up the rich, aromatic curry sauce.
  • Packed with Protein. With juicy, tender chicken breast as the star of this dish, you’ll get a satisfying dose of lean protein, making this a perfect meal to curb your hunger.
  • Quick and Easy to Prepare. This recipe for spaghetti squash and chicken comes together in about 45 minutes, making it a fantastic option for busy weeknights.
  • Versatile and Customizable: Not only is this recipe packed with flavor, but it’s also incredibly versatile. Feel free to add your favorite veggies like bell peppers, zucchini, or snap peas. Or adjust the spice level to suit your taste. And, you can also prep it in advance for easy meals throughout the week!
Overhead photo of a raw spaghetti squash, four chicken breasts, curry spices, honey, lemon, and cilantro neatly organized on a kitchen counter.

What is curried spaghetti squash?

Curry is a general term which encompasses a number of dishes originating in the Indian subcontinent. The recurrent feature of curry is the use of a combination of spices and/or herbs, which usually include turmeric, cumin, ginger and hot chilies.

There are a wide variety of dishes called curries, and the use of additional spices and the foods included in the curries (anything from fish to lentils) depends on the geographic region.

This curried squash with chicken breasts is categorized as Western curry since it utilizes curry powder, which is a mixture of spices.

If you love curry, be sure to check out these recipes next: Coconut Curry Rice, Thai Coconut Curry Salmon, Recipe for Thai Meatballs, and this Chicken Curry Salad Recipe.

Ingredients for spaghetti squash with chicken recipe

  • Chicken Breasts: Try to purchase chicken breasts that are around the same size and thickness to ensure even cooking.
  • Spaghetti Squash: Look for squash that feel heavy for their size and free of any blemishes.
  • Butter: Unsalted so you can control the level of saltiness.
  • Honey: For a touch of natural sweetness.
  • Dijon Mustard: For a touch of tangy, rich flavor.
  • Seasonings and Spices: A combination of curry powder, ground cumin, ground ginger, kosher salt, and ground black pepper all lend plenty of warming flavors.
  • Oil: You’ll want to use olive oil or a neutral oil for roasting.
  • Lemon: The acidic juice of one whole lemon lends brightness and opens up all the flavors.
  • Cilantro: For a touch of herbaceous freshness. If you aren’t a fan, you can swap in fresh parsley.

Recipe variations

  • Squash. If you can’t source a large squash for this chicken squash curry recipe, use two small squash instead. Butternut squash and acorn squash are another option, although slightly sweeter than spaghetti squash.
  • Add Shrimp for a Seafood Twist. Swap the chicken for shrimp to make a spaghetti squash curry with a seafood flair. Shrimp cooks quickly and pairs beautifully with the curry spices.
  • Spicy Kick. Crank up the heat by adding more red curry paste or a chopped jalapeño. For an extra kick, sprinkle chili flakes on top of your curried spaghetti squash just before serving.
  • Creamy Consistency. For a creamy curry sauce, consider stirring a little canned full-fat coconut milk into the curry sauce for a richer and creamier flavor.
  • Add More Veggies. Boost the texture of your spaghetti squash with chicken by adding more vegetables like carrots, broccoli, or spinach.
  • Rotisserie Chicken Shortcut. If you don’t have time to marinate and cook chicken, use rotisserie chicken instead! Simply skip the marinade all together and just toss the shredded chicken in the curry sauce for maximum flavor.
  • Use Different Curry Paste. Change up the flavor profile by experimenting with different types of curry paste. Green curry paste will add a more herbal, aromatic note, while yellow curry paste gives a milder, sweeter flavor – create a unique version of curry spaghetti each time.
Angled, action photo of curry sauce being brushed onto chicken breasts in a baking dish.

How to make spaghetti squash curry with Chicken

This recipe for curry chicken with squash is super simple and straightforward to prepare. Here’s how:

  • First, you will need to marinate the chicken by combining a bit of melted butter with some honey, Dijon and spices. Whisk that together, add your chicken, turning to coat and set it aside in the refrigerator. After your chicken has soaked up all the magical flavors of the marinade, preheat your oven and adjust your oven racks to the top and bottom third positions.
  • Then you’ll need to roast the squash. So, place the spaghetti squash on a sheet pan and drizzle the insides of each half with oil and season them generously with salt and pepper. Flip the squash upside down, so the cut side is facing down, and toss (gently of course) the sheet pan in the oven. Let them roast about 15 minutes before adding the chicken to the oven.
  • Meanwhile, remove the chicken from the marinade and transfer them to a second sheet pan. Brush the chicken with any excess marinade. When the 15 minutes (above) is up, add the chicken to the oven with the squash.
  • Bake the chicken and the spaghetti squash, rotating the pans halfway through, until the chicken is cooked fully.
  • While the chicken and squash are getting their roast on, quickly whip up the sauce by melting butter in small sauce pan and adding in a bit of curry powder and ginger. Stir in some honey and a dash of lemon juice. BOOM. Sauce done.
  • To serve, simply remove the squash and chicken from the oven. Scrape the strands of ‘spaghetti’ from the squash, slice the chicken and transfer everything to a serving bowl. Drizzle with the sauce and sprinkle with desired garnishes. Viola. Dinner is served.

Chef expert tips for perfect results every time

  1. The curry chicken breasts do require time to marinate. While I recommend letting them sit in the marinade overnight for the most flavor, you can get away with letting them marinate for as little as 2 hours.
  2. Make sure you adjust your oven racks to the top and bottom third positions because you will be placing the chicken breasts on one sheet pan and the halved spaghetti squash on another. To ensure even cooking, you will need to rotate the pans from top to bottom during roasting.
  3. Season Generously. The main difference between home cooks and restaurant line cooks / chefs is the proper use of seasoning. Don’t be afraid to season generously with salt and pepper at every stage—both the chicken and the squash benefit from it. Kosher salt enhances the natural flavors of ingredients, while pepper adds an essential kick.
  4. Cook your spaghetti squash CUT SIDE DOWN. I have tried cooking spaghetti squash both ways, cut side up and cut side down. I’ve found cooking it cut side DOWN allows the squash to get a little caramelization and prevents the squash from becoming too dry.
  5. Rest the Chicken Before Slicing. Once your chicken is done baking, let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring the meat stays juicy and tender. Cutting it too soon can cause the juices to run out, leaving the chicken dry.
  6. Use Fresh Herbs. While I like fresh cilantro here, don’t be afraid to experiment with fresh basil or mint to add more complexity to the dish.
  7. Don’t Skip the Lemon. A squeeze of fresh lemon juice at the end of cooking really brightens up the dish and cuts through the richness of the curry sauce – giving the curried spaghetti squash a well balanced finish.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use other types of squash instead of spaghetti squash?

Sure. While spaghetti squash is ideal for this recipe due to its noodle-like texture, you can substitute it with other squash varieties such as acorn squash or butternut squash. But, please keep in mind that these squashes have a sweeter flavor, a different texture, and you’ll need to adjust the bake time accordingly.

Can I use pre-cooked chicken for this recipe?

Absolutely. If you’re looking for a quicker meal, you can use pre-cooked chicken, like rotisserie chicken or leftover roasted chicken. Simply shredded or dice the chicken and toss it in the curry sauce to infuse it with flavor. Then toss or serve over the roasted spaghetti squash to save time without sacrificing flavor.

How do I know when the spaghetti squash is done roasting?

Squash is done baking and ready for eating when the flesh is tender and it easily shreds into spaghetti-like strands with a fork. If it doesn’t come apart easily into strands, it’s not done!

Why is the spaghetti squash watery?

Overcooked spaghetti squash can become watery. You should also only toss the strands of spaghetti squash in half of the curry sauce just before serving, but don’t add the squash to the saucepan of sauce and let it sit there to stew in the sauce!

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and use a vegetarian or vegan-friendly alternative, such as pan-fried tofu, and top it with your choice of veggies, nuts, or roasted chickpeas.

If you’re wanting to make this vegan, you’ll also need to swap out the honey and butter for maple syrup and a non-dairy butter alternative.

Overhead photo of roasted spaghetti squash with chicken and curry sauce in a large white serving bowl.

Serving spaghetti squash and chicken

  • Classic Serving Suggestion: Make sure to toss the shredded spaghetti strands with cilantro and half of the curry sauce. After that, you have free reign to add other ingredients, such as pumpkin seeds and crushed red pepper flakes, before topping with sliced chicken and the remaining sauce. 
  • Serve Alongside Rice: Make this chicken and squash a super satisfying and filling meal by serving alongside your favorite grains, like quinoa, farro, zucchini with rice, or coconut rice.
  • As a Squash Boat. Consider making spaghetti squash chicken boats instead of serving the sliced chicken breast over spaghetti squash strands. Use my Acorn Squash Stuffed with Sausage recipes as inspiration.   

Storing leftovers

Storage instructions

  • Allow leftover curried squash and chicken to cool to room temperature before transferring to an airtight container.
  • Store the leftover chicken with spaghetti squash curry in the refrigerator for up to 3-4 days.
  • To freeze the leftovers, transfer them to a freezer-safe container and label with the date. You can keep the leftover chicken with spaghetti squash in the freezer for up to 2-3 months.
  • To reheat the leftovers, allow them to defrost overnight in the fridge. You can then either microwave the chicken spagetti squash or reheat it in a 350-degree oven. Make sure the food reaches an internal temperature of 165°F (74°C) before consuming.

Freezing instructions

  • After preparing the curried chicken and squash as directed in the recipe, make sure you allow the chicken and vegetables to cool completely.
  • Once cool, transfer the chicken to an airtight container or freezer safe zip-closure bag and transfer the chicken to the freezer. This recipe for curried chicken breasts with squash will keep in the freezer for up to 3 months.
Close-up photo of sliced chicken breasts on a bed of spaghetti squash curry.

Give your plain chicken some curry lovin’ and make this easy spaghetti squash and chicken recipe. Your taste buds will thank you! Until Thursday friends, cheers and happy cooking!

Cheyanne

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More spaghetti squash dinners!

Overhead photo of roasted spaghetti squash with chicken and curry sauce in a large white serving bowl.

Curry Spaghetti Squash and Chicken

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Craving a delicious, nutritious, and fuss-free meal that won’t weigh you down? This Curry Spaghetti Squash and Chicken is the perfect choice! Featuring tender chicken, aromatic Thai curry spices, and the delicate texture of roasted spaghetti squash, this dish offers a light, low-carb twist on classic pasta. Quick, simple, and full of flavor, this spaghetti squash with chicken recipe is the ideal for busy weeknight dinner.

Equipment

  • 1 Resealable Bag (for marinating chicken breasts)
  • 2 Large Rimmed Baking Sheets (for baking chicken and spaghetti squash)
  • 1 Small Saucpan (for curry sauce)

Ingredients 

Instructions

  • Marinate Chicken Breasts: Melt 2 tablespoons of butter and then pour it into a shallow bowl or resealable bag.
    To the melted butter, add 2 ½ tablespoons of the honey, 2 TBS dijon, 1 teaspoon curry powder, 1 teaspoon cumin, 1 teaspoon ground ginger, and ½ teaspoon salt. Use a whisk and stir the ingredients well to thoroughly combine.
    Add the chicken breasts to the curry mixture and turn them to fully coat in the marinade.
    Cover the bowl with plastic wrap or seal the bag and place the chicken into the refrigerator. Let the chicken marinate for at least 2 hours, or preferably overnight.
  • Preheat Oven and Prep Pans: Adjust oven racks to top and bottom third position. Then preheat the oven to 375 degrees.
    Line 2 baking sheet with aluminum foil for easy clean up and spray with non-stick cooking spray.
  • Prep Spaghetti Squash: Drizzle the insides of each half of spaghetti squash with olive oil and then season generously with salt and pepper.
    Place the squash – cut-side down – onto the prepared baking sheet.
  • Bake Squash for 15 minutes: Transfer the squash into the oven – on bottom rack – and roast for 15 minutes.
  • Meanwhile, Prep Chicken Breasts for Baking: Remove the chicken breasts from marinade and transfer the chicken to the second baking sheet.
    Next, brush the top of the chicken with any of the remaining marinade leftover in bag, then discard the marinade.
  • Bake Chicken and Spaghetti Squash: When 15 minutes of cooking is up for the squash, open the oven door and rotate the pan of squash from the bottom to the top rack.
    Then, add the baking sheet of chicken to the oven on the bottom rack.
    Bake for 30 minutes, rotating pans top to bottom halfway through, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
  • While the Chicken and Squash are Baking, Make the Curry Sauce: Heat the remaining ¼ cup of butter in a small saucepan over medium-low heat until melted.
    One the butter is melted, add the remaining 2 teaspoons of curry powder and ginger. Cook, stirring, until fragrant, about 1 minute.
    Stir in the remaining ¼ cup of honey and lemon juice. Season generously with salt and a pinch of pepper.
    Taste and adjust for seasoning.
    Reduce heat to low and keep the curry sauce warm until ready to use.
  • Garnish and Serve Curried Spaghetti Squash with Chicken: Use a fork to scrape the squash into strands and transfer the spaghetti to a serving bowl.
    Add the cilantro and half of the sauce to the spaghetti squash and toss to coat.
    Top with the chicken and garnish with pumpkin seeds and crushed red pepper flakes, if using. Serve with lemon wedges and remaining sauce on the side. Enjoy!

Notes

  •  The chicken breasts do require time to marinate. While I recommend letting them sit in the marinade overnight for the most flavor, you can get away with letting them marinate for as little as 2 hours.
  • Make sure you adjust your oven racks to the top and bottom third positions because you will be placing the chicken breasts on one sheet pan and the halved spaghetti squash on another. To ensure even cooking, you will need to rotate the pans from top to bottom during roasting.
  • Cook your spaghetti squash CUT SIDE DOWN. I have tried cooking spaghetti squash both ways, cut side up and cut side down. I have found cooking it cut side DOWN allows the squash to get a little caramelization and prevents the squash from becoming too dry.
  • Saucy! I am a big fan of this honey curry sauce, so the recipe reflects that. Therefore, if you aren’t a sauce boss or fanatic, I recommend considering cutting the sauce measurements in half.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 313kcal    Carbohydrates: 34g    Protein: 3g    Fat: 21g    Saturated Fat: 9g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 9g    Trans Fat: 0.5g    Cholesterol: 32mg    Sodium: 130mg    Potassium: 378mg    Fiber: 5g    Sugar: 20g    Vitamin A: 713IU    Vitamin C: 20mg    Calcium: 86mg    Iron: 2mg
Course: entree, Main Course
Cuisine: Indian, Thai

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