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Buttery. Garlicky. Glorious. This isn’t just a stuffed spaghetti squash with chicken recipe—it’s comfort food with a total glow-up. Featuring silky strands of spaghetti squash with juicy, tender chicken breast, briny capers, savory parmesan cheese, and a garlicky lemon-kissed piccata sauce—all tucked into an “edible bowl”, it’s the low-carb cheat dinner that will make you forget pasta even exists!

“This is SO good. I’ve probably made this recipe 10 times so far, it’s a staple in my house for sure.”

– Jessica
Overhead photo of a roasted spaghetti squash half stuffed with chicken breast piccata.

Update: This recipe was originally published in February 2015. I made updates to the article below to include more information about spaghetti squash chicken boats.

Hi, friends! If you love classic chicken piccata, but you’re looking for a low-carb, weekday upgrade, it’s my pleasure to introduce you to today’s recipe—stuffed spaghetti squash boat with chicken piccata:

Table of Contents

About this chicken and spaghetti squash recipe

Imagine: tender, golden sautéed pieces of chicken breast bathed in a light butter sauce kissed with mild notes of garlic and shallots, a hint of zesty lemon, and a touch of smooth, deep white wine flavor—all stuffed inside a spaghetti squash boat with silky strands of squash. Lovingly and generously sprinkled with salty capers, a touch of freshly grated parmesan, and herby fresh parsley, this chicken stuffed spaghetti squash is a delicious low-carb twist with the same classic piccata flavors we all know and love.

Flavorful, fun, and wholesome (yet a little indulgent, too) this chicken and spaghetti squash recipe is perfect for everything from family dinners to date night-in, or simply anytime you want a no-fuss comforting dinner that feels totally special.

If you love stuffed squash, check out this recipe for stuffed acorn squash next!

Why you’ll love this recipe

TL;DR? Here’s why you’ll love this recipe for spaghetti squash and chicken:

  • Quick and Easy. 10 minutes of active prep time in the kitchen, making it the perfect mid-week meal.
  • Big, Balanced Flavors: The natural sweetness of roasted spaghetti squash strands pairs perfectly with savory chicken, a touch of umami parmesan, fresh herbs, and a rich, lemon-scented butter sauce.  
  • Low Fuss. Pantry staples and easy-to-find ingredients (like garlic, olive oil, and Parmesan) transform into something restaurant-worthy.
  • And Low Carb. Swapping in spaghetti squash for the traditional pasta saves you carbs over the original. 
  • Presentation Wow Factor. Serving dinner in edible “squash boats” instantly feels special, without any extra effort.

If you love lemony, buttery piccata sauce, check out this veggie piccata recipe with chickpeas.

Overhead action photo of chicken breast pieces cooking in a lemon and butter sauce.

Ingredients for chicken with spaghetti squash

This chicken spaghetti squash recipe requires only simple, easy-to-find ingredients like:

  • Spaghetti Squash. Look for medium spaghetti squash that’s heavy for its size and has a firm outer skin.
  • Extra Virgin Olive Oil. Lends richness.
  • Boneless, Skinless Chicken Breasts. Traditional chicken piccata is made using boneless, skinless chicken breasts. Substitution: Boneless, skinless chicken thighs work too if you prefer dark meat.
  • All-Purpose Flour. For creating a gorgeously golden exterior on your chicken, plus leaving some fond in the pan to thicken up your piccata sauce.
  • Kosher Salt and Pepper. For overall flavor.
  • Butter. For added richness and a luxurious mouthfeel.
  • Shallot. For a subtle onion flavor. Substitutions: Feel free to use yellow or sweet onions here instead.
  • Garlic. For even more allium goodness. Substitution: While fresh best, you’re welcome to swap in minced and jarred or frozen garlic or use garlic powder if needed.
  • Dry White Wine. I use Chardonnay, but any dry white wine will do! Substitutions: If you’re a booze-free household, swap in more chicken stock and add a splash of apple cider vinegar or white wine vinegar to replace some of the acidity of the wine.
  • Chicken Stock. Homemade or store-bought, just make sure it’s low-sodium. Substitution: Chicken and vegetable broth are great, too.
  • Lemon Juice. Bottled lemon juice can’t hold a candle to the flavor of fresh citrus. Using fresh lemons also means you’ll have some pretty garnishes at the ready!
  • Brined Capers. Drain them from the brine before adding to the recipe or you’ll risk it being too salty. Substitution: In a pinch, you can use chopped green olives instead.
  • Fresh Herbs. I like fresh parsley for color and herbaceousness, but fresh basil works too.

Recipe variations

Below are a few variations on this spaghetti squash recipe with chicken to inspire:

  • Gluten-Free. Swap in your favorite cup-for-cup GF flour blend, cornstarch, or potato starch for the wheat flour to make these chicken boats completely celiac-friendly.
  • Dairy-Free. Opt for a dairy-free butter alternative.
  • Vegetarian. Swap in veggie broth and your favorite chicken alternative (e.g. rehydrated soy curls or pressed, firm tofu) for the chicken.
  • Vegan. Follow both the dairy-free and vegetarian instructions above to make vegan squash boats.
  • Veggie-Filled. Feel free to sauté your favorite veggies and add them to your chicken boats. Spinach, tomatoes, and mushrooms are all delicious additions.
  • Herby-Twist. Finish with a few dollops of basil pesto sauce for a pop of silky, herbaceous flavor.
Overhead action photo of a fork scraping strands of squash from a roasted half of spaghetti squash.

Chef expert tips for perfect results every time

  • Choose the Right Size Squash. Be sure to select a spaghetti squash that feels heavy for its size and firm to the touch, with no soft spots of cracks. A smaller to medium-size squash will give you the best results.
  • Properly Roast the Squash. When roasting your spaghetti squash, slice it in half lengthwise and scoop out the seeds before drizzling with oil and roasting it cut-side-down to avoid watery strands of squash.
  • Cut Chicken into Even, Bite-Size Pieces. Uniform chunks of chicken will cook evenly and stay juicy. Aim for around 1 to 1 1/2-inch pieces—too small and they dry out, too big and they lose the “bite” vibe.
  • Cook Filling Separately. Make sure you fully cook the chicken before stuffing the squash! This isn’t a casserole, so you won’t be oven-baking to heat the stuffed spaghetti squash through.
  • Deglaze with Wine for Depth. After searing the chicken pieces, add a splash of dry white wine to the pan and use the edge of a wooden spoon to lift up all those golden, flavorful bits—that’s flavor!
  • Make It Your Own. Consider a finishing the chicken and spaghetti squash with a flurry of freshly grated parmesan cheese, crispy onions, or crunchy herb-flecked panko breadcrumbs for next-level deliciousness.
  • Serve Immediately for Best Texture and Flavor. this stuffed spaghetti squash recipe is best when you enjoy it right after cooking. However, you can prep ahead, just store the sauce, chicken, and squash separately; then reheat and combine to serve.

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! 

What is stuffed spaghetti squash?

Stuffed spaghetti squash, also known as a spaghetti squash boat, is simply a veggie-forward dish where the squash acts like a built-in bowl, holding a customizable filling made up of the tender strands of cooked squash mixed with savory ingredients, in this case chicken and piccata sauce.

How do I choose a good spaghetti squash? 

Choosing a good spaghetti squash is similar to choosing any other pumpkin, squash, or watermelon — look for one that is heavy for its size, has smooth, taut, and slightly dull skin, even coloring, and no breaches in the skin.

How do I cook spaghetti squash for stuffing?

It’s easy—simply cut the squash in half lengthwise, scoop out the seeds, brush the insides of the spaghetti squash with olive oil, and roast in the oven cut-side down at 375°F for about 45 minutes. You’ll know it’s done roasting when the strands of spaghetti squash pull apart easily with a fork!

Can I use rotisserie chicken?

While I have only tested this recipe as directed, you can certainly try using rotisserie chicken if you’re looking for a shortcut. Just be sure to shred or chop the chicken and toss it with the piccata sauce before stuffing the spaghetti squash boat. 

Can I make spaghetti squash boats ahead of time?

Sure. You can roast the squash and chop the chicken up to 2 days ahead. When you’re ready to eat, cook the chicken piccata, warm the squash in the oven, stuff, and serve.

Make ahead tip: you can freeze cooked spaghetti squash too! Scrape it into strands, then let it cool entirely before placing in a zip-top freezer bag with as much air removed as possible. It should keep well for up to 3 months.

Close-up photo of a cooked spaghetti squash half stuffed with sautéed chicken and garlic butter sauce.

Serving chicken and spaghetti squash

  • Pair with Bread. For a cozy side option, serve the chicken and squash boats alongside crusty bread, garlic bread with pesto or homemade focaccia to soak up any remaining piccata sauce.
  • Serve with Salad. Pair with a crisp Caesar salad or a fall-inspired salad like this warm kale salad or butternut squash salad for a balanced meal.
  • Alongside Soup. Lean into the cozy angle and serve your chicken and spaghetti squash with your favorite creamy autumn soup, such as roasted squash soup with apples or cheddar apple soup.
  • Side of Roasted Veggies. A side of roasted brussels sprouts, broccoli, or prosciutto wrapped asparagus complements this stuffed spaghetti squash recipe beautifully.

Storing leftovers

These chicken and spaghetti squash boats are best when you serve them fresh, but they can also be meal-prepped if you prefer. 

  • Refrigerator Storage. Let the stuffed spaghetti squash recipe cool completely before transferring to an airtight container or wrapping in foil. Store in the fridge for up to 4 to5 days. 
  • Reheating Instructions. To reheat, I recommend using an oven or toaster oven set to 250-degrees Fahrenheit for about 25-30 minutes, or until warm throughout. Alternatively, you can use the microwave to reheat your squash and chicken if you prefer.
Close-up photo of sautéed pieces of chicken in a spaghetti squash boat.

Cozy and seasonal meets light and wholesome, this chicken stuffed spaghetti squash recipe gives the feel of comfort food with the freshness of dinner straight from a squash. Colorful, customizable, easy to pull together, and all around delicious, I hope this one becomes one you come back to again and again!

Next time you need a weeknight dinner win or a creative dinner party dish, give this one a try! Just don’t forget to come back and leave a comment or tag me on social media—I love hearing about your kitchen adventures.

Until next time, friends, cheers,

Cheyanne

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More spaghetti squash recipes!

Overhead photo of piccata chicken stuffed inside a roasted spaghetti squash half.

Stuffed Spaghetti Squash

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 people
Print Recipe Pin Recipe
Buttery. Garlicky. Glorious. This isn't just a stuffed spaghetti squash with chicken recipe—it's comfort food with a total glow-up. Featuring silky strands of spaghetti squash with juicy, tender chicken breast, briny capers, savory parmesan cheese, and a garlicky lemon-kissed piccata sauce—all tucked into an edible bowl, it's the low-carb cheat dinner that will make you forget pasta even exists!

Equipment

  • 1 baking sheet (for roasting halves of spaghetti squash)
  • 1 Mixing Bowl or Resealable Bag (for coating chicken pieces)
  • 1 large skillet (for cooking chicken)

Ingredients 

Spaghetti Squash with Chicken

Lemon Butter Sauce

  • 4 TBS Butter – DIVIDED
  • 1 large Shallot – finely diced
  • 2 clove Garlic – minced
  • ¾ Cup Chardonnay (substitute: your favorite dry white wine)
  • ¾ Cup Chicken Stock (substitute: chicken broth)
  • 2 TBS Fresh Lemon Juice (from 1/2 large lemon)
  • 4 scant TBS Brined Capers – drained (plus more for garnish, optional)
  • 3 TBS Fresh Flat-Leaf Parsley – roughly chopped
  • Optional Garnishes: Sliced Lemons, Grated Parmesan Cheese, Parsley

Instructions

  • Roast the Spaghetti Squash: Arrange oven rack to the center position and then preheat the oven to 375 degrees F.
    Prepare a baking sheet with parchment paper for easy clean up.
    Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper.
    Transfer squash to prepared baking sheet, cut side down.
    Roast in the oven until easily pierced with a fork and cook through, about 45 minutes.
    Remove from oven and set aside on a clean work surface until they're cool enough to handle. Then, use a fork to scrape strands from the skin of spaghetti squash. Set aside.
  • Meanwhile, Season the Chicken: Add the cubed chicken, flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to a large resealable bag or mixing bowl.
    Shake, or toss, to evenly coat the chicken in the flour mixture.
  • Then, Cook the Chicken in Batches: Place a large non-stick skillet over medium-high heat and add 2 tablespoons of olive oil.
    When the oil is shimmering, use tongs to remove the flour coated chicken from the bag or bowl, shaking off excess flour, and add the chicken pieces to the sauté pan, in batches if necessary as not to overcrowd the pan.
    Cook, undisturbed for the 1 minute, then stir occasionally, until the chicken is browned and cooked throughout, about 5-8 minutes.
    Then, remove chicken to a plate and set aside. Repeat cooking remaining batch of chicken.
    (Notes: Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken. Cook time will depend upon how big you diced your chicken).
  • Make the Lemon Butter Sauce: Return the skillet to stove and reduce heat to medium.
    Add 1 tablespoon of butter to the pan. Once melted, add the shallots and sauté, stirring often, until softened and light golden in color, about 30 seconds to 1 minute.
    Add the garlic along with the measured salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
    Deglaze sauce: Add the wine to deglaze the pan, increase heat to medium high and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
    Let the sauce simmer until it's reduced by about half, around 4-5 minutes.
    Add the chicken stock and lemon juice to the pan. Then cook until the sauce is again reduced by about half, 4-5 minutes.
  • Remove Skillet from Heat, Add Butter: Immediately add 3 tablespoons of butter to the pan. Whisk until the butter is fully melted.
    Then, add the capers, parsley and cooked chicken to the sauce. Toss well to coat the chicken in the butter sauce.
    Taste and adjust for seasoning and flavor by adding more salt, pepper or lemon juice.
  • Stuff Spaghetti Squash and Serve: Divide chicken evenly among spaghetti squash halves. Then evenly divide the piccata sauce, pouring it over the chicken stuffed squash. Garnish with parmesan cheese, lemon zest, freshly cracked black pepper, and fresh parsley. Serve with lemon wedges on the side and enjoy!

Video

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • 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: 257kcal    Carbohydrates: 5g    Protein: 2g    Fat: 22g    Saturated Fat: 9g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 11g    Trans Fat: 0.5g    Cholesterol: 32mg    Sodium: 188mg    Potassium: 136mg    Fiber: 0.4g    Sugar: 2g    Vitamin A: 607IU    Vitamin C: 8mg    Calcium: 19mg    Iron: 1mg
Course: entree, Main Course
Cuisine: Italian

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