5 from 6 votes
Overhead shot of Healthy Chicken Piccata Spaghetti Squash Boats garnished with a slice of lemon and sprig of fresh parsley on a parchment paper lined wood serving board with a ramekin of chopped parsley next to the board.
Healthy Chicken Piccata Spaghetti Squash Boats
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These Healthy Chicken Piccata Spaghetti Squash Boats are a playful, healthier spin on traditional chicken piccata. Tender chicken tossed in a light and fresh piccata sauce piled high into halves of roasted spaghetti squash, and topped with capers, freshly shaved parmesan, parsley and slices of lemon. 

Course: entree, Main Course
Cuisine: Italian
Keyword: BBQ Sauce, brown butter, capers, chicken, Healthy, piccata, skinny, spaghetti squash
Servings: 4
Calories: 322 kcal
Ingredients
  • 2 small/medium sized Spaghetti Squash – cut in half and seeds removed
  • 3 TBS Extra Virgin Olive Oil , divided
  • 2 skinless boneless Chicken Breasts (about 1 pound) – cut into 1’’ cubes
  • ½ scant Cup All Purpose Flour
  • ½ tsp Salt , plus more to taste
  • ¼ tsp Pepper , plus more to taste
  • Piccata Sauce:
  • 4 TBS Butter , divided
  • 1 large Shallot - finely diced
  • 2 clove Garlic – minced
  • ¼ tsp Salt
  • 1/8 tsp Pepper
  • ¾ Cup Chardonnay (or dry white wine)
  • ¾ Cup Chicken Stock
  • 2 TBS Lemon Juice
  • 4 scant TBS Brined Capers – drained (plus more for garnish, optional)
  • 3 TBS fresh Parsley – roughly chopped
  • Garnish: Sliced Lemons, Grated Parmesan Cheese, Parsley
Instructions
  1. Cook the Spaghetti Squash: Preheat 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. Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.
  2. Meanwhile, cook the Chicken: Add cubed chicken, flour, measured salt and pepper to a large Ziploc bag or mixing bowl. Shake, or toss, to coat evenly.
  3. Place a large non-stick sauté pan over medium high heat, add 2 tablespoons of olive oil. When oil is warmed, use tongs to remove flour coated chicken from bag, shaking off excess flour, and add to sauté pan, in batches if necessary. (Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken). Cook, stirring occasionally, until browned and cooked throughout, about 5-8 minutes (depending how big you diced your chicken). Remove chicken to a plate and set aside.
  4. To make the Sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté until softened and light golden in color, about 30 seconds-1 minute. Add the garlic, measures salt and pepper. Cook until fragrant, about 30 seconds.
  5. Add the wine to deglaze the pan, increase heat to medium high, and cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
  6. Add the chicken stock and lemon juice, cook until reduced by about half, 4-5 minutes. Remove skillet from heat and whisk in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and season with salt and pepper.
  7. Add cooked chicken to the skillet. Toss to combine.
  8. To serve: Divide chicken evenly among spaghetti squash ‘boats’. Evenly divide piccata sauce over chicken spaghetti squash boats.
  9. Garnish with parmesan cheese, lemon slices and parsley. Enjoy!

Recipe Video

Nutrition Facts
Healthy Chicken Piccata Spaghetti Squash Boats
Amount Per Serving
Calories 322 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 68mg23%
Sodium 672mg29%
Potassium 324mg9%
Carbohydrates 5g2%
Sugar 1g1%
Protein 13g26%
Vitamin A 610IU12%
Vitamin C 8.3mg10%
Calcium 17mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.