Some things in life need shortcuts. Not like directions or one-hour dry cleaning – like REAL shortcuts. True life hacks if you will. Heck, mom life as a whole needs one big, easy shortcut. I can’t solve all of life’s crazy and chaotic moments, but I can give you some killer shortcuts to make this super tasty Whole30 Tuscan chicken spaghetti squash.
Getting ready for bed – is anyone with me when I say it’s a chore? Like, I’m exhausted (by 8:15) and I just want to have my jammies on, teeth brushed, makeup off (ok let’s be real, I rarely touch makeup these days), and creams/potions/lotions applied. Sometimes the thought of starting the process to begin my nightly decompressing seems daunting. UGH where is the shortcut? Falling face first on to the pillow without my p.m. rituals isn’t an option.
Or what about getting the kids out the door? LORD HELP ME. The whole thing takes like an hour. What is up with that? I should be able to put little shoes on little feet, grab the diaper bag, and just go. But NOPE. One needs a diaper change, the other needs a diaper change. Don’t forget the snacks. I need to grab the sunscreen/sippy cup/sedatives (kidding). A process that needs a shortcut.
Luckily this Whole30 Tuscan chicken spaghetti squash gives me a doable shortcut that makes mom life easier. Spaghetti squash can be a bear to make (just takes so much time). But adding a few extra steps to cook this in the microwave can cut this 60+ minute meal in half.
AND adding Vital Proteins Collagen not only adds extra protein, but essential amino acids – aiding in protection of healthy bones and joints. Plus collagen is shown to improve gut health and is a key component for healthy hair, skin, and nails. Adding all that good stuff with just a few scoops? Major shortcut win! Two shortcuts in one dish? Believe it to be true my friend. This whole30 tuscan chicken spaghetti squash only has six simple ingredients plus the addition of power-food collagen powder.
My family devoured this. DE-VOU-RED. And we even had leftovers the next day which meant I had a bomb dot com lunch that took seconds to reheat. PS Microwaves are the best shortcuts ever.
Whole30 Tuscan Chicken Spaghetti Squash
For the traditional method of roasting spaghetti squash, cut the squash horizontally and scoop out all the seeds. Place face down in a roasting dish with 2 inches of water and bake at 375 degrees for 35-45 minutes. For the shortcut method (heck yeah), keep reading…
Score the spaghetti squash horizontally, cutting about 1/2 inch through the skin (not all the way through). Then poke the squash all over, creating small cuts with the knife.
Place in the microwave for 5 minutes. Remove (use oven mitts – it will be HOT), and follow the score line to completely cut the squash in half.
Scoop out all the seeds, then place the squash face down in a microwave-safe dish and add 2 inches of water. Microwave again for 5-7 minutes, until the squash is soft enough to shred with a fork (it should look like spaghetti when shredded). You may have to do this in two batches, for each half of the squash.
Shred all the squash and place into a large mixing bowl. Add the shredded chicken, drained sun-dried tomatoes, and basil. In a separate bowl, combine three eggs, coconut cream, salt, and collagen. Vital Proteins Collagen Peptides are flavorless – so you won’t even taste all those amazing benefits! Whisk well and add to the spaghetti squash mix. Mix until combined.
Pour the mixture into an 8×8 baking dish and bake at 375 degrees for 30 minutes. Garnish with more fresh basil and enjoy this Whole30 Tuscan chicken spaghetti squash dinner!
Shortcuts and recipe hacks your favorite things? Then you NEED to check out this 30 Whole30 hacks while you’re scheming all the ways to make life easier.
Time Saver Tip
Make chicken thighs or breast in the crockpot the night before. Simply add the chicken to the pot, pour in stock, and let cook 4-6 hours. Shred with a fork and refrigerate for later. To save even more time, cook the spaghetti squash beforehand, shred, and store in the refrigerator. Then combine all the ingredients once you are ready to bake. This meal refrigerates and reheats well if making the entire dish the day before.
Whole30 Tuscan Chicken Spaghetti Squash
- Yield: 4-6 1x
- 1 medium spaghetti squash
- 2 1/2 cups shredded chicken
- 2/3 c sun dried-tomatoes packed in oil (drained)
- 1/2 cup fresh basil, chopped
- 3 eggs
- 1 tablespoon full-fat coconut milk
- 1/2 teaspoon salt
- 2 scoops Vital Proteins Collagen Peptides (optional)
- Preheat oven to 375 degrees
- If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes
- If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly 1/2 deep. Spear small cut marks around the entire squash then microwave for 5 minutes
- Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles
- In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
- In a separate bowl, crack the eggs and add the coconut milk ,salt, and collagen (if desired). Whisk
- Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish
- Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later
You can also make the spaghetti squash in the Instant Pot but cutting the squash in half, discarding the seeds, adding 1 cup of water to the bottom of the pot and cooking on high pressure for 11 minutes, followed by a quick release of pressure.
This post is sponsored by the awesome people at Vital Proteins. As always, all opinions are 100% my own. Thanks for supporting Physical Kitchness!
Looks so good! I made a Tuscan Chicken Pasta dish recently (to share on the blog soon), but my version is nowhere near as healthy as this! 🙂 I’ve heard so much about that collagen recently…I need to try it myself!
Great minds!!!! I can’t wait to see what you’ve come up with. And YES Blair – Vital Proteins collagen is amazing. You’ll have to try it!
Megan Weber says
What is it for? Added vitamins? Do I NEED to go buy some? Or will we get the same benefit of the meal??
Nope you don’t need to add it!
Deborah @ Confessions of a mother runner says
The meat eating side of my family would love this! Looks great
I’m sure if you omitted the chicken it would be just as yummy Deborah!
Ellie | Hungry by Nature says
I’ve never tried cooking spaghetti squash in the microwave – such an awesome quick tip!!
SUUUUUCH a time saver!!!
You just gave me an idea! I make a Mediterranean Shrimp Orzo dish that would work perfectly with spaghetti squash. This looks amazing. Might have to do a Dinner Taste off this week with the family!
Oh dang girl – look at you! I like it, I like it!
Mariangelica @ Chasing Littles says
Love the step by step! Your photos are stunning! I actually have somehow never tried spaghetti squash but that has to change now!
Oh Mariangelica you made my day! Thanks so much – and YES you must try this!
Ruthie Ridley says
This recipe came at just the right time! I just started the whole 30!! YUM!!
YAAAAY! Add this one to your list my friend – I even had it one day for breakfast!
Beverley @ Born to Sweat says
man i always want to make spaghetti squash after seeing recipes like this, but i walk home from the grocery stores and they take up SO MUCH ROOM. it kills me!! but this looks amazing, so perhaps one day i’ll man up and buy one
Hahahaha #urbanlifeproblems. You’re so fit girl – you could totally lug one home!
Yum! This looks so good! I start whole30 on February 1st so this is perfect! Thanks for posting!
GO YOU!!!! Feel free to email me anytime if you need help or encouragement Barb! I have lots of Whole30 recipe here to get you through!
abbey sharp says
This looks sooo good! I’m such a fan of spag sqush too!
Whoever decided to roast it and eat it like spaghetti is GENIUS!
Megan Campbell says
Spaghetti squash is my jam! I am always looking for other recipes for my Whole30 cleanses. I’ll be adding this one to the list.
Yeah girl! Love it. This is a goodie – and for realz it is amazing days after too!
The colors of your recipe image is super attractive. Love your post.
Thank you Gunjan!
This looks so good Chrissa! Can’t wait to give this a try out soon!
Thanks Cara! My little guy loved it too – maybe you’ll have the same luck with your kiddos!
This looks like such a wonderful recipe, healthy and tasty! I love Whole30 recipes and trying new ones. Thank you for sharing this wonderful recipe!!
Thanks Ashleigh! It’s a new favorite of ours for sure!
Emily @Sinful Nutrition says
Love spaghetti squash! This recipe looks absolutely amazing. Although I may have to swap out those sundried tomatoes. One of the few foods I’m not a fan of!
Thanks so much Emily! I’m sure you could find an awesome substitute for the sundried tomatoes 😉
Jessica (@loveyoumoretoo) says
My mom used to make chicken spaghetti, but this sounds so much healthier!
TOTES! And you wouldn’t even know it’s healthy – it really does taste creamy and so flavorful!
Jodi @ Create Kids Club says
I just baked 2 spaghetti squash today. I am totally trying this one out this week!
Oooh Jodi – perfect timing! Keep me posted!
Kimberly @ Berly's Kitchen says
I’ve never tried spaghetti squash, but your recipe makes it sound delicious. It also looks beautiful and easy to make.
Oh Kimberly – you must try it!!! It’s such an awesome and healthy alternative to pasta!
Kerri McGrail says
Spaghetti squash is my jam! I just introduced my parents to it this weekend because they have never had it!!!
NICE!! That’s a good daughter right there 😉
I love spaghetti squash and this looks so full of flavor! Such an easy and filling dish.
It’s amazzzzzing now much flavor this simple dish had!
Oohhh, this sounds so yummy! Thanks for sharing!
My pleasure! Thanks Amanda.
YUM! This looks so good! I can’t wait to make this!
I hope you love it Ashley!
Mom life does need one big easy button! This looks really yummy and I’m not even a spaghetti squash lover. Looks like you wouldn’t even know it’s in there.
Seriously you wouldn’t! My hubby isn’t a big fan of spaghetti squash either, but he totally scarfed this up!
Christina Bauer says
I need to make more baked casseroles with spaghetti squash – it’s so good!
Rachel Ritlop says
Ok this looks and sounds way better than any of my spaghetti squash attempts! Totally going to try it!
Julie @ Running in a Skirt says
Spaghetti squash really is lovely!!! Such a yummy dish.
What an amazing low-carb dinner idea! Pinning and making it!! Super delicious!
Bobbi | Bobbi's Kozy Kitchen says
YUM!! I am all about spaghetti squash right now! I am actually making it tonight 🙂
YAY! Keep me posted Bobbi – would love to hear how it went!
Kara @ Byte Sized Nutrition says
Yum! I’ve made a similar looking spaghetti squash dish before, but I’ve never thought to toss some eggs in and bake it. Looks delicious!
YES! It’s such a great way to combine different flavors and bind everything together. Thanks Kara!
I love spaghetti squash! This recipe looks delicious!!
Thanks so much Mikki!
Will omitting the collagen peptides changed the consistency much? If so, could I substitute almond flour? Thanks for the recipe!
Nope it won’t affected the consistency! You could omit. I don’t suggest using almond flour. Thanks Angela! Enjoy.
This looks so yummy! We have egg allergies in our home, so I’m trying to think if I could just make this without the egg and the second baking step…. hmmmmm… Dinner ready even quicker??? 😉
Hi Zara – the eggs are what ‘binds’ the dish together. If you omitted, it would be more of a spaghetti squash meal with toppings on top, not necessarily baked in. Which could be just as tasty?? And would certainly make dinner quicker for sure! 😉
Rebecca Phinney says
This is delicious! I have a question: I prefer recipes with a bit more kick/flavor than the way this turned out. I’ve been adding salt and pepper, and it tastes great that way. Do you have any recommendations of Italian spices/seasonings I could add before baking? Thanks!
Hmmmm maybe add a little dried oregano to the mix in addition to the fresh basil!
Our dinner tonight….smells amazing. Thx.
Awesome! Glad you found it!
Made this last night and it was a huge it. Loving your recipes and your blog.
I’m so happy to hear this Jennifer!
Can it be made without collagen if I don’t have it?
Yes this can be made without the powdered collagen 🙂
Rachel Carnley says
Super excited to finally try this recipe!! Started following you on IG after you did the Whole30 account.
So glad you found me Rachel!
I was wondering if you can leave the vital proteins out?…or if there is a substitute for it.Sorry if someone already asked this.
Thank so much
Yup you can leave it out – it won’t change the texture of the dish, just adds a little nutrient boost 🙂
Was just curious about your thoughts on subbing or omitting the coconut milk? I don’t have any on hand, so I thought I would just check to see what you think . If I omit, will that change the outcome too much? Or I have greek yogurt I could add instead?
You could probably add almond milk instead and it would still taste great. Not sure about greek yogurt – I would think it would add a tangy flavor
Putting this on my meal plan for the week! Do you think adding spinach or kale would work well to pack a few more veggies in?
I think that’s a great idea!
Hi! Thank you so much for this recipe! It looks delicious. I can’t wait to try it. I was wondering, though, if you could tell me where I could find sun dried tomatoes without sulfites. I have looked everywhere and the sun dried tomatoes I am finding all have sulfites “for color retention.” Or could I substitute fresh tomatoes? Can’t wait to try this recipe! 🙂
BLEH, that’s so annoying!! I cannot remember for the life of me what brand it was. However, I’m wondering if you could use packaged (dried) sundried tomatoes and mix them with a little olive oil to replicate the same thing…?
Tori Leigh Roberson says
Hey there! I used this recipe as a basis to create my own similar one, I wanted to share it with you here! http://torileighblog.com/2017/10/22/spaghetti-squash-tuscan-chicken-paleo-whole30-gluten-free/
This recipe looked SO YUMMY, but I added chia seeds, tons of spinach, and a few other ingredients to mine 🙂 Thanks so much for the inspiration, I’d love your feedback on my version!
Looks great Tori! Thanks!
this is so good!! I added some left-over steamed broccoli – delicious!
Great idea! Glad you liked it!
Any idea what the nutritional values would be for this recipe? My hubby is on a low sodium/heart healthy diet and we have to watch his sodium, potassium and phosphorus levels. This sounds really good, but I couldn’t make it unless I know what those values are. Thanks
I’m so sorry, I don’t!
Can’t wait to try this – looks and sounds so yummy! I use to cook my squash meat side down in water (this will give it a steam cook), however now I cook meat side up, this will roast it (instead of steaming) which will bring out some sweetness in the canalization process. I think it tastes so much better this way! Thanks for the recipe!
So good to know! Thank you for this!
This loops delicious! Can’t wait to try it! For the peptides, do you recommend the unflavored peptides or the collagen creamer? I’ve only had the creamer on coffee, and it is so good! I just want to try it for a while and see if it makes a difference. Thanks!
I love the unflavored peptides – really versatile for baking and drinks. I throw a scoop or two in my coffee and use full-fat coconut milk as a creamer!
Yay for being low fodmap! We need more recipes like this 🙂
Thanks Cara. Will work on that!
I have a quick question..in the story pic it looks like you are using coconut cream, but in the recipe you have coconut milk. Which should you use? I would just guess…but don’t want to mess it all up!
Hello! Recipe looks great and can’t wait to make it, but have a quick question. In the story it looks like you’re using coconut creak, and the recipe lists coconut milk. I would just guess, but I don’t want it to me too watery if it’s supposed to be the cream, and don’t want it to be too dry if it’s supposed to be the milk!
Thank you for your recipes!