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+ servings
Two white plates with lemon butter spaghetti squash and chicken

Lemon Butter Spaghetti Squash

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people


  • 1 spaghetti squash
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 2 chicken breasts chopped into cubes
  • 2 tsp salt
  • 1 tsp pepper
  • cup lemon juice
  • 1 tbsp honey
  • 1 tbsp dill chopped
  • ¼ cup chicken broth
  • 1 tbsp arrowroot mixed with water


  • Preheat the oven to 400°
  • Chop the spaghetti squash in half and scoop out the seeds
  • Brush with olive oil, a pinch of salt, and a pinch of pepper and lay face down on a baking tray. Bake for 40 minutes
  • While the squash is baking, in a large saute pan over medium heat, melt the butter
  • Once the butter is melted add the garlic for 1-2 minutes and than add the chicken
  • Sprinkle in the salt and pepper and cook the chicken until 160°
  • Slowly pour in the lemon juice, honey, and dill. Bring to heat
  • Add in the chicken broth and bring to a simmer
  • Stir in the arrowroot with water and mix well. Bring the heat down to low and let thicken.
  • Remove the spaghetti squash from the oven, using a fork tear up the inside of the squash to create the "spaghetti". Spoon in the lemon butter chicken and sauce. Enjoy!