Butter Chicken Spaghetti Squash Recipe

Of all the fusion dishes that have graced my kitchen, this one holds a special place in my heart and has become a permanent fixture in our family’s meal rotation. I remember the first time I pitched the idea of “Butter Chicken Spaghetti Squash” to my family. I was met with a healthy dose of skepticism. My husband, a purist when it comes to classic Indian cuisine, raised an eyebrow. My kids, who hear “squash” and immediately think of something bland and boring, were already planning a raid on the snack cupboard. I forged ahead, driven by a desire to create a meal that packed all the comforting, decadent flavor of our favorite takeaway butter chicken but left us feeling energized and nourished instead of sluggish. The aroma that began to fill the house was the first sign of a turning tide. First, the nutty, sweet scent of roasting spaghetti squash, then the intoxicating fragrance of blooming spices—garam masala, turmeric, and cumin—sizzling in butter. By the time I was stirring the rich, velvety, tomato-cream sauce, a small crowd had gathered. The final verdict? An overwhelming, resounding success. The tender, juicy, spice-infused chicken, bathed in that iconic creamy sauce, was a perfect match for the sweet, al dente strands of spaghetti squash. It was a revelation. It delivered all the comfort-food satisfaction we craved, but in a gluten-free, low-carb package that felt incredibly wholesome. Now, it’s a requested meal, a testament to the fact that healthy eating doesn’t have to mean sacrificing flavor or joy.

The Ultimate Butter Chicken Spaghetti Squash Recipe

This recipe breaks down the process into three manageable parts: preparing the spaghetti squash, marinating the chicken for maximum flavor, and creating the signature silky butter chicken sauce. Don’t be intimidated by the ingredient list; many are spices that form the backbone of a well-stocked pantry.

Ingredients

For the Roasted Spaghetti Squash:

• 1 large spaghetti squash (approximately 3-4 lbs)
• 1 tablespoon olive oil or avocado oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• ½ cup full-fat plain Greek yogurt (or regular plain yogurt)
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon Kashmiri red chili powder (or paprika for less heat)
• ½ teaspoon salt

For the Butter Chicken Sauce (Makhani Sauce):

• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil or avocado oil
• 1 large yellow onion, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon Kashmiri red chili powder (or paprika)
• 1 (28-ounce) can of crushed tomatoes or tomato purée
• 1 cup heavy cream (or full-fat coconut cream for a dairy-free option)
• 1 teaspoon dried fenugreek leaves (Kasuri Methi), crushed between your palms
• 1-2 teaspoons sugar or a keto-friendly sweetener (like erythritol), to balance acidity (optional)
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Extra cream or yogurt for garnish (optional)

Step-by-Step Instructions

Follow these detailed instructions carefully to achieve the perfect texture and flavor balance. We’ll start by getting the squash in the oven, as it takes the longest to cook.

Part 1: Roasting the Spaghetti Squash

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Cut the Squash: This is often the hardest part! Place the spaghetti squash on a stable cutting board. Using a large, sharp chef’s knife, carefully slice the squash in half lengthwise from stem to end. If it’s very tough, you can microwave the whole squash for 3-5 minutes to soften the skin slightly before cutting.
3. Scoop the Seeds: Use a spoon to scoop out the seeds and stringy pulp from the center of each half, just as you would with a pumpkin. Discard the seeds or save them for roasting later.
4. Season and Roast: Drizzle the cut sides of the squash with 1 tablespoon of olive oil. Use your hands to rub it all over the inside flesh. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
5. Bake to Perfection: Roast in the preheated oven for 40-50 minutes. The cooking time will vary depending on the size of your squash. It’s done when the outside is firm enough to hold its shape, but the inside is tender enough to be easily pierced with a fork. You should be able to easily shred the flesh into spaghetti-like strands.

Part 2: Marinating and Cooking the Chicken

1. Marinate the Chicken: While the squash is roasting, prepare the chicken. In a medium-sized bowl, combine all the marinade ingredients: Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cumin, Kashmiri red chili powder, and salt. Add the cubed chicken thighs and mix thoroughly until every piece is coated.
2. Let it Rest: Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature. For even more tender and flavorful chicken, you can marinate it in the refrigerator for up to 8 hours. The yogurt and lemon juice act as a powerful tenderizer.
3. Cook the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted and sizzling, add the marinated chicken to the pot in a single layer. You may need to do this in two batches to avoid overcrowding the pan.
4. Get a Good Sear: Cook the chicken for 3-4 minutes per side, until it’s nicely browned and develops a slight char. This searing process, known as the Maillard reaction, builds a tremendous amount of flavor. The chicken doesn’t need to be cooked all the way through at this stage. Once browned, remove the chicken from the pot with a slotted spoon and set it aside on a plate.

Part 3: Creating the Velvety Butter Chicken Sauce

1. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pot. Once melted, add the finely chopped onion and sauté for 5-7 minutes, until soft and translucent, scraping up any browned bits (fond) from the bottom of the pot.
2. Bloom the Spices: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Be careful not to burn them. Now, add the dry spices for the sauce: ground coriander, cumin, garam masala, turmeric, and Kashmiri red chili powder. Stir constantly for about 30-60 seconds. This step, known as blooming, toasts the spices in fat, which deepens and intensifies their flavor.
3. Build the Sauce Base: Pour in the can of crushed tomatoes. Stir everything together, ensuring the spices are well incorporated. Bring the sauce to a gentle simmer.
4. Simmer and Deepen Flavor: Reduce the heat to low, cover the pot, and let the sauce simmer for at least 15-20 minutes. This allows the flavors to meld and the acidity of the tomatoes to mellow out. The sauce will thicken and darken slightly.
5. Blend for Smoothness (Optional but Recommended): For a truly authentic, silky-smooth butter chicken sauce, this step is key. Carefully transfer the hot tomato sauce to a high-speed blender. You can also use an immersion blender directly in the pot. Blend until the sauce is completely smooth and velvety. Return the blended sauce to the pot.
6. Finish the Sauce: Stir in the heavy cream. Let the sauce gently heat through, but do not let it come to a rapid boil after adding the cream. Add the crushed dried fenugreek leaves (Kasuri Methi)—this is a secret ingredient that gives butter chicken its signature aroma.
7. Final Touches: Add the seared chicken and any accumulated juices back into the pot with the sauce. Stir to coat. Let it simmer gently for another 5-10 minutes, or until the chicken is cooked through and tender. Now, taste the sauce. Add salt as needed. If the sauce tastes a bit too acidic from the tomatoes, stir in 1-2 teaspoons of sugar (or a low-carb sweetener) to balance the flavors.

Part 4: Assembling the Dish

1. Shred the Squash: Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape and fluff the flesh from the skin. The strands will separate easily, resembling spaghetti.
2. Serve: Create a bed of the spaghetti squash strands on each plate or in a shallow bowl. Generously spoon the hot butter chicken and its luxurious sauce over the top. Garnish with a sprinkle of fresh chopped cilantro and an optional drizzle of extra cream or a dollop of yogurt.

Nutrition Facts

• Servings: 6-8
• Calories Per Serving (approximate): 485 kcal

Please note that this is an estimate. Actual nutritional values may vary based on the specific ingredients and brands used, the exact size of the spaghetti squash, and the final portion size.

This dish is naturally low in carbohydrates and gluten-free, while being high in protein and healthy fats, making it an excellent choice for those following keto, low-carb, or gluten-free lifestyles.

Preparation Time

• Prep Time: 25 minutes (includes chopping and marinating)
• Cook Time: 50 minutes (includes roasting squash and cooking the sauce/chicken)
• Total Time: 1 hour 15 minutes

(Note: The marinating time is flexible. A quick 30-minute marinade works well, but a longer marinade of 2-8 hours will result in more tender chicken.)

How to Serve Your Butter Chicken Spaghetti Squash

Presentation and accompaniments can elevate this dish from a simple weeknight meal to a show-stopping dinner. Here are some ideas:

• The Classic Bowl:
  • Serve the fluffy spaghetti squash strands in a wide, shallow bowl.
  • Create a well in the center and ladle a generous portion of the butter chicken and sauce into it.
  • This presentation allows the sauce to pool beautifully and ensures a perfect squash-to-sauce ratio in every bite.
• Serve in the Shells:
  • For a rustic and impressive “wow” factor, serve the dish directly in the roasted spaghetti squash shells.
  • After fluffing the squash strands with a fork, leave them inside the skin.
  • Top with the butter chicken and sauce.
  • Place each filled half on a plate. This minimizes cleanup and looks fantastic for dinner parties.
• Essential Garnishes:
  • Fresh Cilantro: A non-negotiable garnish. Its bright, citrusy flavor cuts through the richness of the sauce and adds a pop of vibrant green color.
  • A Drizzle of Cream: A swirl of heavy cream or a dollop of Greek yogurt on top adds extra richness and a beautiful visual contrast.
  • A Squeeze of Lime: A small wedge of lime served on the side allows guests to add a final burst of acidity, brightening all the flavors.
  • Toasted Nuts or Seeds: For added texture, a sprinkle of toasted slivered almonds or pumpkin seeds works wonderfully.
• Complementary Side Dishes:
  • Cooling Cucumber Raita: A simple side of yogurt mixed with grated cucumber, a pinch of cumin, and fresh mint is the perfect cooling counterpoint to the warm spices.
  • Simple Green Salad: A light salad with a lemon vinaigrette can provide a fresh, crisp contrast.
  • Steamed or Sautéed Greens: Garlicky sautéed spinach or simple steamed green beans add extra nutrients and color to the plate.
  • For those not counting carbs: Warm, fluffy naan bread or basmati rice are traditional and perfect for soaking up every last drop of the incredible sauce.

Additional Tips for Recipe Success

1. Don’t Overcook the Spaghetti Squash. The biggest mistake is roasting the squash until it’s mushy. The goal is al dente—tender but with a slight bite, similar to pasta. This ensures the strands hold their shape and provide a pleasant texture against the creamy sauce. Check it at the 35-40 minute mark. If a fork easily pierces the flesh and it shreds well, it’s done.
2. Embrace the Marinade. Don’t skip the marination step for the chicken. The combination of yogurt (lactic acid) and lemon juice (citric acid) works to break down the proteins in the chicken, making it exceptionally tender and juicy. Even 30 minutes makes a significant difference. Using full-fat Greek yogurt also adds a wonderful tangy flavor that balances the richness of the final sauce.
3. Master the “Bloom” for Deeper Flavor. The step where you fry the dry spices in the hot butter/oil before adding the tomatoes is crucial. This technique, called “blooming” or tarka, unlocks the fat-soluble compounds in the spices, releasing their essential oils and creating a much deeper, more complex, and aromatic flavor profile than if you were to just dump them into the liquid.
4. Achieve Ultimate Creaminess with the Right Ingredients and Technique. For the silkiest sauce, use full-fat ingredients like heavy cream and unsalted butter. While you can substitute them, the richness will be impacted. The optional blending step is the true secret to a restaurant-quality, velvety smooth sauce. It emulsifies the fats and solids, creating a luxurious texture that coats the chicken and squash perfectly.
5. Taste and Adjust at the End. A great cook knows that a recipe is a roadmap, not a rigid set of laws. The final flavor of your sauce depends on the sweetness of your onions and the acidity of your canned tomatoes. Always taste the sauce before serving. Does it need more salt? Is it a bit too tart? A pinch of sugar or sweetener will work wonders to balance the acidity and round out the flavors. Is it not spicy enough? Add a tiny bit more chili powder. This final adjustment is what makes the dish yours.

Frequently Asked Questions (FAQ)

1. Can I make this Butter Chicken Spaghetti Squash dairy-free?
Absolutely! This recipe is very adaptable. To make it dairy-free, use the following substitutions:

• For the Marinade: Replace the Greek yogurt with a thick, unsweetened dairy-free yogurt (like coconut or almond-based) or use 1/2 cup of full-fat canned coconut milk mixed with 1 tablespoon of lemon juice.
• For the Sauce: Replace the butter with a high-quality vegan butter or use additional coconut oil. Swap the heavy cream with full-fat canned coconut cream or milk for a rich and creamy result. The coconut flavor is a natural and delicious pairing with Indian spices.

2. How do I store and reheat leftovers?
Leftovers are fantastic and the flavors often meld and become even better the next day. For best results, store the butter chicken mixture separately from the cooked spaghetti squash in airtight containers in the refrigerator for up to 4 days. Storing them separately prevents the squash from becoming watery and absorbing too much sauce.

• To Reheat: Gently reheat the butter chicken on the stovetop over low heat until warmed through. You can add a splash of water or cream if the sauce has thickened too much. Reheat the spaghetti squash in the microwave for 1-2 minutes or by quickly pan-frying it in a non-stick skillet.

3. Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but there are a few things to keep in mind. Chicken thighs contain more fat, which makes them more flavorful and forgiving; they stay juicy even if slightly overcooked. If using chicken breast, be very careful not to overcook it, as it can become dry and tough. Cut the breast into uniform 1-inch pieces and consider reducing the searing time slightly. The marination step is especially important when using chicken breast to help keep it tender.

4. Is this recipe good for meal prep?
This is an outstanding meal prep recipe! Here’s a simple plan:

• Day 1 (Prep Day):
  1. Roast the spaghetti squash completely. Let it cool, then shred the strands and store them in an airtight container in the fridge.
  2. Make the entire butter chicken recipe (marinate, cook chicken, and make the sauce). Let it cool completely and store it in a separate airtight container in the fridge.
• Throughout the Week: Simply portion out the desired amount of spaghetti squash and butter chicken, reheat, and enjoy a delicious, healthy, and satisfying meal in minutes.

5. My sauce isn’t as thick and creamy as I’d like. How can I fix it?
There are a couple of easy ways to thicken the sauce if needed:

• Simmer to Reduce: The easiest method is to simply let the sauce simmer, uncovered, over low heat for an additional 10-15 minutes. This allows excess water to evaporate, naturally concentrating and thickening the sauce.
• Create a Slurry: For a quicker fix, you can use a thickening agent. In a small bowl, mix 1 teaspoon of cornstarch or arrowroot powder with 2 teaspoons of cold water to create a smooth slurry. Whisk this slurry into the simmering sauce and let it cook for another minute or two until it has thickened. Be sure to use a slurry to prevent lumps.
• Add More Creaminess: Sometimes, the perception of “thickness” is related to richness. Stirring in an extra splash of heavy cream or a tablespoon of butter at the end can enrich the sauce and give it a more luscious mouthfeel.