Spaghetti Squash Sheet Pan Meal

Course Main Course


  • 1 medium spaghetti squash
  • 3-4 boneless chicken breasts
  • 6-8 oz bacon slices (thin to normal thickness)
  • 1 pint cherry tomatoes
  • 1-3 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 2 tsp FRENCH PANTRY Lemon Dill Herb Blend
  • FRENCH PANTRY Lavender Sea Salt to taste
  • FRENCH PANTRY Tellicherry Pepper to taste

For sauce:

  • 2 cloves garlic
  • 1/4 cup Italian flat leaf parsley
  • 1/2 cup mayonnaise (or FRNCH PANTRY Garlic Aioli)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup coconut milk (full fat)
  • 1 tbsp FRENCH PANTRY Roasted Garlic & Chives Herb Blend
  • 1 tbsp FRENCH PANTRY Lemon Dill Herb Blend
  • FRENCH PANTRY Lavender Sea Salt to taste
  • FRENCH PANTRY Tellicherry Pepper to taste


  • Preheat oven to 400°F degrees. Place whole Spaghetti Squash in oven while oven is preheating or wait until oven is heated and put squash in for 10 minutes to soften slightly before cutting.  Set Rectangular Flexipat on Perforated Baking Sheet and set aside
  • Prep chicken by pounding to break up fibers and make sure breasts are equally thick.  (I like to use my Stainless Steel Citrus Press to tenderize my meats.)
  • Arrange chicken in Rectangular Flexipat, leaving room for squash rings and bacon.
  • Remove squash from oven once preheated or after 10 minutes at 400°F degrees.
  • Slice off ends of squash and then slice remaining piece into 5-6 rings.  Remove seeds from center after slicing into rings. Arrange squash in between chicken on Rectangular Flexipat.
  • Using Silicone Pastry Brush, brush chicken and squash pieces with Meyer Lemon Oil and sprinkle with Lemon Dill Herb Blend.  Salt and Pepper as desired.  Add more oil as needed to make sure that herb blend is moistened.  
  • Cut bacon strips in half and arrange slices on top of and around chicken and squash, salt and pepper as desired.
  • Roast for 25-30 minutes or until bacon is finished cooking, squash is softened (chicken will be finished by this point, but definitely use your Digital Thermometer to check for doneness).
  • Carefully remove everything (and reserve bacon fat in pan for roasting the tomatoes) from the Rectangular Flexipat onto a cutting board and set aside to cool slightly while you prepare the rest of the recipe.  Add tomatoes to bacon fat, toss to coat and return to oven to roast for approx. 10 minutes or until tomatoes start to crack.  
  • While tomatoes are roasting, make sauce in Eco-Chop.

To make sauce:

  • Start with chopping garlic and parsley very well in your Eco-Chop.  Then add remaining ingredients to Eco-Chop and pull to combine well.  Taste to determine if you need more salt or pepper. 
  • Once sauce is ready, cut chicken and bacon into bitesize pieces.  Using a fork, pull cooked spaghetti squash off the skin of the squash creating mounds of spaghetti squash noodles.  
  • Once tomatoes are finishing roasting, remove from oven and add chicken, bacon, squash and 1/2 of the sauce to the tomatoes.  Toss to coat everything evenly.  Add more sauce as desired or leave on side to add as serving. Enjoy right away!