Description
Indulge in a comforting and nutritious meal with Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach. This delightful dish combines the hearty textures of spaghetti squash with a creamy filling made from tender chicken, fresh spinach, and rich parmesan cheese. Perfect for busy weeknights or special occasions, this recipe is low in carbs yet bursting with flavor, making it a family favorite. Easy to prepare and versatile enough to be served as a main course or side dish, you’ll love how quickly it comes together. Enjoy this delicious twist on traditional pasta dishes that everyone will adore!
Ingredients
Scale
- 2 medium spaghetti squash (about 3 pounds each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 3 tablespoons butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced
- 8 ounces fresh spinach
- 1 cup chicken broth (low-sodium preferred)
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1 cup freshly grated parmesan cheese, plus extra for topping
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, divided
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise, scoop out seeds, and brush cut sides with olive oil. Season with salt, pepper, and garlic powder.
- Place squash cut-side down on a baking sheet and bake for 30-35 minutes until tender.
- In a skillet, heat butter over medium heat; cook chicken until golden brown and set aside.
- Sauté onion in the same skillet until translucent, then add garlic and spinach until wilted.
- Stir in chicken broth and bring to simmer; mix in cream cheese, Greek yogurt, parmesan cheese, thyme, and optional red pepper flakes.
- Scrape strands from cooked squash; mix some with the creamy chicken filling.
- Stuff squash halves with the filling, top with extra parmesan, and bake for another 10-15 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash half (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg