Description
Enjoy this creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach that’s healthy yet indulgent. Try it tonight!
Ingredients
Scale
- 2 medium spaghetti squash
- 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
- 1 small onion, finely diced
- 8 ounces fresh spinach
- 1 cup chicken broth
- 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 your oven to 400°F (200°C).
- Halve the spaghetti squashes lengthwise, remove seeds, brush with olive oil, and season with salt, pepper, and garlic powder.
- Bake cut-side down on a baking sheet for 30-35 minutes until fork-tender.
- In a skillet, cook cubed chicken in butter until golden brown; set aside.
- Sauté onions and garlic in the same skillet until fragrant. Add spinach until wilted.
- Stir in chicken broth, cream cheese, Greek yogurt, parmesan cheese, thyme, and return chicken to skillet; simmer.
- Scrape cooked squash strands into a bowl and mix with some filling; refill squash halves with remaining mixture and top with extra parmesan.
- Bake for an additional 10-15 minutes until cheese is melted and golden.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Half of stuffed spaghetti squash (approximately 350g)
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 100mg