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Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach
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Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is an irresistible dish that combines the comforting flavors of creamy garlic, savory chicken, and fresh spinach all nestled within tender spaghetti squash. This delightful recipe not only makes for a beautiful presentation but also serves as a low-carb, gluten-free meal perfect for weeknight dinners or festive gatherings. The rich filling is packed with protein and nutrients, ensuring you enjoy every bite while keeping your health goals in check. With straightforward preparation steps, this dish is an easy go-to that will impress family and friends alike.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 pound boneless, skinless chicken breasts
  • 6 cloves garlic
  • 8 ounces fresh spinach
  • 4 ounces cream cheese
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons butter
  • 1 small onion, finely diced
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley, divided

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, and brush with olive oil. Season with salt, pepper, and garlic powder. Place cut-side down on a baking sheet and bake for 30-35 minutes until tender.
  2. In a skillet, heat butter over medium heat. Cook cubed chicken until golden brown; set aside.
  3. In the same skillet, sauté diced onion until translucent, then add minced garlic and spinach until wilted. Stir in chicken broth, cream cheese, Greek yogurt, parmesan cheese, dried thyme, and red pepper flakes if using.
  4. Combine cooked chicken with the mixture and simmer for 2-3 minutes.
  5. Once squash is baked, use a fork to create strands inside each half. Mix some filling with the strands and fill each half completely. Top with extra parmesan cheese before returning to the oven for another 10-15 minutes until bubbly.
  6. Allow to cool for 5 minutes before serving.

Nutrition

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