Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

This Garlic Parmesan Stuffed Spaghetti Squash is a fun twist on dinner! Filled with juicy chicken, fresh spinach, and a creamy garlic parmesan mix, it’s a tasty way to enjoy your veggies.

Cooking this meal always feels like a nice kitchen adventure! The best part? You get to eat the squash bowl afterward, making clean-up extra easy. Who doesn’t love a double treat? 😄

Key Ingredients & Substitutions

Spaghetti Squash: This squash is the star! It mimics pasta but with fewer carbs. If it’s unavailable, you can use zucchini or even roasted cauliflower for a similar texture.

Chicken: I love using chicken breasts for their lean protein. If you want a shortcut, rotisserie chicken works great too! Just shred it and mix it in.

Cheeses: Parmesan and mozzarella are perfect for flavor and texture. If you’re looking for a dairy-free option, try using nutritional yeast for the cheesy flavor or a dairy-free cream cheese alternative.

Spinach: Fresh spinach is my go-to for its vibrant color and nutrients. You can swap it for kale or Swiss chard if that’s what you have on hand.

How Do I Roast Spaghetti Squash Perfectly?

Roasting spaghetti squash might seem tricky, but it’s straightforward! The key is a good roast for that delicious flavor.

• Cut the squash carefully to avoid injury. Use a sharp knife and a sturdy surface.
• Roast cut-side down—this keeps it moist and helps the sweetness develop.
• Test for doneness by inserting a fork. It should easily shred into strands. If firm, give it a bit more time!

By mastering these tips, you’ll get perfectly roasted spaghetti squash every time, ready to be packed with flavor! Enjoy your cooking adventure! 😄

Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

Ingredients You’ll Need:

For the Spaghetti Squash:

• 1 medium spaghetti squash (about 3-4 pounds)
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste

For the Filling:

• 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• 1/4 cup chicken broth (or water)

For Garnish:

• Fresh parsley, chopped

How Much Time Will You Need?

This delicious recipe requires about 15 minutes for prep and around 1 hour total cook time. You’ll spend about 40-50 minutes roasting the squash while you prepare the hearty filling. It’s a great way to make a satisfying meal!

Step-by-Step Instructions:

1. Prepare the Spaghetti Squash:

Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. This can be a bit tricky, so take your time!

2. Season the Squash:

Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

3. Roast the Squash:

Roast the squash in the oven for about 40-50 minutes, or until the flesh is tender and can be easily shredded with a fork. Once done, take it out and let it cool for a few minutes.

4. Cook the Chicken:

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until the chicken is browned and cooked through. Set the chicken aside.

5. Sauté the Garlic and Spinach:

In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Toss in the chopped spinach and cook until wilted, which should take about 2-3 minutes. If it seems dry, add the chicken broth to loosen the mix a bit.

6. Mix the Filling:

Lower the heat and stir in the cooked chicken, Parmesan cheese, cream cheese, mozzarella cheese, and crushed red pepper flakes if you’re using them. Mix gently until everything is melted and well combined. Taste the mixture and adjust the seasoning as needed with salt and pepper.

7. Combine with Squash:

Using a fork, scrape the roasted spaghetti squash flesh to create “spaghetti” strands. Carefully mix these strands into the chicken and spinach mixture you just made.

8. Stuff the Squash:

Spoon the filling back into the squash shells, dividing it evenly between the two halves.

9. Bake Again:

Optionally, sprinkle extra Parmesan or mozzarella cheese on top of the stuffed squash. Return the stuffed halves to the oven and bake for another 10-15 minutes, until heated through and the cheese is melted.

10. Serve and Enjoy:

Finally, garnish the baked stuffed squash with fresh parsley. Serve warm and enjoy your hearty and flavorful meal that’s not only satisfying but also good for you!

Bon appétit!

Frequently Asked Questions (FAQ)

Can I Use Frozen Spinach Instead of Fresh?

Yes, you can use frozen spinach! Just make sure to thaw it first and squeeze out excess water before adding it to the filling. This ensures your mixture doesn’t become too watery.

What If I Don’t Have Spaghetti Squash?

No problem! You can substitute spaghetti squash with other vegetables like zucchini or butternut squash. Just roast them similarly and scrape out the flesh to create “noodles.”

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed squash in the oven at 350°F (175°C) for about 10-15 minutes or use the microwave until heated through.

Can I Make This Recipe Vegetarian?

Absolutely! To make it vegetarian, simply omit the chicken and consider adding more veggies like mushrooms or bell peppers. You could also add beans for some protein!