Name: Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups cooked, shredded chicken; 2 tablespoons butter; 3 cloves garlic, minced; 4 cups fresh spinach; ½ cup heavy cream; ⅓ cup grated Parmesan cheese; ¼ teaspoon red pepper flakes (optional); Extra Parmesan and chopped parsley for garnish

Why You’ll Love This Recipe

What I love about this recipe is how it combines all the flavors of comfort food with the lightness of roasted spaghetti squash. The garlic Parmesan sauce makes the dish incredibly rich and creamy, while the spinach adds a fresh, earthy contrast. The shredded chicken provides protein, and the spaghetti squash gives the perfect pasta-like texture without the carbs. It’s a complete meal that’s not only delicious but also healthy, and it’s sure to become a new favorite in your weekly rotation!

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked, shredded chicken
2 tablespoons butter
3 cloves garlic, minced
4 cups fresh spinach
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Extra Parmesan and parsley for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the squash halves with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 35–40 minutes, until the squash is tender and easily shreds into strands.
Cook the Chicken and Spinach: While the squash is roasting, heat the butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the spinach and cook until wilted, about 2–3 minutes. Stir in the shredded chicken and cook for an additional 2–3 minutes, until heated through.
Make the Creamy Sauce: Pour in the heavy cream and Parmesan cheese, stirring until the sauce is melted and creamy. Add red pepper flakes if you like a little spice. Remove the skillet from heat.
Shred the Squash: Once the spaghetti squash is roasted, remove it from the oven and use a fork to shred the inside into strands, keeping them in the shell.
Stuff the Squash: Divide the chicken and spinach mixture between the two squash halves. Gently mix the chicken-spinach mixture with the squash strands, combining everything evenly.
Bake Again (Optional): For a golden, crispy top, sprinkle some extra Parmesan cheese over the stuffed squash halves and bake for an additional 5–10 minutes, or until the cheese is melted and golden.
Serve: Garnish with chopped parsley and serve warm.

Servings and Timing

This recipe makes 2 servings. With a prep time of 15 minutes and a cooking time of 40 minutes, the total time for this dish is about 55 minutes—perfect for a satisfying weeknight dinner.

Variations

Add More Veggies: You can easily add more vegetables to the stuffing, such as mushrooms, zucchini, or bell peppers, for added flavor and nutrition.
Make it Spicy: For an extra kick, increase the amount of red pepper flakes or add a few dashes of hot sauce to the creamy sauce.
Cheese Variations: While Parmesan is classic, you can also experiment with other cheeses like mozzarella or goat cheese for a different flavor.

Storage/Reheating

Leftover stuffed spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or bake in the oven at 350°F (175°C) for about 10 minutes until heated through.

FAQs

Can I use a different type of squash?

Yes! You can use other types of squash like acorn squash or butternut squash as an alternative, though the cooking times may vary. Just make sure they’re tender enough to shred into strands.

Can I make this dish ahead of time?

Yes, you can prep everything ahead of time by roasting the squash and preparing the chicken-spinach mixture. Store them separately in the fridge, then combine and bake when ready to serve.

Can I use a rotisserie chicken instead of cooking chicken myself?

Absolutely! Using store-bought rotisserie chicken is a great time-saver. Just shred the chicken and add it to the spinach mixture.

How can I make this dish dairy-free?

To make this dish dairy-free, use a dairy-free cream alternative (like coconut cream) and substitute the Parmesan with a dairy-free cheese or nutritional yeast.

How do I know when the spaghetti squash is done?

The spaghetti squash is done when it’s tender and the strands can easily be shredded with a fork. It should feel soft when you press on it with a fork.

Conclusion

Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is a satisfying and healthy alternative to traditional pasta dishes. The combination of tender squash, creamy sauce, and juicy chicken makes for a flavorful and filling meal. Whether you’re looking to reduce carbs or simply enjoy a delicious, nutritious dish, this recipe is sure to impress. Plus, it’s easy to prepare and perfect for any occasion!