Description
This low-carb, gluten-free dinner features tender spaghetti squash stuffed with creamy garlic-Parmesan chicken and spinach. Comforting, healthy, and full of flavor.
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
Instructions
Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast Squash: Halve the spaghetti squash and remove seeds. Drizzle with 1 tbsp olive oil, season with salt and pepper, and place cut-side down. Roast for 35–40 minutes.
Sauté Filling: In a skillet, heat butter and remaining olive oil. Sauté garlic for 1 minute, then add spinach and cook until wilted. Stir in chicken and cook 2–3 minutes.
Make Sauce: Add heavy cream and Parmesan. Stir until melted and creamy. Add red pepper flakes if desired. Remove from heat.
Shred Squash: Use a fork to shred squash into strands while keeping them in their shells.
Stuff Squash: Divide the chicken-spinach mixture between both squash halves and stir to combine evenly with the squash strands.
Optional Bake: Top with extra Parmesan and bake an additional 5–10 minutes until golden and bubbly.
Serve: Garnish with parsley and serve warm.
Notes
Using a rotisserie chicken makes prep even quicker.
Want a cheesy crust? Top with shredded mozzarella before the final bake.
To make dairy-free, use coconut cream and dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasted, Stuffed
- Cuisine: American
