Nothing quite beats the cozy, indulgent comfort of this Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe. Imagine tender strands of roasted spaghetti squash perfectly tangled with rich, velvety garlic-parmesan sauce, hearty chicken bites, and fresh spinach all baked together to golden perfection. It’s a dish that feels like a warm hug on a plate yet is surprisingly healthy and full of vibrant flavors. If you’ve been looking for a dinner that balances creaminess, protein, and veggies without a hint of heaviness, this recipe will quickly become your new favorite go-to meal.
Ingredients You’ll Need
The magic of this dish is all in its simplicity—each ingredient plays an essential role to create the perfect balance of texture, flavor, and nutrition. Whether it’s the stringy sweetness of the spaghetti squash or the sharpness of freshly grated parmesan, these ingredients come together in delightful harmony.
- Spaghetti squash: This vegetable provides a fun, noodle-like base that’s low-carb yet satisfying.
- Boneless, skinless chicken breasts: Tender protein that absorbs the creamy sauce beautifully.
- Fresh spinach: Adds a vibrant green color and subtle earthiness that brightens the dish.
- Cream cheese: The secret to the ultra-smooth and creamy texture that coats every strand.
- Freshly grated parmesan cheese: Offers a salty, nutty punch that elevates the flavor to a whole new level.
- Garlic cloves: Essential for that irresistible aromatic base that complements the richness perfectly.
- Chicken broth: Brings depth and moisture, ensuring the filling never feels dry.
- Olive oil and butter: The fat duo that helps cook the chicken and vegetables while adding flavor complexity.
- Onions (optional): Introduce sweetness and texture to the sautéed mixture.
How to Make Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe
Step 1: Prepare and Roast the Spaghetti Squash
Begin by preheating your oven to 400°F (200°C). Slice each spaghetti squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil and season with salt and pepper to taste. Place them cut-side down on a baking sheet — this helps steam the flesh and prevents drying during roasting. Let them bake for about 30 to 35 minutes until the flesh is tender but still holds that signature spaghetti-like texture.
Step 2: Cook the Chicken to Golden Perfection
While the squash roasts, melt butter in a skillet over medium heat. Cut the chicken breasts into bite-sized cubes and sauté them until they turn golden brown on all sides. Cooking the chicken separately allows you to build flavor right from the start. Once cooked, remove the chicken and set it aside so you can use the same skillet to build your sauce.
Step 3: Sauté Aromatics and Wilt the Spinach
Into the same skillet, toss in finely chopped onions and minced garlic. Sauté until fragrant and translucent, which releases all the savory goodness that will infuse every bite. Add the fresh spinach last, cooking just until it wilts and still retains its vibrant green color — this keeps the dish bright and fresh.
Step 4: Create the Creamy Parmesan Sauce
To your sautéed vegetables, stir in the chicken broth and cream cheese. Allow the cream cheese to melt and blend smoothly before adding in the freshly grated parmesan. This mixture should simmer gently, thickening into a luscious sauce that clings perfectly to the chicken and spinach beneath it.
Step 5: Combine Filling and Prepare for Baking
Scrape the roasted spaghetti squash strands with a fork into a large bowl and mix with half of your creamy filling, ensuring each strand is coated in that rich sauce. Then, spoon this mixture back into the squash shells, layering the remaining filling on top for an extra burst of flavor. Sprinkle additional parmesan over the stuffed squash for that coveted golden crust.
Step 6: Final Bake to Radiant Golden Brown
Pop the stuffed spaghetti squash back into the oven for 10 to 15 minutes. This final baking step lets the cheese bubble and brown beautifully, adding a slight crispness to contrast the silky interior. When the cheese is melted and golden, your Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe is ready to enjoy.
How to Serve Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a burst of herbaceous freshness that complements the richness of this dish. A light drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes can also highlight the flavors and give your presentation a restaurant-quality touch.
Side Dishes
This creamy, hearty meal pairs wonderfully with crisp, refreshing sides. Consider a simple mixed green salad with a lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. These sides keep the plate balanced by adding contrasting textures and vibrant flavors.
Creative Ways to Present
For a crowd or a special occasion, serve individual portions by slicing the stuffed squash into wedges on plates. Alternatively, scoop the filling into cute ramekins or hollowed-out bell peppers for a whimsical and elegant look. Presentation can elevate this homey dish into an impressive dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the creamy texture intact, it’s best to cool the dish completely before refrigerating.
Freezing
If you want to enjoy this recipe later, freeze individual portions wrapped tightly in foil or stored in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This helps maintain the crispy topping. Alternatively, microwave on medium power but stir halfway to keep the sauce smooth and avoid cold spots.
FAQs
Can I use a different type of cheese?
Absolutely! While parmesan provides a sharp, nutty flavor, you can experiment with Asiago, Pecorino Romano, or even a mild mozzarella for a creamier melt. Just remember to adjust seasoning accordingly.
Is this recipe gluten-free?
Yes, the Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe is naturally gluten-free, making it suitable for those avoiding gluten without sacrificing flavor or texture.
Can I substitute the chicken with another protein?
Definitely. This recipe works well with turkey, shrimp, or even plant-based proteins like tofu or tempeh for a vegetarian twist. Just adjust cooking times to suit your protein choice.
How do I know when the spaghetti squash is done roasting?
The squash is ready when you can easily scrape out strands with a fork, and the flesh feels tender but not mushy. Typically, this takes 30 to 35 minutes at 400°F (200°C).
Can this dish be made dairy-free?
Yes! You can swap cream cheese and parmesan for dairy-free alternatives, such as cashew cream and nutritional yeast, to keep that creamy and cheesy profile without dairy.
Final Thoughts
There’s just something about the comforting creaminess of the Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe that makes it an instant classic. It’s a dish you’ll want to make again and again, perfect for cozy weeknights or impressing friends with a homemade meal that feels truly special. Give it a try, and I promise it will become a beloved staple in your kitchen!
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Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A flavorful and creamy baked spaghetti squash dish stuffed with tender chicken, fresh spinach, and a rich garlic parmesan cheese sauce. This comforting meal combines healthy roasted spaghetti squash with a savory filling, perfect for a nutritious dinner.
Ingredients
Squash and Roasting
- 2 medium spaghetti squash
- Olive oil, for brushing
- Salt and pepper, to taste
Filling
- 1 pound boneless, skinless chicken breasts, cubed
- 8 ounces fresh spinach
- 4 ounces cream cheese
- 1 cup freshly grated parmesan cheese, plus extra for topping
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon butter
- 1/2 cup Greek yogurt (added based on recipe step 5 despite missing in ingredients)
- 1 teaspoon dried thyme
- 1 small onion, finely chopped (inferred from sauté step)
- Salt and pepper to taste
Instructions
- Prep and Roast Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet.
- Bake Squash: Roast the squash in the preheated oven for 30 to 35 minutes or until the flesh is tender and can be easily shredded with a fork.
- Cook Chicken: While the squash cooks, melt butter in a skillet over medium heat. Add the cubed chicken and cook until golden brown and cooked through. Remove chicken and set aside.
- Sauté Aromatics and Spinach: Using the same skillet, add the chopped onions and minced garlic and sauté until fragrant and translucent. Add the fresh spinach and cook until wilted.
- Prepare Filling Sauce: Stir in the chicken broth, cream cheese, Greek yogurt, parmesan cheese, thyme, and the cooked chicken into the skillet. Simmer gently for a few minutes until the sauce has thickened and all ingredients are well combined. Season with salt and pepper to taste.
- Assemble Stuffed Squash: Remove the squash from the oven and scrape the flesh into strands with a fork. Mix half of the strands into the filling mixture. Then spoon the mixture back into the squash shells, filling them generously. Sprinkle additional parmesan cheese on top.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 10 to 15 minutes or until the cheese topping is golden brown and bubbly. Serve hot.
Notes
- You can substitute Greek yogurt with sour cream if preferred.
- Ensure the chicken is fully cooked before adding to the filling to keep the dish safe.
- Feel free to add red pepper flakes for a spicy kick.
- Leftover stuffing can be stored in the fridge for up to 3 days and reheated.
- Use freshly grated parmesan for best flavor and melting quality.
