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
Scale
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.
