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Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe

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  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 1h 20m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is a delicious and healthy meal that features tender roasted spaghetti squash filled with a savory mixture of sautéed chicken, garlic, fresh spinach, and creamy cheeses. Perfectly seasoned with Italian herbs and a touch of red pepper flakes, this dish is both comforting and nutritious, ideal for a wholesome weeknight dinner.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste

Chicken and Filling

  • 1 pound boneless, skinless chicken breasts, diced
  • 3 cloves garlic, minced
  • 4 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
  2. Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon to create space for the filling.
  3. Season and Roast Squash: Drizzle 1 tablespoon of olive oil inside each half and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and easily shredded with a fork.
  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 diced chicken, season with salt and pepper, and cook for 5-7 minutes until fully cooked and no longer pink inside.
  5. Add Garlic and Spinach: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes.
  6. Mix Filling: In a mixing bowl, combine the cooked chicken and spinach mixture with Parmesan cheese, ricotta cheese, Italian seasoning, and optional red pepper flakes. Mix thoroughly to blend the flavors.
  7. Prepare Squash for Stuffing: When the spaghetti squash is roasted and cool enough to handle, flip the halves cut-side up and use a fork to scrape the flesh into spaghetti-like strands.
  8. Fill the Squash: Spoon the chicken and spinach mixture into each squash half, mounding it generously to fill the cavity.
  9. Bake Filled Squash: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese melts.
  10. Garnish and Serve: Remove from the oven, allow to cool slightly, garnish with freshly chopped parsley, and serve warm.

Notes

  • To easily cut the spaghetti squash, microwave it for 3-4 minutes beforehand to slightly soften the skin.
  • For additional flavor, sprinkle extra Parmesan cheese on top before the final baking step.
  • Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Red pepper flakes are optional and can be adjusted to your preferred spice level.
  • Use fresh spinach for best results; frozen spinach can increase moisture and alter texture.

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Find it online: https://comfortmealsmadeeasy.com/garlic-parmesan-stuffed-spaghetti-squash-with-chicken-and-spinach-recipe/