Description
Indulge in the mouthwatering delight of Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach—a perfect harmony of comfort food and healthy eating. This easy-to-make recipe features tender spaghetti squash filled with savory chicken, fresh spinach, and a creamy garlic parmesan sauce that will leave your taste buds craving more.
Ingredients
Scale
- 2 medium spaghetti squash
- 1 lb boneless, skinless chicken breasts
- 8 oz fresh spinach
- 6 cloves garlic
- 4 oz cream cheese
- 1 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, divided
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, remove seeds, brush cut sides with olive oil, season with salt, pepper, and garlic powder. Place cut-side down on a baking sheet and bake for 30–35 minutes until tender.
- Cook cubed chicken in a skillet with melted butter until golden brown; set aside.
- In the same skillet, sauté onion until translucent, add garlic and cook until fragrant. Stir in spinach until wilted.
- Mix in chicken broth, cream cheese, Greek yogurt, parmesan cheese, thyme, and red pepper flakes; return chicken to skillet and simmer for 2–3 minutes.
- Scrape out spaghetti strands from baked squash; mix half with the filling.
- Fill each squash half with remaining filling, top with additional parmesan cheese, and bake for another 10–15 minutes until golden.
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg