Description
Creamy Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is a heavenly dish that beautifully marries the nutty taste of spaghetti squash with succulent chicken and fresh spinach. This recipe is not only a healthy low-carb option but also a crowd-pleaser, perfect for family dinners or special occasions. The creamy garlic parmesan filling adds a rich layer of flavor, making each bite indulgent yet guilt-free. Whether you’re meal prepping or looking to impress guests, this recipe delivers satisfaction and comfort in every serving.
Ingredients
Scale
- 2 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts
- 8 ounces fresh spinach
- 4 ounces cream cheese
- 1 cup freshly grated parmesan cheese
- 6 cloves garlic
- 1 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, brush with olive oil, and season.
- Place the squash cut-side down on a baking sheet and bake for 30–35 minutes.
- In a skillet, melt butter over medium heat and cook the cubed chicken until golden brown. Set aside.
- Sauté onions and garlic in the same skillet before adding fresh spinach until wilted.
- Stir in chicken broth, cream cheese, Greek yogurt, parmesan cheese, thyme, and cooked chicken. Simmer for a few minutes.
- Scrape strands from baked squash halves and mix with half of the filling. Fill each half with the remaining mixture and top with extra parmesan.
- Return to the oven for an additional 10–15 minutes until the cheese is golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (approximately 400g)
- Calories: 485
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 110mg