spaghetti Squash with Chicken and Spinach Recipe

If you’re craving a cozy, soul-warming dinner that checks every box—comforting, healthy, packed with flavor—let me introduce you to your next obsession: paghetti Squash with Chicken and Spinach. This dish transforms hearty roasted spaghetti squash into a bed for juicy chicken, vibrant spinach, and an irresistibly creamy garlic parmesan sauce. Each forkful is a delightful symphony of textures and tastes: the squash’s tender strands, the chicken’s savory bite, and plenty of gooey, cheesy goodness to tie it all together. Whether you’re cooking for your family or treating yourself to something special, you’ll want to make this one again and again!

Ingredients You’ll Need

Ingredients You’ll Need

The ingredient list for paghetti Squash with Chicken and Spinach may look impressive, but every item is simple and easy to find. Each one plays a distinct role, contributing everything from creamy richness to a pop of color or a subtle dash of spice that lights up your palate.

• Spaghetti Squash: This naturally low-carb veggie delivers the perfect noodle-like strands, perfect for catching all those luscious sauces.
• Olive Oil: Adds depth of flavor and helps the squash roast to perfect tenderness.
• Salt and Black Pepper: Foundational seasonings that bring out every other flavor in the dish.
• Garlic Powder: Provides a subtle, mellow garlic base that complements the fresh minced garlic later.
• Chicken Breasts: Lean protein that soaks up all the savory sauce and keeps you full and satisfied.
• Butter: Combines with olive oil for rich flavor and an ultra-creamy texture.
• Fresh Garlic: Minced garlic brings bold, aromatic depth to every bite.
• Onion: Adds a touch of sweetness and builds up the savory backbone of the sauce.
• Fresh Spinach: Wilts down and melts into the sauce, bringing nutrients and a beautiful green hue.
• Chicken Broth: The base for the creamy sauce, lending flavor and keeping things light.
• Cream Cheese: Makes the sauce incredibly creamy and helps it cling to each strand of squash.
• Greek Yogurt: Adds tang, richness, and a bit of protein for a balanced dish.
• Parmesan Cheese: Freshly grated for that nutty, salty, melty magic in every bite.
• Dried Thyme: Adds an herby note that lifts the entire flavor profile.
• Red Pepper Flakes (Optional): For those who like just a whisper of heat.
• Fresh Parsley: A brilliant, fresh garnish that makes the dish pop (and wakes up all the flavors).

How to Make spaghetti Squash with Chicken and Spinach

Step 1: Roast the Spaghetti Squash

Start things off by preheating your oven to 400°F (200°C). Slice each spaghetti squash in half lengthwise—watch those fingers!—and scoop out the seeds. Brush the cut sides generously with olive oil, then sprinkle with salt, pepper, and garlic powder. Place the squash, cut side down, on a baking sheet lined with parchment paper. Roast for 30 to 35 minutes, until the flesh is fork-tender and can be easily shredded into those classic “paghetti” strands.

Step 2: Cook the Chicken

While the squash is roasting, let’s get our protein ready. Cube the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper. Melt a tablespoon of butter in a large skillet over medium-high heat, then add the chicken. Sauté until the cubes are golden and cooked through, about 5 to 7 minutes. Set aside on a plate while you move on to the veggies.

Step 3: Sauté Onion, Garlic, and Spinach

To the same skillet, add the remaining butter, letting it melt and sizzle. Toss in the finely diced onion and cook for 3 to 4 minutes, until it turns soft and translucent (this is the base of so much flavor!). Add in your minced garlic and cook for just 30 seconds—enough to make your kitchen smell absolutely irresistible, but not so long the garlic burns. Next, pile in the spinach. Stir frequently and watch as it wilts down into the fragrant mixture.

Step 4: Make the Creamy Sauce

Pour in the chicken broth and turn up the heat to bring everything to a gentle simmer. Spoon in the softened cream cheese and Greek yogurt, then shower in the grated parmesan cheese. Sprinkle with dried thyme and, if you like things spicy, a dash of red pepper flakes. Stir until the cheese is melted and the sauce is silky-smooth. Now, return your cooked chicken to the skillet and scatter in half the chopped parsley. Simmer for just a couple of minutes to let all the flavors meld together.

Step 5: Assemble and Bake paghetti Squash with Chicken and Spinach

Once the spaghetti squash halves are cool enough to handle, gently run a fork through the flesh to create those long, satisfying strands, careful not to pierce the skin. Lightly toss some of the creamy chicken and spinach mixture with the squash strands inside each half, then spoon the remaining mixture evenly over the top. Sprinkle with a bit more parmesan cheese (I promise, you won’t regret it!). Return the stuffed squash to the oven, baking for another 10 to 15 minutes until everything is bubbling and the cheese is deliciously golden.

How to Serve spaghetti Squash with Chicken and Spinach

 

Garnishes

Don’t skip the final flourish! A shower of freshly chopped parsley adds a burst of color and a bright, herbaceous note that balances the richness of the parmesan sauce. For an extra cheesy kick, sprinkle on more parmesan just before serving and let it melt into the hot, creamy filling.

Side Dishes

Paghetti Squash with Chicken and Spinach is more than hearty on its own, but a fresh side can round out the meal beautifully. Think a simple green salad tossed with a lemony vinaigrette or some crusty whole-grain bread to scoop up that luscious sauce. If you’re feeling fancy, serve it with roasted asparagus or garlic green beans for a pop of green and extra crunch.

Creative Ways to Present

Let the beautiful squash halves do double duty as natural serving bowls—just be sure to nestle them on a plate for stability. For a potluck or dinner party, you can scoop out the strands and serve the mixture in ramekins or small baking dishes for individual portions. Want to maximize that wow factor? Top each half with a sparkle of parmesan and parsley right out of the oven and bring them straight to the table, all golden and bubbling.

Make Ahead and Storage

Storing Leftovers

Leftovers of paghetti Squash with Chicken and Spinach will keep beautifully in the fridge for up to four days. Let the squash cool completely before transferring to airtight containers to keep everything tasting fresh and delicious. The creamy sauce actually gets even better as it melds with the squash overnight!

Freezing

If you want to stash some away for busy days, you’ll be happy to know that paghetti Squash with Chicken and Spinach freezes well. Scoop the stuffed squash filling into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator for best results and keep the topping of parmesan and parsley fresh for serving.

Reheating

To reheat, pop individual portions in the microwave until hot, stopping to stir halfway through so everything heats evenly. If you’re warming up a larger batch, the oven is your best bet: cover with foil to prevent drying out and heat at 350°F (175°C) for about 15-20 minutes. Either way, add a little fresh parmesan and parsley just before serving to brighten everything up.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut for paghetti Squash with Chicken and Spinach—just shred or chop it and stir it into the creamy spinach mixture before stuffing the squash.

Is there a dairy-free way to make this dish?

Yes, you can easily swap in your favorite plant-based cream cheese, yogurt, and parmesan to make paghetti Squash with Chicken and Spinach dairy-free. It’ll still turn out creamy and flavorful, though the taste will be a bit different (in a good way!).

How do I know when my spaghetti squash is done roasting?

It’s ready when a fork easily shreds the flesh into long, spaghetti-like strands. The sides should feel tender, and the edges may begin to brown and caramelize for extra flavor.

Can I make paghetti Squash with Chicken and Spinach vegetarian?

Definitely! Omit the chicken and add an extra handful of spinach, some sautéed mushrooms, or even white beans for a hearty plant-based version that doesn’t skimp on flavor or satisfaction.

What’s the best way to reheat without drying out the squash?

For the juiciest result, reheat gently in the microwave with a splash of chicken broth or cover and warm in the oven to preserve all the creaminess. Always finish with fresh parsley and parmesan for that just-made sparkle!

Final Thoughts

Once you’ve tried paghetti Squash with Chicken and Spinach, I promise it’ll earn a permanent spot in your dinner rotation. It’s the kind of meal that feels both indulgent and nourishing, easy enough for a weeknight but impressive enough to wow guests. Treat yourself and let every cheesy, garlicky bite remind you that healthy eating can truly be a joy!

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