Description
A delicious and healthy dish combining spaghetti squash, chicken, and spinach, all topped with garlic parmesan flavor.
Ingredients
Scale
- 2 medium spaghetti squash (about 3 pounds each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 3 tablespoons butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced
- 8 ounces fresh spinach
- 1 cup chicken broth (low-sodium preferred)
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1 cup freshly grated parmesan cheese, plus extra for topping
- 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 and remove seeds.
- Brush cut sides with olive oil and season with salt, pepper, and garlic powder.
- Bake squash cut-side down for 30-35 minutes until tender.
- While squash bakes, cook chicken pieces in 1 tablespoon butter until golden brown.
- Set chicken aside and cook onion in remaining butter until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Add spinach and cook until wilted.
- Pour in chicken broth and bring to a simmer.
- Add cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes.
- Return chicken to the skillet and mix well.
- Add half the parsley and simmer 2-3 minutes.
- Once squash is cooked, use a fork to create spaghetti-like strands within each half.
- Mix some of the creamy mixture with the squash strands.
- Fill each squash half with the remaining chicken mixture.
- Top with additional parmesan cheese.
- Bake for 10-15 minutes more until cheese is melted and golden.
- Let cool for 5 minutes, then garnish with remaining parsley before serving.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the spice level by varying the amount of red pepper flakes.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed spaghetti squash half
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Garlic Parmesan, Spaghetti Squash, Chicken, Spinach, Healthy Recipe