This Garlic Parmesan Stuffed Spaghetti Squash is a tasty dish filled with chicken and spinach. It’s hearty yet light, making it perfect for any meal!
The best part? The flavors of garlic and parmesan make it absolutely yummy! I love scooping it right out of the squash. So easy and fun, it feels like you’re eating a bowl made of pasta!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish, serving as a low-carb alternative to pasta. If you can’t find spaghetti squash, you might try using zucchini noodles (zoodles) as a substitute, though the flavor will differ.
Chicken: Diced chicken breast adds protein and heartiness. If you’re looking for a quicker option, rotisserie chicken works great here. For a vegetarian version, consider using chickpeas or lentils instead!
Parmesan Cheese: Parmesan cheese brings a delicious nutty flavor. If you’re out, pecorino romano is a fantastic substitute. For a dairy-free option, try nutritional yeast to get a similar cheesy taste.
Spinach: Fresh spinach is used for its nutritional value and mild flavor. Kale can also be used, but it will need a bit longer to wilt. Frozen spinach is a good backup too—just be sure to drain it well!
How Can I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash can be tricky, but with a few tips, you’ll get a tender and easy-to-scrape result.
- Cut the squash with a sharp knife; watch your fingers! A cleaver may help.
- Scoop out the seeds using a spoon to make space for the stuffing.
- Place it cut-side down for roasting. This keeps moisture in and helps cook the flesh perfectly.
- Let it cool slightly before shredding with a fork. This makes it easier to handle and prevents burns!
Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts (about 1 pound), diced
- Salt and freshly ground black pepper, to taste
- 4 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup cream cheese, softened
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-55 minutes total to cook, which includes roasting the squash and cooking the filling. It’s a bit of a time investment, but totally worth it for a hearty, delicious meal!
Step-by-Step Instructions:
1. Preparing the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise—watch those fingers! Scoop out the seeds with a spoon. This will create a nice hollow space for your filling!
2. Seasoning the Squash:
Brush the inside of each half of the squash with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper to add some flavor. When you’re done, place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
3. Roasting the Squash:
Pop the baking sheet in the oven and roast the squash for 40-45 minutes. You want the flesh to be tender and easy to shred; check it with a fork to see if it pulls apart easily.
4. Cooking the Chicken:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until it turns fragrant—this will make your kitchen smell wonderful!
5. Adding the Chicken:
Next, add the diced chicken to the skillet. Season generously with salt, pepper, and red pepper flakes if you like a little heat. Cook for about 6-8 minutes, stirring occasionally, until your chicken is golden brown and fully cooked through.
6. Wilt the Spinach:
Now, add the chopped spinach to the skillet. Cook for about 2-3 minutes until it wilts down. It’ll shrink a lot, so don’t worry if it looks like too much at first!
7. Mixing in the Cheeses:
Remove the skillet from heat and stir in the softened cream cheese and 1/2 cup of grated Parmesan cheese, creating a creamy mixture that holds everything together.
8. Combining the Spaghetti Squash:
Once your squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Toss the strands with the chicken and spinach mixture in the skillet until it’s all well combined.
9. Filling the Squash:
Spoon the chicken, spinach, and cheesy mixture back into the squash shells. Don’t be shy—pack it in there! Sprinkle some extra Parmesan cheese on top for that lovely golden crust.
10. Final Baking:
Return the stuffed squash to the oven and bake for another 10 minutes. You want the cheese on top to be melted and slightly golden. Yum!
11. Serve and Enjoy:
Remove the stuffed squash from the oven, garnish with freshly chopped parsley, and serve warm. This dish is hearty yet healthy, and sure to impress!
Enjoy your delicious Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach!
FAQ about Garlic Parmesan Stuffed Spaghetti Squash
Can I Use a Different Type of Squash?
Absolutely! While spaghetti squash is ideal for this recipe, you could try using butternut squash or acorn squash instead. Just note that the cooking times may vary, so adjust accordingly until fork-tender.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and replace it with a protein like chickpeas or cooked lentils. You might also add additional vegetables like mushrooms or bell peppers for extra flavor and texture.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the stuffed squash in the microwave or bake in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Dish?
Yes, you can freeze the stuffed squash! Allow it to cool completely, then wrap it tightly in plastic wrap and store in a freezer-safe container. It should be good for up to 2-3 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.
