Description
Enjoy this flavorful Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach! A delicious meal that’s easy to prepare—try it today!
Ingredients
Scale
- 2 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts
- 8 ounces fresh spinach
- 4 ounces cream cheese
- 1 cup plain Greek yogurt
- 1 cup freshly grated parmesan cheese
- 6 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, divided
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove seeds, brush with olive oil, and season with salt, pepper, and garlic powder.
- Place cut-side down on a baking sheet and bake for 30-35 minutes until tender.
- In a skillet over medium heat, melt butter and cook chicken until golden brown. Set aside.
- Sauté onions in the same skillet until translucent; add garlic and spinach until wilted.
- Stir in chicken broth, cream cheese, Greek yogurt, parmesan cheese, thyme, and red pepper flakes. Return chicken to the skillet.
- Scrape the spaghetti-like strands from the squash and mix some filling into them before topping each half with remaining filling.
- Bake again until golden brown on top (10-15 minutes) before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg