I stuffed roasted spaghetti squash with creamy garlic Parmesan chicken and spinach, a surprising entry in my collection of Healthy Recipes With Spaghetti Squash that’ll make you want to read on.
I didn’t expect roasted spaghetti squash to feel indulgent, but here we are. Creamy garlic filling threads through the strands and somehow makes dinner feel like a treat, not just another weeknight.
I came at this after scrolling The Best Spaghetti Squash Recipes and asking myself What Can You Make With Spaghetti Squash that my picky kid would actually eat. This version surprised me, kept me sneaking forks while it cooled, and it looks nicer than it tastes, which is annoying because I wanted leftovers gone.
If you like bold garlic notes and a little wow, try it.
Ingredients
- Spaghetti squash: Light, low carb noodle substitute, high in fiber and vitamin A, mild sweet flavor.
- Cooked chicken: Lean protein keeps dish filling, adds savory depth, low in carbs, very versatile.
- Parmesan cheese: Sharp salty umami, rich in calcium and protein, adds a nutty savory punch.
- Cream cheese and heavy cream: Creates silky creamy sauce, boosts fat content, makes dish decadent not sweet.
- Garlic: Bright aromatic, low calories, gives sharp savory bite and lots of flavor.
- Spinach: Adds fresh color, vitamins K and C, iron and fiber, wilts down nice.
- Olive oil and butter: Help brown ingredients, add richness and mouthfeel, use sparingly for balance.
Ingredient Quantities
- 1 medium spaghetti squash (about 2 to 3 pounds)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded cooked chicken (about 1 pound)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 ounces cream cheese (room temperature)
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving if you want
- 1/2 cup shredded mozzarella cheese
- 4 cups packed fresh baby spinach
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, optional
How to Make this
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash lengthwise, scoop out seeds (save and roast them if you want), brush the cut sides with 1 tablespoon olive oil and season with kosher salt and freshly ground black pepper. Place cut-side down on a parchment lined baking sheet and roast until tender and easily shredded with a fork, about 35 to 45 minutes depending on size.
2. While squash roasts, shred the cooked chicken if not already shredded and let the cream cheese sit at room temp so it softens. Grate the Parmesan fresh for best flavor.
3. When the squash is done, let it cool a few minutes so you can handle it. Use a fork to scrape out spaghetti strands into a large bowl, leaving the shells intact for stuffing. Toss the strands with a pinch of salt and pepper so they don’t dry out.
4. In a large skillet over medium heat melt 2 tablespoons unsalted butter with a little olive oil if the pan is dry. Add 4 cloves minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Don’t let it burn or it will taste bitter.
5. Reduce heat to medium low and add the softened 4 ounces cream cheese and 1/2 cup heavy cream to the skillet. Stir until smooth and slightly thickened, heating gently. If the cream cheese is cold it will take longer, so warm it first if needed.
6. Stir in 1 cup grated Parmesan and 1/2 cup shredded mozzarella until melted and creamy. Add 2 cups shredded cooked chicken, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes if using, and season with kosher salt and pepper to taste. Heat until the chicken is warmed through.
7. Add 4 cups packed fresh baby spinach to the skillet and stir until wilted and incorporated. Taste and adjust seasoning. If the sauce seems too thick, splash in a little more cream or a tablespoon of pasta water from the squash strands.
8. Mix the cooked spaghetti squash strands into the sauce and chicken, or spoon the creamy chicken and spinach mixture into the reserved squash shells, packing it well. Both ways work, I usually stuff the shells for prettier serving.
9. Top each stuffed shell with a little extra mozzarella or Parmesan if you want, then bake at 375°F (190°C) for about 10 minutes to meld everything and get the top bubbly. For a browned top put under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.
10. Remove from oven, sprinkle with 2 tablespoons chopped fresh parsley for color, let rest 3 to 5 minutes, then serve warm. Leftovers reheat well in the oven or microwave.
Equipment Needed
1. Oven, preheat to 400°F then 375°F later
2. Baking sheet lined with parchment paper
3. Sharp chef’s knife
4. Cutting board
5. Spoon or small scoop for removing seeds and flesh
6. Forks for scraping out the spaghetti strands
7. Large skillet (nonstick or stainless) for the creamy sauce
8. Rubber spatula or wooden spoon for stirring and scraping
9. Measuring cups and spoons and a box grater for fresh Parmesan (Dont skip fresh grated)
FAQ
Garlic Parmesan Stuffed Spaghetti Squash W/ Chicken & Spinach Recipe Substitutions and Variations
- Spaghetti squash: swap for roasted butternut or acorn squash — theyre denser so cube and roast longer; or use zucchini noodles for a lighter, faster option but salt and squeeze out excess water first.
- Shredded cooked chicken: use shredded rotisserie turkey if you want similar texture, or canned chickpeas for a vegetarian twist (mash slightly so they stick together).
- Cream cheese: replace with mascarpone for a richer, silkier bite, or full fat Greek yogurt for a tangier, lighter finish (mix with a little butter if you want creaminess).
- Heavy cream: sub with half and half for milder richness, or make a quick swap using whole milk plus melted butter (3/4 cup milk + 1/4 cup melted butter approximates 1 cup heavy cream).
Pro Tips
1. Warm the cream cheese and heavy cream first so the sauce goes silky not lumpy. Cube the cream cheese or microwave it for 15 to 20 seconds, stir gently over low heat, and dont let it boil or the fat will separate. If it does break a little, stir in a splash of more cream or a tablespoon of the squash “pasta water” and it usually comes back together.
2. Dry the squash strands before you mix them in, pat them with paper towels or a clean kitchen towel and squeeze gently. Too much moisture makes the whole dish watery and bland, but dont squeeze so hard you mash the strands into mush.
3. Use hot shredded chicken so the sauce never has to work overtime to warm it up, cold chicken cools everything down and can make the sauce gummy. Rotisserie chicken works great, or toss the shredded chicken in a hot skillet with a tiny bit of oil and salt to give it some texture and flavor.
4. For better contrast and presentation add a crunchy top and a bright note. Mix panko with a little melted butter and sprinkle on top then broil 1 to 2 minutes watching like a hawk, or finish with a squeeze of lemon or a splash of white wine to cut the richness.
Garlic Parmesan Stuffed Spaghetti Squash W/ Chicken & Spinach Recipe
I stuffed roasted spaghetti squash with creamy garlic Parmesan chicken and spinach, a surprising entry in my collection of Healthy Recipes With Spaghetti Squash that’ll make you want to read on.
6
servings
471
kcal
Equipment: 1. Oven, preheat to 400°F then 375°F later
2. Baking sheet lined with parchment paper
3. Sharp chef’s knife
4. Cutting board
5. Spoon or small scoop for removing seeds and flesh
6. Forks for scraping out the spaghetti strands
7. Large skillet (nonstick or stainless) for the creamy sauce
8. Rubber spatula or wooden spoon for stirring and scraping
9. Measuring cups and spoons and a box grater for fresh Parmesan (Dont skip fresh grated)
Ingredients
-
1 medium spaghetti squash (about 2 to 3 pounds)
-
1 tablespoon olive oil
-
Kosher salt and freshly ground black pepper, to taste
-
2 cups shredded cooked chicken (about 1 pound)
-
2 tablespoons unsalted butter
-
4 cloves garlic, minced
-
4 ounces cream cheese (room temperature)
-
1/2 cup heavy cream
-
1 cup freshly grated Parmesan cheese, plus extra for serving if you want
-
1/2 cup shredded mozzarella cheese
-
4 cups packed fresh baby spinach
-
1 teaspoon Italian seasoning
-
1/4 teaspoon red pepper flakes, optional
-
2 tablespoons chopped fresh parsley, optional
Directions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash lengthwise, scoop out seeds (save and roast them if you want), brush the cut sides with 1 tablespoon olive oil and season with kosher salt and freshly ground black pepper. Place cut-side down on a parchment lined baking sheet and roast until tender and easily shredded with a fork, about 35 to 45 minutes depending on size.
- While squash roasts, shred the cooked chicken if not already shredded and let the cream cheese sit at room temp so it softens. Grate the Parmesan fresh for best flavor.
- When the squash is done, let it cool a few minutes so you can handle it. Use a fork to scrape out spaghetti strands into a large bowl, leaving the shells intact for stuffing. Toss the strands with a pinch of salt and pepper so they don't dry out.
- In a large skillet over medium heat melt 2 tablespoons unsalted butter with a little olive oil if the pan is dry. Add 4 cloves minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Don't let it burn or it will taste bitter.
- Reduce heat to medium low and add the softened 4 ounces cream cheese and 1/2 cup heavy cream to the skillet. Stir until smooth and slightly thickened, heating gently. If the cream cheese is cold it will take longer, so warm it first if needed.
- Stir in 1 cup grated Parmesan and 1/2 cup shredded mozzarella until melted and creamy. Add 2 cups shredded cooked chicken, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes if using, and season with kosher salt and pepper to taste. Heat until the chicken is warmed through.
- Add 4 cups packed fresh baby spinach to the skillet and stir until wilted and incorporated. Taste and adjust seasoning. If the sauce seems too thick, splash in a little more cream or a tablespoon of pasta water from the squash strands.
- Mix the cooked spaghetti squash strands into the sauce and chicken, or spoon the creamy chicken and spinach mixture into the reserved squash shells, packing it well. Both ways work, I usually stuff the shells for prettier serving.
- Top each stuffed shell with a little extra mozzarella or Parmesan if you want, then bake at 375°F (190°C) for about 10 minutes to meld everything and get the top bubbly. For a browned top put under the broiler for 1 to 2 minutes but watch it closely so it doesn't burn.
- Remove from oven, sprinkle with 2 tablespoons chopped fresh parsley for color, let rest 3 to 5 minutes, then serve warm. Leftovers reheat well in the oven or microwave.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 301g
- Total number of serves: 6
- Calories: 471kcal
- Fat: 28.8g
- Saturated Fat: 14.8g
- Trans Fat: 0.1g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.3g
- Cholesterol: 136mg
- Sodium: 449mg
- Potassium: 539mg
- Carbohydrates: 11.5g
- Fiber: 1.8g
- Sugar: 6.3g
- Protein: 38.8g
- Vitamin A: 805IU
- Vitamin C: 17.7mg
- Calcium: 270mg
- Iron: 1.3mg
