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Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach
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Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is a delectable and nutritious dish that brings together the rich flavors of garlic and parmesan in a creamy filling. This delightful recipe features tender chicken and fresh spinach, all nestled in a roasted spaghetti squash, making it an ideal choice for weeknight dinners or gatherings. Not only does it offer a satisfying low-carb alternative to traditional pasta dishes, but it’s also packed with protein and vegetables, ensuring you can enjoy comfort food without guilt. With straightforward preparation steps and a variety of serving suggestions, this dish is sure to become a favorite in your household.

Ingredients

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  • 2 medium spaghetti squash
  • 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
  • 1 small onion, finely diced
  • 8 ounces fresh spinach
  • 1 cup chicken broth
  • 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

  1. Preheat your oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and 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.
  2. In a skillet over medium heat, melt butter and cook cubed chicken until golden brown; set aside.
  3. In the same skillet, sauté diced onion until translucent, add garlic for 30 seconds, then stir in spinach until wilted.
  4. Pour in chicken broth, then mix in cream cheese, Greek yogurt, parmesan cheese, thyme, and optional red pepper flakes. Add cooked chicken back into the skillet and simmer for another few minutes.
  5. Scrape strands from baked squash halves using a fork and mix them with some of the creamy filling. Fill each half with the remaining mixture, top with extra parmesan cheese, and bake for another 10-15 minutes until golden.
  6. Let cool slightly before garnishing with parsley.

Nutrition

Find it online: https://thelowcarbapp.com/garlic-parmesan-stuffed-spaghetti-squash-with-chicken-and-spinach/

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