Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach Recipe

Spaghetti squash has become a staple in the kitchens of health-conscious cooks—and for good reason. Its noodle-like strands offer a gluten-free, low-carb alternative to traditional pasta, but with enough versatility to be turned into countless dishes. One of the most satisfying and flavor-packed versions is Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach. It’s warm, cheesy, savory, and perfect for family dinners, romantic nights in, or healthy meal prep.

What makes this dish special? It’s that gorgeous harmony of roasted squash, tender shredded chicken, buttery garlic, sautéed spinach, and melty Parmesan cheese that creates comfort without the carb crash. And when everything is stuffed right back into the roasted squash shell? That’s culinary magic right there.

What Is Spaghetti Squash?

Spaghetti squash is a winter squash with a hard outer shell and a pale, yellowish interior. When cooked, its flesh naturally separates into spaghetti-like strands—hence the name. This transformation makes it a perfect stand-in for pasta in a variety of recipes.

Benefits of Spaghetti Squash:

• Low in calories (only about 40 per cup!)

  - Advertisement -

• Gluten-free

• Rich in fiber and Vitamin C

• Naturally sweet and slightly nutty flavor

• Great texture—tender yet toothsome

Garlic & Parmesan: A Flavor Power Couple

Garlic and Parmesan go together like PB&J, but in a much more savory, rich way. Garlic adds an aromatic depth and a little heat, while Parmesan brings the salty, umami punch.

Why these two work so well together:

• Both ingredients balance richness and brightness.

• Garlic can be adjusted—roasted for sweetness or sautéed for sharpness.

• Parmesan adds creaminess without overwhelming.

Bonus tip: Adding a bit of butter or olive oil helps carry these flavors evenly throughout the squash mixture.

Why Chicken and Spinach?

Chicken adds lean protein and heartiness to the dish. It pairs perfectly with garlic and cheese, and you can use roasted, grilled, or even rotisserie chicken for convenience.

Spinach adds nutrients, color, and a bit of texture. When sautéed properly, it melts into the filling without overpowering.

Together, they make this dish a complete meal with protein, greens, and carbs from the squash.

Step-by-Step Instructions

Step 1: Roast the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).

2. Slice squash in half lengthwise. Use a spoon to remove seeds.

3. Drizzle cut sides with olive oil, sprinkle with salt and pepper.

4. Place cut-side down on a baking sheet.

5. Roast for 35–40 minutes or until fork-tender.

6. Once cool enough to handle, use a fork to scrape out the “spaghetti” strands, keeping shells intact for stuffing.

Step 2: Prepare the Filling

1. In a large skillet, heat butter or oil over medium heat.

2. Add garlic and sauté until fragrant (about 1 minute).

3. Add spinach and cook until wilted. If using frozen, just stir it in.

4. Stir in the chicken and cook until warmed through.

5. Add cream and bring to a gentle simmer.

6. Stir in Parmesan, red pepper flakes, salt, and pepper. Mix well.

7. Fold in the squash strands.

Step 3: Stuff and Bake

1. Fill each squash shell with the mixture.

2. Top with shredded mozzarella (if using).

3. Return to the oven and bake at 375°F (190°C) for 10–15 minutes or until cheese is melted and bubbly.

4. Garnish with parsley and serve hot.

Cooking Tips & Tricks

• Microwave Trick: If the squash is hard to cut, microwave it for 3–4 minutes to soften.

• Don’t over-roast: The squash should be tender, not mushy.

• Use rotisserie chicken: Saves time and adds flavor.

• Add umami: A dash of soy sauce or Worcestershire sauce enhances depth.

• Crispy topping: Broil for the last 2–3 minutes if you want a golden cheesy crust.

Flavor Variations

• Creamy Alfredo Version: Use a homemade or store-bought Alfredo sauce instead of cream and Parmesan.

• Spicy Buffalo Style: Toss chicken with buffalo sauce, skip the Parmesan, and top with blue cheese crumbles.

• Tuscan Vibes: Add sun-dried tomatoes, basil, and chopped olives.

• Mushroom Spinach: Swap chicken for sautéed mushrooms for a hearty vegetarian twist.

Vegetarian or Vegan?

Vegetarian:

• Skip chicken, double the spinach or add mushrooms or white beans.

Vegan:

• Replace cheese with vegan cheese alternatives.

• Use coconut cream or a cashew cream base.

• Sauté with olive oil instead of butter.

Serving Suggestions

• With a simple arugula salad and balsamic vinaigrette.

• A side of garlic bread (for non-low-carb folks).

• Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.

• Serve with roasted Brussels sprouts or asparagus.

Common Mistakes to Avoid

• Overcooking the squash: It turns to mush.

• Using too much cream: Can make it soupy.

• Forgetting to season: Garlic and cheese help, but don’t skip salt!

• Not draining spinach: Especially frozen—too much water ruins texture.

• Skipping the broil: A little crisp on top takes this to another level.

FAQs

Q: Can I make this ahead of time?
Yes! Assemble everything and store in the fridge. Just bake when ready to eat.

Q: Can I use other greens?
Absolutely. Kale, chard, or arugula work well.

Q: Is it kid-friendly?
Yes, especially if you go light on garlic and skip red pepper flakes.

Q: Can I use different cheese?
Totally. Try Gruyère, Fontina, or sharp cheddar.