This tasty garlic parmesan stuffed spaghetti squash is a fun way to enjoy dinner! Filled with juicy chicken, fresh spinach, and a sprinkle of cheese, it’s both healthy and satisfying.
What I love most is how the squash looks like spaghetti – it’s like tricking my brain into thinking I’m having pasta! Plus, it’s easy to make and clean up afterward is a breeze.
Key Ingredients & Substitutions
Spaghetti Squash: The star of this dish! Look for a squash that feels heavy for its size and has a firm, unblemished skin. If you can’t find spaghetti squash, zucchini can be a decent alternative, but the texture will be different.
Chicken: Boneless, skinless chicken breasts are my go-to. You can also use cooked chicken, rotisserie chicken, or even turkey. For a vegetarian option, swap chicken with chickpeas or lentils for protein.
Cheeses: Parmesan adds great flavor, and mozzarella gives it a nice stretch. If you want a sharper taste, try Pecorino Romano instead of Parmesan. Vegan cheese is another option if you’re avoiding dairy.
Spinach: Fresh spinach is lovely, but you can use kale or even frozen spinach (just make sure to drain it well) as a substitute. It will change the feel a bit, but still delicious!
How Do You Cook Spaghetti Squash to Get Perfect Strands?
Getting those beautiful spaghetti strands from your squash is key to this recipe. First, make sure to roast it cut side down; this helps steam the flesh. Check for tenderness after about 40 minutes. If it feels soft, it’s ready. Always use a fork to shred it gently; this keeps the strands intact!
- Cut the squash in half and scoop out seeds.
- Drizzle with olive oil, season, and roast cut side down.
- Once cooked, scrape the flesh with a fork to create strands.
Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach
Ingredients You’ll Need:
For the Spaghetti Squash:
- 1 medium spaghetti squash (about 3-4 lbs)
- 2 tbsp olive oil, divided
For the Filling:
- 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 3-4 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup cream cheese or mascarpone (optional for creaminess)
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This dish takes about 15 minutes of prep time, followed by 40-45 minutes of roasting time for the squash. Then another 10-15 minutes to bake the stuffed squash to perfection. Overall, you can expect to spend around 1 hour and 15 minutes from prep to table!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Take your spaghetti squash, slice it in half lengthwise, and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, then sprinkle with salt and pepper to give it some flavor.
2. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Let it roast in the oven for about 40-45 minutes, or until the flesh is tender enough to easily shred with a fork.
3. Cook the Chicken:
As your squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season them with salt and pepper. Cook until the chicken is golden brown and no longer pink inside, which should take about 6-8 minutes.
4. Add Garlic and Spinach:
Once the chicken is done, sprinkle in the minced garlic and cook for about 1 minute until it becomes fragrant. Then, toss in the chopped spinach and stir until it has wilted, about 2-3 minutes.
5. Prepare the Filling:
When your squash is ready, use a fork to scrape out the flesh gently into a large bowl, creating those lovely spaghetti-like strands. Combine the squash strands with the cooked chicken, garlic, and spinach mixture. Add in the Parmesan cheese, mozzarella (if using), cream cheese (if using), and red pepper flakes. Give it a good mix and taste for seasoning, adding more salt and pepper if needed.
6. Stuff the Squash:
Now, flip the spaghetti squash halves cut side up and evenly spoon the filling mixture into each half. Make sure to stuff them generously for a hearty meal!
7. Bake to Melt Cheese:
Put the stuffed squash back on the baking sheet and return it to the oven. Bake for an additional 10-15 minutes, just until the cheese is melted and everything is heated through.
8. Garnish and Serve:
Carefully take the squash out of the oven, garnish with chopped fresh parsley for a pop of color, and serve warm. Enjoy this comforting, healthy, and flavorful meal with family or friends!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Squash?
Yes! If you can’t find spaghetti squash, you can use zucchini or acorn squash as alternatives. The texture will differ, but they’ll still be delicious! Just adjust the cooking times accordingly since zucchinis cook faster.
How Do I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. To reheat, microwave for a few minutes or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with cooked chickpeas, lentils, or your favorite plant-based protein. Just ensure to keep seasonings in check to maintain flavor.
Can I Prepare This Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Roast the squash when you’re ready to assemble and bake it for a fresh and warm meal!
