Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach
Why Make This Recipe
Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach is a delightful dish that not only tastes great but is also healthy. Spaghetti squash is a wonderful alternative to traditional pasta, making it perfect for those looking for lighter meals. This recipe combines the savory flavors of garlic and Parmesan with tender chicken and fresh spinach, creating a hearty meal that’s easy to prepare. Plus, it’s a great way to sneak in some veggies!
How to Make Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach
Ingredients
- 2 medium spaghetti squash, halved and seeds removed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts, cut into small bite-sized pieces
- 4 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for garnishing
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side down on a baking sheet.
- Roast the spaghetti squash in the preheated oven for 30-40 minutes, or until the squash is tender and the strands easily separate with a fork.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through and golden brown, about 6-8 minutes.
- Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
- Reduce heat to medium and add the spinach to the skillet. Cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
- Once the spaghetti squash is roasted, use a fork to gently scrape out the squash strands, leaving a small border so that the squash halves retain their shape.
- Divide the chicken and spinach mixture evenly among the squash halves, mixing slightly with the spaghetti squash strands.
- Sprinkle more Parmesan cheese over each squash half and place them back in the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve hot.
How to Serve Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach
This dish is best served warm right out of the oven. You can place each stuffed half on a plate as a main dish. Pair it with a light salad or some crusty bread for a complete meal.
How to Store Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach
If you have leftovers, let the stuffed squash cool completely. Then, place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through.
Tips to Make Garlic Parmesan Stuffed Spaghetti Squash with Chicken & Spinach
- Choose fresh, firm spaghetti squash for the best texture.
- Adjust the amount of garlic and cheese based on your taste preference.
- You can add other vegetables to the filling for extra flavor and nutrition, such as bell peppers or mushrooms.
Variation
If you want to make a vegetarian version, simply leave out the chicken and add more spinach or other vegetables. You can also use plant-based cream and cheese for a vegan option.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the skillet.
2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you want a lighter option.
3. How do I know when the spaghetti squash is done roasting?
The squash is done when it’s tender and you can easily scrape the flesh with a fork to create strands.