Can I make Cheesy Chicken and Spinach Spaghetti Squash ahead of time?

Yes, you can roast the spaghetti squash and cook the chicken filling a day in advance. Store them separately in the refrigerator and combine/bake when you are ready to serve for a quick weeknight dinner.

How do I prevent my spaghetti squash from being watery?

To avoid a watery Cheesy Chicken and Spinach Spaghetti Squash, salt the raw squash and let it sit for 15 minutes before roasting to draw out moisture. Also, ensure you do not overcook it; it should be al dente.

Is this recipe keto-friendly?

Absolutely! Cheesy Chicken and Spinach Spaghetti Squash is naturally low in carbohydrates and high in healthy fats and protein, making it an excellent choice for a ketogenic or low-carb lifestyle.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out all excess water before adding it to the chicken mixture to prevent the dish from becoming soggy.

Cheesy Chicken and Spinach Spaghetti Squash: 5 Success Tips

Name: Cheesy Chicken and Spinach Spaghetti Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium spaghetti squash (about 3-4 pounds); 2 tablespoons olive oil, divided; Salt and pepper, to taste; 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces; 3 cloves garlic, minced; 4 cups fresh spinach, roughly chopped; 1/2 cup grated Parmesan cheese; 1/4 cup cream cheese, softened; 1/4 cup shredded mozzarella cheese; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon Italian seasoning; 1/4 cup chicken broth

Description

A creamy, low-carb comfort meal featuring roasted spaghetti squash stuffed with seasoned chicken, fresh spinach, and a trio of melted cheeses.

Ingredients

Scale

1 medium spaghetti squash (about 3-4 pounds)
2 tablespoons olive oil, divided
Salt and pepper, to taste
2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
3 cloves garlic, minced
4 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
1/4 cup cream cheese, softened
1/4 cup shredded mozzarella cheese
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
1/4 cup chicken broth

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Step 2: Drizzle the inside of the squash with 1 tablespoon of olive oil and season generously with salt and pepper. Place the squash face-down on a baking sheet and roast for 35-45 minutes.
Step 3: While the squash is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook until golden brown.
Step 4: Add the minced garlic to the skillet and sauté for 1 minute. Reduce heat to medium and stir in the chopped spinach until wilted.
Step 5: Stir in the softened cream cheese, chicken broth, and half of the Parmesan cheese. Mix until the sauce is smooth.
Step 6: Once the squash is cooked, fluff the strands with a fork. Pour the chicken and spinach mixture into the squash boats.
Step 7: Top each boat with mozzarella and the remaining Parmesan cheese. Broil for 2-3 minutes until the cheese is bubbly.

Notes

Ensure the squash is roasted just until tender to maintain a noodle-like texture. For extra creaminess, add an extra tablespoon of heavy cream to the sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American

Nutrition

Serving Size: 1/2 squash boat
Calories: 380 kcal
Sugar: 6g
Sodium: 450mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg

Description

Ingredients

Instructions

Notes

Nutrition

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