How do I know when the spaghetti squash is perfectly cooked?

The squash is done when you can easily pierce the flesh with a fork, but it still offers some resistance. If it's too soft, the strands will become mushy. Look for al dente texture, similar to properly cooked pasta.

What's the best way to cut a spaghetti squash safely?

Microwave the whole squash for 3-4 minutes to soften the skin, then let it cool slightly. Place it on a non-slip surface, use a sharp chef's knife, and cut lengthwise from stem to end, keeping your fingers well away from the knife's path.

Can I use frozen spinach instead of fresh?

Yes, substitute with 1/2 cup of thawed frozen spinach. Be sure to drain it thoroughly and squeeze out excess moisture before adding it to the recipe to prevent the filling from becoming watery.

Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

Ingredients

Scale

2 medium spaghetti squash (about 3 pounds each)
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 (about 2 tablespoons)
1 small onion, finely diced
8 ounces fresh spinach
1 cup chicken broth (low-sodium preferred)
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

Preheat oven to 400°F (200°C).
Cut spaghetti squash in half lengthwise and remove seeds.
Brush cut sides with olive oil and season with salt, pepper, and garlic powder.
Bake squash cut-side down for 30-35 minutes until tender.
While squash bakes, cook chicken pieces in 1 tablespoon butter until golden brown.
Set chicken aside and cook onion in remaining butter until translucent.
Add garlic and cook 30 seconds until fragrant.
Add spinach and cook until wilted.
Pour in chicken broth and bring to a simmer.
Add cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes.
Return chicken to the skillet and mix well.
Add half the parsley and simmer 2-3 minutes.
Once squash is cooked, use a fork to create spaghetti-like strands within each half.
Mix some of the creamy mixture with the squash strands.
Fill each squash half with the remaining chicken mixture.
Top with additional parmesan cheese.
Bake for 10-15 minutes more until cheese is melted and golden.
Let cool for 5 minutes, then garnish with remaining parsley before serving.

Notes

This recipe can be prepped ahead of time and baked just before serving. For easier cutting, microwave the whole squash for 3-4 minutes first to soften the skin.

Author: Emily
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American/Italian Fusion
Diet: Gluten Free

Nutrition

Serving Size: 1/2 stuffed squash
Calories: 385
Sugar: 9g
Sodium: 690mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 29g
Cholesterol: 95mg

Keywords: spaghetti squash, chicken recipes, low-carb dinners, healthy comfort food, stuffed vegetables, parmesan recipes, high protein meals, winter squash recipes