I can’t believe creamy garlic parmesan chicken and spinach tucked into roasted spaghetti squash can be so decadently silky yet surprisingly light.
I am obsessed with this stuffed spaghetti squash because it hits every craving without pretending to be anything it’s not. I love the way spaghetti squash pulls into silky strands that actually act like a vessel for creamy, melty goodness.
The garlic sings, bright and sharp, cutting through the richness. And the filling feels substantial, not just garnish.
I make this on nights when I want food that feels a little proud. Pure, loud flavor.
Utterly satisfying. I crave it on repeat, no apologies, every single week.
It hits my midweek dinner sweet spot and every guest asks for seconds.
Ingredients
- Spaghetti squash: fork-tender strands that soak up sauce, kinda like veggie pasta.
- Olive oil: keeps things slick and golden, plus a light fruity note.
- Kosher salt: brings out the natural sweetness, don’t skip it.
- Black pepper: little punchy heat, it wakes up the creamy parts.
- Chicken breasts: solid protein, hearty bites that make it a meal.
- Garlic: pungent, cozy aroma that makes you want seconds.
- Butter: adds silkiness and a tiny bit of indulgence.
- Cream cheese: makes the sauce thick, tangy, and comfort-food creamy.
- Heavy cream: smooths everything out and makes it luxurious.
- Parmesan cheese: salty, nutty depth that clings to every strand.
- Mozzarella: gooey pull if you want melty cheese vibes.
- Baby spinach: bright green, slight earthiness, it’s secretly healthy.
- Chicken broth: thins sauce slightly and adds savory backbone.
- Italian seasoning: herb mix that keeps things familiar and cozy.
- Red pepper flakes: optional kick for those who like heat.
- Lemon juice: bright note that cuts through richness, refreshing.
- Fresh parsley: pretty garnish, fresh herbal finish.
Ingredient Quantities
- 1 medium spaghetti squash, about 2 to 3 lbs
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 oz cream cheese, softened
- 1/2 to 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese, packed
- 1/2 cup shredded mozzarella, optional
- 4 cups fresh baby spinach, roughly chopped
- 1/4 cup low sodium chicken broth or water
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley for garnish
How to Make this
1. Preheat oven to 400F. Cut the spaghetti squash in half lengthwise, scoop out seeds, brush the cut sides with 1 tbsp olive oil, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, place cut-side down on a rimmed baking sheet and roast 35 to 45 minutes until tender and strands pull away with a fork. Let cool a few minutes, then use a fork to scrape out the spaghetti into a bowl, leaving the shells if you want to stuff them later.
2. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper and 1 tsp Italian seasoning. Add chicken to the hot skillet and cook about 5 to 7 minutes until browned and cooked through. Remove chicken to a plate and set aside.
3. In the same skillet lower heat to medium, add 2 tbsp butter. When melted add the minced garlic and cook 30 to 45 seconds until fragrant but not browned. Tip: keep garlic moving so it does not burn.
4. Add softened cream cheese to the skillet and stir to melt into the butter and garlic. Pour in 1/4 cup of the heavy cream and the 1/4 cup chicken broth or water, stir until smooth. If it seems too thick add more cream to reach a loose, creamy sauce (use 1/2 to 3/4 cup total heavy cream).
5. Stir in grated Parmesan cheese until melted, then add the cooked chicken back into the skillet. If using, add the mozzarella now so it melts into the sauce. Taste and adjust salt and pepper. Add red pepper flakes if you like a little heat.
6. Add the chopped baby spinach in batches, stirring each batch until wilted and incorporated into the sauce. The spinach will reduce a lot, so don’t worry if it looks like a lot at first.
7. Add the roasted spaghetti squash strands to the skillet and toss gently to coat with the creamy garlic parmesan sauce. Squeeze in 1 tbsp fresh lemon juice and toss again to brighten the flavors. If the mixture is too runny let it simmer a minute to thicken, or thin with a splash more broth if too thick.
8. If you roasted the squash shells and want a prettier presentation, stuff the mixture back into the halves, top with extra mozzarella or Parmesan if desired, and place under a hot broiler for 2 to 4 minutes to brown the top. Watch carefully so it does not burn.
9. Garnish with 2 tbsp chopped fresh parsley and an extra grind of black pepper. Serve hot. Leftovers keep well in the fridge for 3 to 4 days and reheat gently in a skillet or microwave.
Equipment Needed
1. Large rimmed baking sheet
2. Sharp chef knife and a sturdy cutting board
3. Large ovenproof skillet about 10 to 12 inch
4. Mixing bowl to catch the spaghetti strands
5. Forks for scraping the squash and for stirring
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Cheese grater plus oven mitts or a kitchen towel
FAQ
Garlic Parmesan Stuffed Spaghetti Squash W/ Chicken & Spinach Recipe Substitutions and Variations
- Spaghetti squash: Swap with roasted butternut or acorn squash, halved and scraped like the squash here; or use zucchini noodles for a lighter, lower-carb option (cook zoodles briefly so they don’t get soggy).
- Boneless chicken breasts: Substitute with boneless skinless turkey cutlets, cubed; or use firm tofu, pressed and cubed, for a vegetarian version (sear until golden first).
- Cream cheese + heavy cream: Replace with 1 cup full fat Greek yogurt plus 2 to 3 tbsp milk to loosen, or use equal parts mascarpone for a richer, smoother finish.
- Parmesan cheese: Use Pecorino Romano for a sharper, saltier flavor, or nutritional yeast for a dairy-free cheesy note (start with the same amount and adjust to taste).
Pro Tips
1. Roast the squash face down if you can, it steams and gets tender faster. Let it cool a little before shredding so you dont burn your fingers and the strands come out neater.
2. Don’t overcook the chicken in the skillet. Pull it about 90 percent done, it will finish in the sauce and stay juicier. If the bits on the pan start to darken too much, lower the heat and add a splash of broth to deglaze.
3. Soften the cream cheese at room temperature or zap it 10 seconds in the microwave. Cold cream cheese makes the sauce lumpy and you will hate cleaning the skillet.
4. Add the spinach in batches and stir between additions. It cooks down a lot so the sauce wont get watery, plus you can control how much green you actually want. If the sauce gets too thick, thin with tiny splashes of broth, not a flood of cream.
Garlic Parmesan Stuffed Spaghetti Squash W/ Chicken & Spinach Recipe
I can't believe creamy garlic parmesan chicken and spinach tucked into roasted spaghetti squash can be so decadently silky yet surprisingly light.
4
servings
690
kcal
Equipment: 1. Large rimmed baking sheet
2. Sharp chef knife and a sturdy cutting board
3. Large ovenproof skillet about 10 to 12 inch
4. Mixing bowl to catch the spaghetti strands
5. Forks for scraping the squash and for stirring
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Cheese grater plus oven mitts or a kitchen towel
Ingredients
-
1 medium spaghetti squash, about 2 to 3 lbs
-
2 tbsp olive oil, divided
-
1 tsp kosher salt, plus more to taste
-
1/2 tsp freshly ground black pepper
-
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-
4 cloves garlic, minced
-
2 tbsp unsalted butter
-
2 oz cream cheese, softened
-
1/2 to 3/4 cup heavy cream
-
3/4 cup grated Parmesan cheese, packed
-
1/2 cup shredded mozzarella, optional
-
4 cups fresh baby spinach, roughly chopped
-
1/4 cup low sodium chicken broth or water
-
1 tsp Italian seasoning
-
1/4 tsp red pepper flakes, optional
-
1 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley for garnish
Directions
- Preheat oven to 400F. Cut the spaghetti squash in half lengthwise, scoop out seeds, brush the cut sides with 1 tbsp olive oil, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, place cut-side down on a rimmed baking sheet and roast 35 to 45 minutes until tender and strands pull away with a fork. Let cool a few minutes, then use a fork to scrape out the spaghetti into a bowl, leaving the shells if you want to stuff them later.
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper and 1 tsp Italian seasoning. Add chicken to the hot skillet and cook about 5 to 7 minutes until browned and cooked through. Remove chicken to a plate and set aside.
- In the same skillet lower heat to medium, add 2 tbsp butter. When melted add the minced garlic and cook 30 to 45 seconds until fragrant but not browned. Tip: keep garlic moving so it does not burn.
- Add softened cream cheese to the skillet and stir to melt into the butter and garlic. Pour in 1/4 cup of the heavy cream and the 1/4 cup chicken broth or water, stir until smooth. If it seems too thick add more cream to reach a loose, creamy sauce (use 1/2 to 3/4 cup total heavy cream).
- Stir in grated Parmesan cheese until melted, then add the cooked chicken back into the skillet. If using, add the mozzarella now so it melts into the sauce. Taste and adjust salt and pepper. Add red pepper flakes if you like a little heat.
- Add the chopped baby spinach in batches, stirring each batch until wilted and incorporated into the sauce. The spinach will reduce a lot, so don’t worry if it looks like a lot at first.
- Add the roasted spaghetti squash strands to the skillet and toss gently to coat with the creamy garlic parmesan sauce. Squeeze in 1 tbsp fresh lemon juice and toss again to brighten the flavors. If the mixture is too runny let it simmer a minute to thicken, or thin with a splash more broth if too thick.
- If you roasted the squash shells and want a prettier presentation, stuff the mixture back into the halves, top with extra mozzarella or Parmesan if desired, and place under a hot broiler for 2 to 4 minutes to brown the top. Watch carefully so it does not burn.
- Garnish with 2 tbsp chopped fresh parsley and an extra grind of black pepper. Serve hot. Leftovers keep well in the fridge for 3 to 4 days and reheat gently in a skillet or microwave.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 466g
- Total number of serves: 4
- Calories: 690kcal
- Fat: 50.4g
- Saturated Fat: 18.8g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 11.8g
- Cholesterol: 189mg
- Sodium: 800mg
- Potassium: 750mg
- Carbohydrates: 18.8g
- Fiber: 3.8g
- Sugar: 2.5g
- Protein: 48.4g
- Vitamin A: 2875IU
- Vitamin C: 27mg
- Calcium: 327mg
- Iron: 3.6mg