Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

This Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach wasn’t planned at all. Last fall, I had these huge spaghetti squash from the garden staring at me for weeks. I kept putting them off because… who really feels like dealing with spaghetti squash? But then I realized I had chicken in the fridge about to turn, and no space left in the freezer. So I improvised—and somehow ended up with one of our favorite dinners of the season.

My picky 12-year-old ate two helpings and asked when I was making it again. Now it’s our go-to when I want something that feels fancy but doesn’t require a grocery store trip.

Why You’ll Love This Recipe

Look, this tastes like cheesy comfort food, but you can actually feel good about eating it. The chicken stays juicy, the spinach doesn’t get all sad and slimy, and my kids think they’re getting away with something when really, they’re eating vegetables. Total win.

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Ingredient List

For the Squash:

• 2 medium spaghetti squash (about 3 lbs each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Filling:

• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 3 tablespoons butter
• 6 garlic cloves, minced
• 1 small onion, finely diced
• 8 ounces fresh spinach
• 1 cup low-sodium chicken broth
• 4 ounces cream cheese, softened
• ½ cup plain Greek yogurt
• 1 cup freshly grated Parmesan cheese (plus more for topping)
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, chopped (divided)
• Salt and pepper to taste

Why These Ingredients Work

Each ingredient has a job here. The squash gets sweet and tender when roasted, soaking up all that garlic butter goodness. I learned the hard way that pre-grated parmesan just doesn’t melt right – fresh grated is worth the extra two minutes. The cream cheese and Greek yogurt combo gives you that rich sauce without being too heavy. And please don’t skip the butter – it’s what makes everything taste restaurant-quality.

Essential Tools and Equipment

• Large baking sheet
• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Fork (for shredding squash)
• Measuring cups and spoons
• Cheese grater (if grating fresh Parmesan)

How To Make Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach

1. Roast the Squash Heat your oven to 400°F. These squash can be stubborn to cut – if yours is rock hard, microwave it for 3-4 minutes first. Cut lengthwise, scoop out the seeds, then brush with olive oil and season. Place cut-side down on a baking sheet and roast 30-35 minutes until fork-tender.

2. Cook the Chicken While the squash roasts, melt 1 tablespoon butter in a large skillet over medium heat. Add diced chicken and cook 6-8 minutes until golden and cooked through. Season with salt and pepper, then set aside.

3. Sauté the Veggies In the same skillet, melt remaining butter. Add onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant. Toss in spinach and cook until wilted.

4. Make the Sauce Pour in chicken broth and bring to a simmer. Lower heat and stir in cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes. Stir until smooth and creamy.

5. Combine and Season Add chicken back to the skillet with half the parsley. Simmer 2-3 minutes to blend flavors. Taste and adjust seasoning.

6. Stuff the Squash When squash is cool enough to handle, use a fork to shred flesh into strands, leaving some attached to the skin for structure. Mix some chicken mixture into the strands, then top with more filling. Sprinkle with extra parmesan.

7. Final Bake Return stuffed squash to oven for 10-15 minutes until cheese melts and bubbles. Rest 5 minutes, then garnish with remaining parsley.

Expert Tips

My mom always said to taste everything twice – once while cooking and once before serving. The salt levels in different parmesan cheeses vary like crazy. Also, don’t let that garlic brown or it’ll taste bitter – learned that one the hard way!

You Must Know

Personal Secret: When shredding the squash, don’t go all the way to the skin! Leave about ¼ inch of flesh attached – it creates a natural bowl that holds the filling perfectly. This little trick changed everything for me. No more filling sliding everywhere when I tried to serve it!

Pro Tips & Cooking Hacks

• Cutting hack: Rock-hard squash? Microwave 3-4 minutes first – saves your wrists and your sanity
• Spinach timing: Fresh spinach wilts in 30 seconds flat – blink and you’ll miss it
• Doneness test: Fork should slide through squash like butter – no resistance means it’s ready
• Smooth sauce: Room temperature cream cheese mixes way better than cold – trust me on this one
• Garlic lovers: I use 8 cloves instead of 6 because why not live a little?

Flavor Variations & Suggestions

Here’s where I get creative:

• Mediterranean: Sun-dried tomatoes, olives, and feta cheese transform this completely
• Mexican night: Cumin, chili powder, and pepper jack make it fiesta-worthy
• Garden fresh: Whatever herbs are growing – basil, oregano, rosemary – they all work
• Veggie packed: Bell peppers, zucchini, mushrooms – clean out that crisper drawer
• Protein swap: Ground turkey, Italian sausage, or shrimp work great too

Make-Ahead Options

Sunday meal prep champion right here! Roast the squash and make the filling up to 2 days ahead. Store separately in the fridge, then just assemble and bake when dinner time hits. The whole thing freezes beautifully too – wrap each stuffed half individually and they’ll keep for 3 months. Just thaw overnight and reheat.

Recipe Notes & Baker’s Tips

Don’t overcook the squash – mushy strands are nobody’s friend. The 5-minute rest after baking isn’t optional – it helps everything set up properly. And here’s something I wish someone had told me earlier: always use a fork to shred, never a spoon. The fork creates those perfect spaghetti-like strands.

Serving Suggestions

This stands alone just fine, but if you want to go all out, add a simple salad with lemon dressing. My carb-loving family sometimes wants garlic bread on the side. A crisp white wine – Sauvignon Blanc or Pinot Grigio – cuts through the richness perfectly.

This recipe has earned its spot in our regular rotation – it’s the kind of dish that makes you feel like you’ve got your act together even on chaotic weeknights. Hope it becomes a favorite in your kitchen too! 🍽️

How to Store Your Garlic Parmesan Stuffed Spaghetti Squash

Leftovers keep in the fridge for 4 days in a sealed container. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes. For freezing, wrap each half tightly in plastic wrap and foil – they’ll keep for 3 months.

Allergy Information

Contains dairy (butter, cream cheese, Greek yogurt, parmesan). It’s naturally gluten-free and nut-free though! For dairy-free versions, use vegan butter, dairy-free cream cheese, and nutritional yeast instead of parmesan.

Questions I Get Asked A Lot

Can I microwave the squash to soften before cutting?

Absolutely! Microwaving each squash half for 3-4 minutes makes it much easier and safer to slice.

Can I prep this ahead of time?

Yes! You can prepare the filling and roast the squash in advance. Just assemble and do the final bake when ready to serve.

What can I substitute for Greek yogurt?

Plain regular yogurt or sour cream works just fine. You could even use an extra 2 ounces of cream cheese if that’s what you have!

Do I have to use chicken?

Not at all! You can replace chicken with sautéed mushrooms, white beans, chickpeas, or even lentils for a delicious vegetarian version.

Is red pepper flakes necessary?

They’re completely optional and can be left out if you prefer a milder dish. The recipe is perfect without them!

How do I know when the spaghetti squash is done?

The squash is ready when you can easily pierce the flesh with a fork with no resistance. It should be tender but not mushy.

Can I use frozen spinach instead of fresh?

You can, but make sure to thaw it completely and squeeze out all the excess water first, or your filling might be watery.

💬 Made this recipe? Drop a comment below and let me know how it turned out! I love seeing your photos on social media too – tag me so I can see your beautiful creations!