Ingredients
Scale
- 2 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts
- 8 ounces fresh spinach
- 4 ounces cream cheese
- 1 cup plain Greek yogurt
- 1 cup freshly grated parmesan cheese
- 6 cloves garlic, minced
- 3 tablespoons butter
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 small onion, finely diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the spaghetti squash, remove seeds, brush cut sides with olive oil, and season with salt, pepper, and garlic powder. Place cut-side down on a baking sheet and bake for 30–35 minutes until tender.
- In a skillet, melt butter over medium heat. Cook cubed chicken until golden brown; set aside.
- In the same skillet, sauté diced onion until translucent, then add minced garlic and spinach until wilted.
- Stir in chicken broth; let simmer before mixing in cream cheese, Greek yogurt, parmesan cheese, thyme, and optional red pepper flakes. Return chicken to skillet and stir until well combined.
- Scrape strands from cooked squash into the filling mixture.
- Fill each squash half with the remaining filling; top with more parmesan cheese and bake for an additional 10–15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half (about 300g)
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg