If you’ve ever stood in your kitchen staring into the fridge wondering, “What can I make that’s both healthy and hearty—but still tastes like comfort food?”… you’re not alone. That’s exactly how Chicken Parmesan Stuffed Spaghetti Squash found its way into my weekly dinner rotation. This recipe checks all the boxes: low-carb-ish, cheesy, creamy, packed with protein, and most importantly—something the whole family actually wants to eat. Yes, even the picky eaters.
Whether you’re juggling carpools or working late, this dish brings that “I cooked something amazing” feeling without the stress. And let me just say—if garlic, Parmesan, and melty cheese sound like music to your ears, grab a squash and let’s make some magic.
Table of Contents
Why You’ll Love This Chicken Parmesan Stuffed Spaghetti Squash
Let’s start with the obvious: you get all the creamy, savory flavors of chicken Parmesan… stuffed inside a cozy, roasted spaghetti squash. It’s like your favorite pasta dish went to the spa and came out lighter, but still delicious.
The squash creates those beautiful, spaghetti-like strands (nature is wild, right?), which means you still get that satisfying fork-twirling action without the carb overload. And when it’s combined with tender chicken, garlicky spinach, and a creamy Parmesan sauce—oh honey, it’s dinner goals.
Plus, the built-in squash bowl makes for very little cleanup. We love an easy win.
Ingredients You’ll Need
Here’s what you’ll need for this Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach:
- 2 medium spaghetti squash (around 3 lbs 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 (or about 2 tbsp if you’re measuring)
- 1 small onion, finely diced
- 8 ounces fresh spinach
- 1 cup low-sodium chicken broth
- 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, but yum)
- 1/4 cup chopped fresh parsley, divided
How to Make Chicken Parmesan Stuffed Spaghetti Squash
1. Roast That Squash
Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds (a grapefruit spoon works great here). Drizzle the cut sides with olive oil and sprinkle with salt, pepper, and garlic powder. Place them cut-side down on a baking sheet and roast for 30–35 minutes. You’ll know they’re ready when a fork easily slides through the flesh.
2. Cook the Chicken
While your squash is roasting, melt 1 tablespoon of butter in a large skillet. Add the cubed chicken and sauté until golden and fully cooked, about 6–8 minutes. Remove from the pan and set aside.
3. Sauté the Aromatics
In the same skillet, melt the remaining butter and add the diced onion. Cook until soft and translucent, about 3–4 minutes. Toss in the garlic and cook for another 30 seconds—just until it smells like garlic heaven.
4. Wilt the Spinach
Add the fresh spinach and cook until it wilts down. Don’t worry if it looks like a lot at first—it shrinks faster than your favorite jeans in the dryer.
5. Build the Creamy Sauce
Pour in the chicken broth and bring to a gentle simmer. Stir in the cream cheese, Greek yogurt, Parmesan, thyme, and red pepper flakes (if using). Whisk everything together until smooth and dreamy.
6. Bring It All Together
Add the cooked chicken back into the skillet and stir to coat in the sauce. Toss in half the parsley for a fresh pop of flavor.
7. Stuff & Bake
When your squash is cool enough to handle, use a fork to gently pull the strands away from the sides, creating your “spaghetti.” Mix some of the creamy chicken mixture right into the strands for max flavor.
Spoon the rest of the chicken mixture on top of each squash half. Sprinkle with extra Parmesan cheese and pop them back into the oven for 10–15 minutes, until everything is bubbly and golden brown on top.
Let them rest for 5 minutes (I know, it’s hard), then finish with the remaining parsley.
Tips for Stuffed Squash Success
- Shortcut alert: You can cook the squash ahead of time and store the strands in the fridge for up to 3 days. Reheat and stuff when ready!
- Too watery? After roasting, if your squash seems overly moist, gently blot it with paper towels before stuffing.
- Spice it up: Add a dash of crushed red pepper or a sprinkle of Italian seasoning to give the sauce a little personality.
A Little Story from My Kitchen
I made this dish the first time for a Sunday dinner when I wanted something cozy but not heavy. My youngest took one bite and said, “Mom, is this healthy and cheesy?”—and honestly, that’s exactly the balance I’m going for in life.
It’s now a regular part of our meal prep routine, especially when I find spaghetti squash on sale (hello, fall farmer’s market steals!).
FAQs About Chicken Parmesan Stuffed Spaghetti Squash
Can I substitute Greek yogurt with something else?
Yes! Sour cream works well, or even plain cream if you’re feeling indulgent.
How do I store leftovers?
Keep any extras in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Just shred about 2 cups of cooked rotisserie chicken and stir it into the sauce after you’ve cooked the veggies.
Can I freeze this dish?
The filling freezes beautifully! Just store it separately from the squash and fill fresh roasted halves when you’re ready.
Comfort Food, the Light(er) Way
There’s something magical about scooping into a tender, golden Chicken Parmesan Stuffed Spaghetti Squash—it’s warm, it’s satisfying, and it makes you feel like a dinnertime rockstar. Whether you’re cooking for your family or meal-prepping lunches for the week, this dish brings big comfort without the heaviness.
And honestly? It’s the kind of meal that makes you proud to say, “Yep, I made that.”
So go ahead, grab that spaghetti squash. Chicken Magic is happening tonight.
Keep the Magic Going: Recipes You’ll Also Love
Looking for more comforting, flavor-packed meals to add to your weekly rotation? Here are some handpicked favorites that pair beautifully with the warm, creamy vibes of this Chicken Parmesan Stuffed Spaghetti Squash:
- If you’re hooked on that creamy garlic goodness, you must try this crowd-pleasing Healthy Garlic Parmesan Chicken Pasta. It’s quick, protein-packed, and tastes like a cheat meal without the guilt.
- Love the chicken and veggie combo? This vibrant Chicken Breast with Zucchini and Squash is a lighter option that still delivers big on flavor.
- For another cheesy baked winner, check out the ultra-comforting Spinach Artichoke Chicken Bake. It’s creamy, dreamy, and a guaranteed hit at the dinner table.
- Craving a spicy twist? Don’t miss the golden-crusted Baked Crunchy Hot Honey Chicken—perfect for when you’re in the mood for something crispy and bold.
These recipes are just a click away and ready to bring even more flavor (and less stress) to your kitchen routine.
Print
Chicken Parmesan Stuffed Spaghetti Squash
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This Garlic Parmesan Stuffed Spaghetti Squash with Chicken and Spinach is a cozy, low-carb twist on a classic comfort food. Creamy, cheesy, and packed with juicy chicken, garlic, and wilted spinach—all served in a tender roasted squash bowl. A delicious dinner that’s healthy, hearty, and family-approved!
Ingredients
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).
Slice spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil, and season with salt, pepper, and garlic powder.
Place cut-side down on a baking sheet and roast for 30–35 minutes, until squash is tender.
While squash is roasting, heat 1 tablespoon of butter in a skillet. Add chicken and cook until golden and cooked through. Set aside.
In the same pan, add remaining butter and sauté onion until translucent. Add garlic and cook for 30 seconds until fragrant.
Add spinach and cook until wilted.
Stir in chicken broth and bring to a simmer.
Add cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes. Stir until smooth.
Return chicken to the pan and mix. Stir in half the chopped parsley.
When squash is done, scrape the flesh with a fork to create spaghetti-like strands. Mix a spoonful of the creamy chicken mixture into each half.
Fill each squash boat with the remaining mixture and top with extra parmesan.
Bake 10–15 more minutes until the top is golden and bubbly.
Let cool for 5 minutes. Garnish with remaining parsley and serve warm.
Notes
You can roast the squash ahead of time for faster prep.
Swap Greek yogurt with sour cream if preferred.
Add more red pepper flakes for extra heat or leave out for a milder flavor.
Leftovers keep well in the fridge for up to 3 days!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking , Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 105 mg