Garlic Chicken and Spinach Spaghetti Squash
Garlic Chicken and Spinach Spaghetti Squash combines tender squash strands, seasoned chicken, fresh spinach, and a creamy garlic parmesan sauce under melted mozzarella. It is a satisfying high-protein dinner that works well for weeknights, leftovers, and lighter comfort food bowls.
Equipment
- Sharp chef's knife
- Cutting Board
- 9x13-inch baking dish
- Large skillet
- Whisk
- Fork
Ingredients
- 1 medium spaghetti squash about 2-3 pounds
- 3 tablespoons olive oil divided
- 1 teaspoon olive oil for brushing squash
- 1/2 cup water
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 1 teaspoon poultry seasoning optional
- 2 tablespoons flour
- 1 1/2 cups milk whole milk preferred
- 4-6 cloves garlic minced
- 1/2 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese plus more for topping
- 5 ounces fresh spinach chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F, halve the spaghetti squash lengthwise, scoop out the seeds, brush with 1 teaspoon olive oil, and season lightly.
- Place the squash cut-side down in a baking dish with the water and bake for 35-40 minutes, until the strands separate easily with a fork.
- Heat 1 tablespoon olive oil in a large skillet, season the chicken with salt, pepper, and poultry seasoning, then cook until lightly golden and cooked through.
- Transfer the chicken to a plate, add the remaining olive oil and garlic to the skillet, and cook just until fragrant.
- Sprinkle in the flour, stir for 30 seconds, then slowly whisk in the milk until the sauce is smooth and lightly thickened.
- Stir in the parmesan and mozzarella until melted, then season the sauce with salt and pepper to taste.
- Add the spinach, cooked chicken, and scraped spaghetti squash strands to the skillet and stir until the spinach wilts and the filling is coated.
- Spoon the mixture into the squash shells or a baking dish, sprinkle with extra mozzarella, and bake for 8-10 minutes until melted.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat gently in a covered skillet or microwave until hot, adding a splash of milk if the sauce thickens too much.
Freezing: Freeze portions for up to 2 months, but expect the spaghetti squash texture to soften after thawing.
Expert Tips: Let the cooked squash steam off briefly before mixing it into the sauce so the filling stays creamy instead of watery.
Variations: Add mushrooms, red pepper flakes, kale, or a different melting cheese for a practical change.
Meal Prep: Cook the squash and chicken filling ahead, then assemble and bake with cheese when ready to serve.