Creamy Chicken Spaghetti Squash
A creamy, savory dish made with spaghetti squash, tender chicken, fresh spinach, and a rich, cheesy sauce. It's a comforting yet healthy meal that’s perfect for a cozy dinner, with all the flavors you love in a creamy pasta dish but without the carbs.
Ingredients
- 2 medium spaghetti squash about 3 lbs each
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lb boneless skinless chicken breasts, cubed
- 3 tbsp butter
- 6 cloves garlic minced
- 1 small onion finely diced
- 8 oz fresh spinach
- 1 cup chicken broth low sodium
- 4 oz cream cheese softened
- ½ cup plain Greek yogurt
- 1 cup freshly grated Parmesan cheese plus extra for topping
- ½ tsp dried thyme
- ¼ tsp red pepper flakes optional
- ¼ cup chopped fresh parsley divided
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half lengthwise and remove seeds.
- Brush cut sides with olive oil, season with salt, pepper, and garlic powder.
- Bake cut-side down 30–35 minutes.
- Cook chicken in 1 tbsp butter until golden; set aside.
- Sauté onion in remaining butter until translucent; add garlic and cook 30 seconds.
- Add spinach and cook until wilted.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-spaghetti-squash/
Notes
- Make Ahead: You can bake the squash ahead of time and store the chicken mixture separately. Combine and bake before serving.
- Flavor Variations: Add mushrooms or bell peppers to the sauce for extra flavor and texture.