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Delicious Chicken Spaghetti Squash served on a plate with fresh herbs

Chicken Spaghetti Squash

A cozy, low-carb dish featuring shredded spaghetti squash mixed with chicken, spinach, and cheeses, perfect for a nourishing meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash (3–4 lbs)
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breast or thighs, cubed
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (or kale)
  • 1 cup shredded mozzarella (or part-skim for the cautious)
  • 1/2 cup grated Parmesan (or Nutritional Yeast if you’re being brave)
  • 1/2 cup plain Greek yogurt or light cream cheese
Seasonings
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley or basil to finish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and brush the insides with olive oil. Season with salt.
  3. Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes or until tender.
Cooking
  1. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Add the cubed chicken to the skillet and cook until golden and cooked through.
  4. Add minced garlic and sauté for 1 minute, until fragrant.
  5. Stir in the spinach and allow it to wilt.
  6. Add cooked chicken mixture into a large bowl and mix in the mozzarella, Parmesan, Greek yogurt, oregano, and smoked paprika.
Assembling
  1. Once the squash is cool enough to handle, scrape the strands with a fork and add them to the chicken mixture.
  2. Mix until well combined and fill the squash halves with the mixture.
  3. Broil for 2 minutes until the top is golden and crunchy.

Notes

For a different flavor profile, try using ground turkey instead of chicken or making it dairy-free using plant-based yogurt and cheese alternatives. Leftovers can be stored in the fridge for up to 4 days.