Go Back

Irresistible Chicken Spaghetti Squash: Perfect Family Meal

Roasted spaghetti squash halves filled with creamy chicken, spinach, sun-dried tomatoes, and melted cheese for a cozy family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 2 medium spaghetti squash halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the filling
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 3 cups baby spinach
  • 2 cups cooked chicken shredded or chopped
  • 1/3 cup sun-dried tomatoes chopped and drained if packed in oil
  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
For topping
  • 1/2 cup shredded mozzarella cheese
  • extra Parmesan cheese optional for garnish
  • extra parsley optional for garnish

Equipment

  • 1 oven
  • 1 baking sheet lined with parchment if desired
  • 1 large skillet
  • 1 mixing spoon
  • 1 chef's knife
  • 1 cutting board
  • 1 fork for scraping squash strands

Method
 

Roast the squash
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper if desired.
  2. Brush the cut sides of the spaghetti squash halves with olive oil and season with salt and black pepper.
  3. Place the squash halves cut-side down on the baking sheet and roast for 35 to 40 minutes, until tender and easy to scrape into strands with a fork.
Make the filling
  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  2. Add the spinach and cook for 2 to 3 minutes, until wilted.
  3. Stir in the cooked chicken, sun-dried tomatoes, cream cheese, sour cream, Italian seasoning, salt, and black pepper. Cook, stirring often, for 2 to 4 minutes until creamy and well combined.
  4. Stir in 1/2 cup mozzarella, the Parmesan, and the chopped parsley.
Assemble and bake
  1. When cool enough to handle, use a fork to scrape the inside of each squash half into strands, leaving a small border so the shells stay sturdy.
  2. Fold some of the squash strands into the chicken mixture, then spoon the filling evenly back into the squash halves.
  3. Sprinkle the remaining 1/2 cup mozzarella over the filled squash halves.
  4. Return the stuffed squash halves to the oven and bake for 8 to 10 minutes, until heated through and the cheese is melted. Broil for 1 to 2 minutes if desired for a more golden top.
  5. Let rest for a few minutes, then garnish with extra Parmesan and parsley if desired before serving.

Notes

Microwave whole squash for a few minutes before cutting if needed to soften the skin slightly. Rotisserie chicken works well. Do not over-roast the squash or it can become watery. Nutrition values are estimates.