Spaghetti Squash with Creamed Spinach and Chicken

Why You’ll Love This Recipe

This recipe delivers all the creamy, comforting flavors you crave while keeping things lighter. The spaghetti squash creates delicate, noodle-like strands that pair beautifully with the savory chicken and velvety creamed spinach.

It’s also versatile and perfect for meal prep. Whether you’re looking for a lower-carb dinner option or simply want a nourishing, balanced meal, this dish is easy to prepare and full of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squash
olive oil
salt
black pepper
boneless skinless chicken breasts
garlic powder
onion powder
fresh spinach
garlic cloves, minced
cream cheese
heavy cream or half-and-half
grated Parmesan cheese
red pepper flakes (optional)
fresh parsley, chopped

Directions

1. Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the cut sides with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
3. While the squash roasts, season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
4. Heat olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side, or until fully cooked through. Remove from the skillet and let rest before slicing.
5. In the same skillet, sauté the minced garlic for about 30 seconds. Add the fresh spinach and cook until wilted.
6. Stir in cream cheese and heavy cream, allowing the mixture to melt and combine into a smooth sauce.
7. Add grated Parmesan cheese and red pepper flakes if using. Simmer for a few minutes until the sauce thickens slightly. Adjust seasoning to taste.
8. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands.
9. Toss the squash strands gently with the creamed spinach sauce. Top with sliced chicken.
10. Garnish with fresh parsley and additional Parmesan before serving.

Servings and timing

Servings: 4

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: Approximately 55 minutes

Variations

For extra flavor, add sautéed mushrooms or sun-dried tomatoes to the creamed spinach. You can also substitute grilled chicken thighs for a juicier option.

If you prefer a lighter sauce, use Greek yogurt instead of cream cheese and heavy cream. For added richness, stir in a small pat of butter at the end.

You can also turn this into a baked casserole by mixing everything together, topping with mozzarella, and baking until bubbly.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in a skillet over medium-low heat or microwave in short intervals, stirring occasionally. Add a splash of cream or milk if the sauce has thickened too much.

Freezing is possible, though the texture of the squash may soften slightly upon thawing. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

How do I know when spaghetti squash is done?

It’s ready when the flesh is tender and easily separates into strands with a fork.

Can I cook the spaghetti squash in the microwave?

Yes, you can microwave it cut-side down with a little water for about 10–12 minutes, depending on size.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the sauce.

What can I use instead of cream cheese?

You can substitute mascarpone, ricotta, or Greek yogurt for a slightly different texture.

Is this recipe low-carb?

Yes, spaghetti squash is a lower-carb alternative to traditional pasta.

Can I add more vegetables?

Absolutely. Mushrooms, bell peppers, or zucchini make great additions.

How do I prevent the squash from becoming watery?

Roast it cut-side down and avoid overcooking. You can also gently pat the strands with a paper towel if needed.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and milk alternatives.

What herbs pair well with this dish?

Parsley, basil, or thyme complement the creamy spinach and chicken nicely.

Can I prepare this ahead of time?

Yes, you can roast the squash and cook the chicken in advance, then assemble and heat before serving.

Conclusion

Spaghetti Squash with Creamed Spinach and Chicken is a comforting, flavorful meal that combines creamy richness with wholesome ingredients. With tender squash strands, savory chicken, and a luscious spinach sauce, it’s a satisfying dish that feels indulgent while remaining balanced and nourishing. Perfect for weeknight dinners or meal prep, this recipe is sure to become a favorite.

Spaghetti Squash with Creamed Spinach and Chicken

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Spaghetti Squash with Creamed Spinach and Chicken is a wholesome, low-carb comfort dish featuring tender roasted squash strands topped with juicy chicken and a rich, creamy spinach sauce. It’s a satisfying and nourishing alternative to traditional pasta.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 4 cups fresh spinach
• 3 garlic cloves, minced
• 4 oz cream cheese, softened
• 1/2 cup heavy cream or half-and-half
• 1/3 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

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Instructions

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and remove seeds.
2. Drizzle cut sides with 1 tablespoon olive oil and season with half the salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
3. Season chicken breasts with remaining salt, pepper, garlic powder, and onion powder.
4. Heat remaining olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side until fully cooked. Remove and let rest before slicing.
5. In the same skillet, sauté minced garlic for 30 seconds. Add spinach and cook until wilted.
6. Stir in cream cheese and heavy cream until smooth and combined.
7. Add Parmesan cheese and red pepper flakes if using. Simmer until sauce thickens slightly. Adjust seasoning as needed.
8. Use a fork to scrape roasted squash into strands.
9. Toss squash strands with creamed spinach sauce and top with sliced chicken.
10. Garnish with fresh parsley and additional Parmesan before serving.

Notes

• Use frozen spinach (thawed and drained) if fresh is unavailable.
• Greek yogurt can replace cream cheese for a lighter option.
• Pat squash strands dry if excess moisture remains.
• Store leftovers in the refrigerator for up to 4 days.
• Reheat gently and add a splash of cream if needed to loosen sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 5g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 120mg