I love how spaghetti squash is the perfect low-carb canvas for creamy, cheesy dishes.
This Creamy Chicken Spaghetti Squash recipe combines tender roasted squash strands with a rich, garlicky chicken and spinach sauce.
It’s comforting but feels light—a perfect weeknight dinner that satisfies without guilt.
Why I Love This Recipe
Low-carb and gluten-free—great for healthier eating.
Creamy, cheesy sauce with a fresh veggie boost.
Simple prep, but feels like a fancy meal.
Uses whole ingredients you likely have on hand.
Family-friendly—kids love the cheesy chicken mix.
What You’ll Need (Ingredient Highlights)
Spaghetti squash — roasted to tender, strand-like texture.
Boneless chicken breasts — diced and browned for juicy bites.
Cream cheese and Greek yogurt — for rich creaminess and tang.
Fresh spinach — adds color and nutrition.
Parmesan cheese — melty and savory topping.
Herbs and spices — thyme, garlic powder, red pepper flakes.
Pro Tips Before You Start
Roast squash cut-side down for tender strands.
Use freshly grated Parmesan for best melt and flavor.
Don’t overcook spinach—just wilt it gently.
Simmer sauce until creamy and smooth before adding squash.
Mix some sauce into squash strands for extra flavor before filling.
How to Make Creamy Chicken Spaghetti Squash
Step 1: Roast the Squash
Preheat oven to 400°F (200°C).
Cut spaghetti squash in half lengthwise and remove seeds.
Brush cut sides with olive oil, season with salt, pepper, and garlic powder.
Place cut-side down on a baking sheet and roast 30–35 minutes until tender.
Step 2: Cook the Chicken
While squash roasts, cook cubed chicken in butter over medium heat until golden. Set aside.
Step 3: Sauté Aromatics and Spinach
In the same pan, cook diced onion in remaining butter until translucent.
Add minced garlic and cook 30 seconds until fragrant.
Add spinach and cook until wilted.
Step 4: Make the Creamy Sauce
Pour in chicken broth and bring to a simmer.
Stir in cream cheese, Greek yogurt, Parmesan, thyme, and red pepper flakes. Mix well.
Step 5: Combine Chicken and Sauce
Return chicken to the pan. Add half of the chopped parsley.
Simmer for 2–3 minutes until everything is combined and heated through.
Step 6: Prepare Squash and Assemble
When squash is done, use a fork to shred the flesh into strands.
Mix some creamy sauce with the squash strands for flavor.
Fill each squash half with the remaining chicken mixture.
Top with extra Parmesan.
Step 7: Bake and Serve
Bake stuffed squash halves for 10–15 minutes until cheese melts and turns golden.
Let cool 5 minutes. Garnish with remaining parsley before serving.
What to Serve It With
Garlic bread or crusty baguette
Light green salad with lemon vinaigrette
Roasted or steamed vegetables
A crisp white wine or sparkling water with lemon
Variations / Substitutions
Swap chicken for turkey or shrimp.
Use spinach alternatives like kale or Swiss chard.
Substitute sour cream for Greek yogurt for tangier flavor.
Add mushrooms or bell peppers for extra veggies.
Storage & Leftovers
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in the oven or microwave, adding a splash of broth if needed.
Not ideal for freezing as texture may change.
FAQs
Can I use pre-cooked chicken?
Yes, just add it with the sauce and warm through before stuffing the squash.
Is this recipe gluten-free?
Absolutely, no gluten ingredients here.
Can I prepare the squash ahead?
You can roast the squash a day before and reheat when ready to serve.
What if I don’t like spicy food?
Skip the red pepper flakes or reduce to taste.
Can I use frozen spinach?
Fresh spinach is best, but frozen thawed spinach works in a pinch.
How do I store leftovers?
Keep refrigerated in a sealed container for up to 3 days.
Can I make this dairy-free?
Try substituting cream cheese and yogurt with dairy-free alternatives.
Final Thoughts
This Creamy Chicken Spaghetti Squash recipe is a perfect blend of comfort and health.
It’s creamy, flavorful, and easy to make, with plenty of room for customization.
I love serving this when I want a satisfying meal without heaviness—and everyone at the table loves it too!
