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Spaghetti Squash with Creamed Spinach and Chicken

Spaghetti Squash with Creamed Spinach and Chicken
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Spaghetti Squash with Creamed Spinach and Chicken is a healthy, comforting, and flavorful dish combining tender chicken, naturally sweet roasted spaghetti squash, and a rich, creamy spinach sauce. Ready in under 30 minutes, this recipe is perfect for quick, nutritious weeknight meals with low-carb, gluten-free benefits and easy customization options.

Ingredients

Scale

Vegetables

  • 1 medium spaghetti squash
  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice (optional)

Protein

  • 2 chicken breasts or thighs

Dairy & Fats

  • 2 tablespoons olive oil or butter
  • 1/2 cup heavy cream or Greek yogurt
  • 1/3 cup grated Parmesan cheese

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast at 400°F (200°C) for about 20 minutes until tender. Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and set aside.
  2. Cook the Chicken: While the squash roasts, season the chicken breasts or thighs with salt and pepper. Heat olive oil in a skillet over medium heat, add the chicken, and cook for 5-7 minutes per side until golden and fully cooked. Remove from pan and keep warm.
  3. Make the Creamed Spinach: In the same skillet, add butter or olive oil and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted. Pour in heavy cream or Greek yogurt and stir in grated Parmesan cheese. Allow sauce to thicken a few minutes, stirring gently. Season with salt, pepper, and optional lemon juice.
  4. Assemble the Dish: Mix the roasted spaghetti squash strands into the creamed spinach, combining evenly. Slice the cooked chicken and arrange on top or mix in as preferred. Garnish with additional Parmesan or fresh herbs if desired and serve immediately.

Notes

  • Microwave the spaghetti squash for 5-7 minutes before roasting to reduce cooking time.
  • Let the cooked chicken rest a few minutes to retain moisture.
  • Baby kale or Swiss chard can substitute fresh spinach.
  • Stir cream constantly while cooking to avoid curdling and ensure smooth texture.
  • Taste and adjust salt and pepper gradually for best flavor balance.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheat gently in a skillet or microwave, stirring occasionally to prevent sauce separation.

Nutrition

Keywords: spaghetti squash, creamed spinach, chicken, healthy meal, low-carb, gluten-free, quick dinner, creamy spinach, roasted squash, weeknight meal

Find it online: https://tastebudtrek.com/spaghetti-squash-with-creamed-spinach-and-chicken/