If you’re looking for a comforting, crave-worthy dinner that sneaks plenty of veggies onto your plate, this paghetti Squash with Chicken and Spinach is your answer. Imagine golden roasted spaghetti squash halves overflowing with juicy chicken, tender spinach, and a glorious garlicky parmesan cream sauce—all baked until bubbly and irresistible. This dish feels so cozy and indulgent, yet it’s lightened up thanks to the veggie base, with a luscious, creamy filling you’ll want to scoop right out of the shell. You won’t believe how deeply satisfying and flavor-packed this paghetti Squash with Chicken and Spinach is—whether you’re feeding your family or treating yourself to something special!

paghetti Squash with Chicken and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this paghetti Squash with Chicken and Spinach recipe serves a purpose, with nothing extra or fussy to get in your way. From the creamy, cheesy base to the tender chicken and vibrant greens, every element adds flavor, texture, or color that makes this dish memorable.

Spaghetti squash: This magical veggie transforms into “noodles” and serves as our golden, edible bowl for the filling.
Olive oil: Brushed over the squash to bring out its natural sweetness and ensure irresistibly tender strands.
Salt: Enhances every layer of the dish—don’t skimp for the best flavor!
Black pepper: Adds depth and a gentle kick to both the squash and the creamy filling.
Garlic powder: Imparts subtle, savory warmth to the roasted squash.
Chicken breasts: Provides lean, hearty protein that soaks up all the delicious sauce.
Butter: Adds richness and helps build the base for our silky cream sauce.
Fresh garlic: A must for real garlic lovers—freshly minced for the boldest, brightest flavor.
Onion: Gives subtle sweetness and a solid base for the sauce.
Spinach: Lends color, nutrients, and a tender green bite that balances the creaminess.
Chicken broth: Keeps the filling juicy and full-flavored without heaviness.
Cream cheese: Makes the sauce luxuriously creamy but not overly heavy.
Plain Greek yogurt: Adds tang and lightness to the filling.
Parmesan cheese: Gives that signature savory, golden cheesy finish you’ll crave on every bite.
Dried thyme: Infuses gentle herby notes that pair beautifully with chicken and veggies.
Red pepper flakes (optional): If you love a little heat, this is your ticket to a spicier squash bake.
Fresh parsley: Brightens everything up and makes your finished squash look like a masterpiece.

How to Make paghetti Squash with Chicken and Spinach

Step 1: Roast the Spaghetti Squash

Begin by preheating your oven to 400°F (200°C). Carefully slice each spaghetti squash in half lengthwise—take your time, as these veggies can be tough! Scoop out the seeds and stringy bits with a spoon, then brush the cut sides with olive oil. Sprinkle generously with salt, black pepper, and garlic powder to infuse every noodle with flavor. Place the squash halves cut-side down on a baking sheet lined with parchment, and roast for 30 to 35 minutes until the flesh is fork-tender and pulls apart easily into spaghetti-like strands.

Step 2: Sauté the Chicken

While your squash roasts, set a large skillet over medium-high heat and melt a tablespoon of butter. Add the cubed chicken breast and a pinch of salt and pepper. Sauté until the pieces are golden and cooked through, working in batches if needed so the chicken browns instead of steams. Once cooked, remove the chicken to a plate and set aside—you’ll be inviting it back to the party soon!

Step 3: Start the Creamy Sauce Base

With the chicken resting, melt the remaining butter in that same skillet. Toss in your finely diced onion and cook until translucent and fragrant, about three minutes. Add the minced garlic, stirring constantly for 30 seconds, just until it perfumes your entire kitchen. The combo of onion and garlic is the backbone of the sauce, so let them work their magic!

Step 4: Wilt the Spinach

Next, pile in your spinach (it will look like a lot, but trust me, it cooks down in seconds). Stir frequently, watching as the spinach wilts into silky, emerald ribbons. This vibrant veggie is key for balancing the luxurious sauce with freshness and color.

Step 5: Build the Creamy Filling

Pour in the chicken broth to deglaze the pan, scraping up all those tasty browned bits. Let the mixture simmer gently before lowering the heat and stirring in the softened cream cheese. Once it melts into the sauce, add Greek yogurt, most of the parmesan, thyme, and red pepper flakes if you’re using them. Whisk well to combine, then return the cooked chicken to the skillet. Tuck in half of your chopped parsley and let everything mingle for another two to three minutes, just to bring the flavors together.

Step 6: Fill and Bake the Squash Boats

By now, your squash should be perfectly roasted. Flip the roasted halves over and let them cool for a couple of minutes. Use a fork to gently fluff up the flesh into “spaghetti” strands, keeping them right inside the shell. Mix in a bit of your creamy chicken-spinach filling directly with the squash to coat those strands in goodness, then heap the rest of the filling into each boat. Top with a flurry of extra parmesan and slide the squash back into the oven. Bake 10 to 15 more minutes until everything is bubbly and golden on top.

Step 7: Finish and Serve

Let your gorgeous paghetti Squash with Chicken and Spinach cool for five minutes before showering with the remaining chopped parsley. Serve directly in the squash shells for a stunning, family-style presentation that invites everyone to dig in!

How to Serve paghetti Squash with Chicken and Spinach

Garnishes

The final flourish matters! I love scattering extra fresh parsley on top for brightness, then adding just a touch more grated parmesan for wow-factor and extra cheesy appeal. If you’re feeling feisty, a pinch of red pepper flakes or a lashing of good olive oil gives the finished paghetti Squash with Chicken and Spinach an exciting, restaurant-worthy look.

Side Dishes

This dish is a meal-in-one, but you can round it out with crusty whole-grain bread or a fresh green salad for something light and snappy. Roasted vegetables like asparagus or broccoli make a colorful addition on the side and pair beautifully with the creamy, savory flavors of your paghetti Squash with Chicken and Spinach.

Creative Ways to Present

For a fun twist, scoop the creamy filling into individual ramekins or serve the squash boats family-style straight from the baking tray for a rustic feel. You can even slice the roasted stuffed squash into thick wedges for a fun appetizer platter. However you serve it, this paghetti Squash with Chicken and Spinach is sure to bring smiles to the table!

Make Ahead and Storage

Storing Leftovers

Store any leftover paghetti Squash with Chicken and Spinach in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making your lunch or next-day dinner even more delicious!

Freezing

You can freeze the cooked squash boats for up to two months. Allow the dish to cool completely, then wrap each half tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating. While the texture of the squash may soften slightly after freezing, the flavors stay rich and satisfying.

Reheating

To reheat, place the paghetti Squash with Chicken and Spinach in a 350°F oven, covered loosely with foil, until hot and melty—about twenty minutes. You can also microwave individual portions for two to three minutes, but the oven helps maintain the luscious baked texture.

FAQs

Can I make paghetti Squash with Chicken and Spinach dairy-free?

Absolutely! Substitute cream cheese and Greek yogurt with your favorite dairy-free alternatives, and use a dairy-free parmesan-style cheese. The dish will still be rich and utterly satisfying.

What’s the best way to cut spaghetti squash safely?

Use a sharp, sturdy chef’s knife and stabilize the squash by trimming a thin slice off the bottom. If the squash is especially hard, microwave it for a couple of minutes to soften the skin before cutting carefully.

Can I add other vegetables to this recipe?

Definitely! Mushrooms, bell peppers, or even sun-dried tomatoes work wonderfully with the garlicky creamy sauce and add more colorful layers to your paghetti Squash with Chicken and Spinach.

Do I have to use chicken breasts, or can I substitute with thighs?

Chicken thighs are an excellent swap if you prefer their richer flavor and extra juiciness. Just dice them up and cook as directed—it’s an easy way to customize your paghetti Squash with Chicken and Spinach.

How do I tell when the spaghetti squash is perfectly cooked?

It’s ready when you can insert a fork easily into the flesh and pull it apart to make spaghetti-like strands. If it feels tough, roast a bit longer—it should be tender but not mushy for the best texture.

Final Thoughts

There’s just something magical about a dish that’s wholesome, comforting, and bursting with layers of flavor like paghetti Squash with Chicken and Spinach. If you haven’t tried this fun, crowd-pleasing dinner yet, today’s the day to bring it to your table. Gather your ingredients, roll up your sleeves, and treat yourself to a cozy bowl of creamy, veggie-packed happiness—this is one recipe you’ll come back to over and over again!