why make this recipe
Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash is a delightful dish that combines health and flavor. Spaghetti squash is a great substitute for pasta, making it lower in carbs. The creamy garlic and cheesy filling adds richness, while the chicken and spinach provide protein and nutrients. It’s a perfect meal for those who want something comforting yet nutritious.
how to make Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash
Ingredients:
- 1 Spaghetti Squash
- 1 pound Chicken
- 2 cups Fresh Spinach
- 1 Onion
- 3 cloves Garlic
- 1 cup Parmesan Cheese
- 8 oz Cream Cheese
- 1 cup Heavy Cream
- 2 tablespoons Butter
- 1 tablespoon Italian Seasoning/Herbs
- Salt and Pepper, to taste
- Optional: Mushrooms, White Beans, or Chickpeas
- Optional: Vegetable Broth
Directions:
- Microwave the whole squash for 3-4 minutes to soften the skin slightly, making it easier to cut.
- Carefully halve the squash lengthwise and scoop out the seeds.
- Bake the halves cut-side down on a baking sheet at 375°F (190°C) for 30-40 minutes until tender but al dente, meaning the flesh offers slight resistance when pierced with a fork.
- In a skillet, sauté diced chicken in a drizzle of olive oil until it’s fully cooked and lightly browned.
- Add finely chopped onions and minced garlic, cooking until the onions are translucent and fragrant.
- Stir in fresh spinach, allowing it to wilt just a bit.
- In a separate pan, melt butter over low heat, and then whisk in cream cheese, heavy cream, grated Parmesan, and your Italian seasoning until you have a smooth and creamy sauce.
- Combine the chicken-spinach mixture with the creamy sauce, mixing well.
- Generously fill each squash half with the mixture.
- Bake at 375°F for an additional 20-25 minutes until the filling is heated through and lightly golden on top.
- For an extra touch of flavor, sprinkle additional Parmesan or fresh herbs over the top just before serving. Serve warm, ideally complemented with lemon wedges or fresh herbs to brighten the flavors.
how to serve Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash
Serve this dish warm, directly from the oven. It pairs well with a simple green salad or a light side of steamed vegetables. Adding lemon wedges or fresh herbs can enhance the overall taste, giving it a fresh lift.
how to store Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash
To store any leftovers, let the stuffed squash cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash
- Make sure to adjust the thickness of the creamy sauce to your liking by simmering longer if needed.
- Feel free to experiment by adding other ingredients like mushrooms, white beans, or chickpeas for added texture and flavor.
- If you’re short on time, use pre-cooked chicken or rotisserie chicken to speed up the cooking process.
variation (if any)
You can easily make this dish vegetarian by omitting the chicken and adding more vegetables like zucchini or bell peppers. You might also use tofu or tempeh as a protein substitute.
FAQs
Q: Can I prepare the spaghetti squash in advance?
A: Yes, you can bake the squash ahead of time. Just store the cooked halves in the refrigerator until you’re ready to fill and bake them again with the filling.
Q: What if I don’t have Parmesan cheese?
A: You can use other cheeses like mozzarella or pecorino cheese as a substitute, but the flavor will change slightly.
Q: Is it possible to freeze the stuffed squash?
A: Yes, you can freeze the stuffed halves before baking. Just wrap them tightly in plastic wrap and store them in a freezer-safe container. Thaw in the refrigerator before baking as instructed.
Irresistibly Creamy Garlic Parmesan Stuffed Spaghetti Squash
- Total Time: 85
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful dish combining health and flavor with creamy garlic and cheesy filling, perfect for a comforting yet nutritious meal.
Ingredients
- 1 Spaghetti Squash
- 1 pound Chicken
- 2 cups Fresh Spinach
- 1 Onion
- 3 cloves Garlic
- 1 cup Parmesan Cheese
- 8 oz Cream Cheese
- 1 cup Heavy Cream
- 2 tablespoons Butter
- 1 tablespoon Italian Seasoning/Herbs
- Salt and Pepper, to taste
- Optional: Mushrooms, White Beans, or Chickpeas
- Optional: Vegetable Broth
Instructions
- Microwave the whole squash for 3-4 minutes to soften the skin slightly, making it easier to cut.
- Carefully halve the squash lengthwise and scoop out the seeds.
- Bake the halves cut-side down on a baking sheet at 375°F (190°C) for 30-40 minutes until tender but al dente.
- Sauté diced chicken in a drizzle of olive oil until fully cooked and lightly browned.
- Add diced onions and minced garlic, cooking until the onions are translucent and fragrant.
- Stir in fresh spinach, allowing it to wilt just a bit.
- In a separate pan, melt butter over low heat, then whisk in cream cheese, heavy cream, grated Parmesan, and Italian seasoning until smooth.
- Combine the chicken-spinach mixture with the creamy sauce, mixing well.
- Generously fill each squash half with the mixture.
- Bake at 375°F for an additional 20-25 minutes until the filling is heated through and lightly golden on top.
- Serve warm with lemon wedges or fresh herbs for added flavor.
Notes
Feel free to experiment by adding mushrooms, white beans, or chickpeas for added texture. You can make this dish vegetarian by omitting the chicken and adding more vegetables.
- Prep Time: 15
- Cook Time: 70
- Category: Main Course
- Method: Baking
- Cuisine: Italian