Juicy chicken, fresh spinach, and creamy Parmesan packed into roasted spaghetti squash halves a low-carb dinner winner!

Scale

1 medium spaghetti squash, halved

2 cups cooked shredded chicken

2 cups baby spinach

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella

1 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp Italian seasoning

1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash in half, scoop seeds, and drizzle with olive oil.

3. Place cut-side down on a baking sheet and roast for 30–35 minutes.

4. Meanwhile, sauté garlic in a skillet with olive oil. Add spinach and cook until wilted.

5. Stir in chicken, Parmesan, and seasoning. Cook 2–3 mins more.

6. Once squash is done, fluff strands with a fork.

7. Fill each half with chicken-spinach mixture.

8. Top with mozzarella and bake for another 10 minutes or until bubbly.

9. Serve warm and enjoy!

You can add a spoonful of cream to the chicken filling for extra richness.

For a dairy-free option, skip the cheese and use nutritional yeast.

Keywords: stuffed spaghetti squash, low-carb chicken recipes, parmesan squash