Garlic Parmesan Squash Bake

This garlic parmesan stuffed spaghetti squash combines the comfort of creamy pasta with a nutritious vegetable base. The tender strands of squash create the perfect vessel for a savory mixture of chicken, spinach, and a velvety garlic-parmesan sauce that satisfies without weighing you down.

I first made this recipe when trying to convince my pasta-loving husband that vegetables could be just as satisfying. Now he requests it at least twice a month, especially during fall when spaghetti squash is at its peak.

Ingredients

• Spaghetti squash: Serves as our pasta alternative providing a slightly sweet flavor and perfect texture for holding sauce
• Chicken breast: Adds lean protein making this a complete meal
• Fresh spinach: Wilts down beautifully and adds nutrients and color
• Cream cheese and Greek yogurt: Create a luxurious sauce without heavy cream
• Parmesan cheese: Brings that unmistakable nutty flavor that makes everything better
• Fresh garlic: Is non-negotiable here as it infuses the entire dish with aromatic flavor
• Chicken broth: Helps create a silky sauce while adding depth of flavor
• Fresh parsley: Brightens the rich flavors and adds beautiful color contrast

Step-by-Step Instructions

Prepare the squash:

Begin by cutting your spaghetti squash lengthwise which requires a sharp knife and some muscle. Brush the cut sides generously with olive oil ensuring complete coverage before sprinkling with salt, pepper, and garlic powder. The seasoning at this stage creates a flavorful foundation.

Roast to perfection:

Place the squash halves cut-side down on a baking sheet which allows them to steam slightly while roasting. Bake at 400°F for a full 30–35 minutes until the flesh gives way easily when pressed. The squash should be tender but not mushy.

Cook the protein:

While the squash roasts, sauté your chicken pieces in butter until they develop a golden brown exterior while remaining juicy inside. This should take about 5–6 minutes over medium-high heat. The caramelization adds essential flavor.

Create the sauce base:

In the same pan, cook your onions in the remaining butter scraping up any browned bits from the chicken. Add garlic only after the onions turn translucent to prevent burning. The fragrance will tell you when it's ready, usually after just 30 seconds.

Incorporate the vegetables:

Add your fresh spinach in batches if necessary, allowing it to wilt down completely. The volume reduction will surprise you as it cooks down to about a tenth of its original size, releasing moisture into the sauce.

Build the creamy sauce:

Pour in chicken broth to deglaze the pan, then add cream cheese, Greek yogurt, and parmesan, stirring constantly until completely melted and smooth. The thyme and red pepper flakes add complexity and a subtle heat that elevates the entire dish.

Combine and assemble:

After fluffing the cooked squash into strands with a fork, gently mix some of the sauce directly into the squash creating a flavorful base. Then generously fill each half with the remaining chicken mixture, mounding it slightly.

Final bake:

The additional time in the oven allows the flavors to meld and the extra parmesan on top to form a golden crust. Watch carefully to achieve that perfect color without burning.

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The first time I served this to guests they were shocked to learn they were eating squash instead of pasta. My daughter who normally pushes vegetables around her plate now helps scrape every last strand from the squash shell making dinner time much more peaceful.

Make Ahead Magic

This dish reheats beautifully making it perfect for meal preparation. Prepare everything through the assembly stage then refrigerate for up to two days. When ready to serve, simply bake for an additional 5–10 minutes to ensure it’s heated through. The flavors actually develop and improve with time making leftovers something to look forward to rather than settle for.

Seasonal Adaptations

During summer months when spaghetti squash might be less available or more expensive, you can adapt this recipe using zucchini noodles. Simply spiralize 4–5 medium zucchini and sauté them briefly before adding the sauce. For fall variations, consider adding diced butternut squash to the filling or stirring in some sage instead of thyme for a seasonal twist that complements the squash beautifully.

Serving Suggestions

While this dish stands alone as a complete meal, I find a simple arugula salad with lemon vinaigrette provides the perfect contrast to the richness. For a dinner party, serve smaller portions as a side alongside a simple protein like grilled fish. The squash boats also make an impressive presentation for special occasions, especially when garnished with additional parsley and fresh cracked black pepper just before serving.

Nutrition Boost

The combination of lean protein from the chicken and complex carbohydrates from the squash makes this a balanced meal, but you can enhance the nutritional profile even further. Consider adding a half cup of white beans to the sauce for extra fiber and protein or incorporate additional vegetables like bell peppers or mushrooms into the filling. For those looking to reduce fat content, substitute part of the cream cheese with cottage cheese pureed until smooth.

Frequently Asked Questions

→ Can I use pre-cooked chicken for this dish?

Yes, pre-cooked chicken works well. Simply shred or dice it and add it to the sauce when mixing with the other ingredients.

→ How do I know when the squash is cooked?

The squash is ready when a fork easily shreds the flesh into spaghetti-like strands.

→ Can I substitute Greek yogurt with something else?

You can replace Greek yogurt with sour cream or a dairy-free alternative for a similar creamy texture.

→ Is this dish suitable for meal prep?

Yes! Prepare the squash and filling ahead of time, store separately in the refrigerator, and bake when ready to serve.

→ What can I serve with this dish?

This dish pairs well with a simple side salad, roasted vegetables, or crusty bread to soak up the creamy sauce.