Garlic Parmesan Stuffed Squash (Print Version)
# Ingredients:
01 -
2 medium spaghetti squash, approximately 3 pounds each
02 -
2 tablespoons olive oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1 pound boneless, skinless chicken breasts, cut into small cubes
07 -
3 tablespoons butter
08 -
6 cloves garlic, minced (approximately 2 tablespoons)
09 -
1 small onion, finely diced
10 -
8 ounces fresh spinach
11 -
1 cup low-sodium chicken broth
12 -
4 ounces cream cheese, softened
13 -
1/2 cup plain Greek yogurt
14 -
1 cup freshly grated parmesan cheese, plus extra for topping
15 -
1/2 teaspoon dried thyme
16 -
1/4 teaspoon red pepper flakes (optional)
17 -
1/4 cup fresh parsley, chopped, divided
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Cut spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt, black pepper, and garlic powder.
03 -
Bake the squash cut-side down for 30-35 minutes until tender.
04 -
Heat 1 tablespoon of butter in a skillet over medium heat. Add chicken pieces and cook until golden brown. Remove the chicken and set aside.
05 -
In the same skillet, melt the remaining butter. Add onion and cook until translucent. Add minced garlic and cook for 30 seconds until fragrant.
06 -
Add spinach to the skillet and cook until wilted.
07 -
Pour in chicken broth and bring to a simmer. Add cream cheese, Greek yogurt, grated parmesan, thyme, and red pepper flakes, stirring until smooth.
08 -
Return the cooked chicken to the skillet and mix well. Add half of the chopped parsley and simmer for 2-3 minutes.
09 -
Once baked, use a fork to scrape the squash into strands within each half.
10 -
Mix a portion of the creamy chicken mixture with the squash strands. Fill each squash half with the remaining chicken mixture.
11 -
Top with additional grated parmesan and bake for 10-15 minutes until the cheese is melted and golden.
12 -
Allow the stuffed squash to cool for 5 minutes. Garnish with the remaining parsley before serving.