This cheesy garlic chicken and spinach spaghetti squash is a creamy and delicious meal for any day of the week! A fun and nutritious way to get your veggies in and satisfy your belly!
It’s time for The Recipe ReDux! This month’s theme is:
“Spring Clean Your Kitchen: Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Show us how you reduce food waste by being resourceful!”
I am all about cleaning up the kitchen and using forgotten ingredients before they go bad. I just happened to have a spaghetti squash sitting on my counter waiting to be used for the past week or two. This is the perfect reason to use it!
I also always try to have some leafy greens in the fridge – this time it’s spinach and I always have a head of garlic on hand. Add in some chicken and cheese, which I had as well, and I’ve got a meal! This cheesy garlic chicken & spinach spaghetti squash fits the bill for this month’s redux challenge.
If you’ve never cooked spaghetti squash before, it’s time you had. Now don’t get me wrong, I love real pasta noodles as much as the next person, but sometimes it’s fun and delicious to switch things up!
This recipe does have quite a few steps, but don’t let that intimidate you! It’s actually a lot easier to make than you think. Plus, it makes great leftovers. I think the flavors taste even better the next day!
See how to make the recipe below!
HOW TO MAKE GARLIC CHICKEN AND SPINACH SPAGHETTI SQUASH:
Garlic Chicken and Spinach Spaghetti Squash
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop and Oven
- Cuisine: American
Description
This cheesy garlic chicken and spinach spaghetti squash is a creamy, delicious and nutritious meal for any day of the week!
Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
- 3 Tablespoons + 1 teaspoon olive oil, divided
- 1/2 cup water
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon poultry seasoning (optional)
- 2 Tablespoons flour
- 1 and 1/2 cup milk (I used whole milk for added ‘creaminess’)
- 4–6 cloves garlic, minced
- 1/2 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese + more to sprinkle on top
- 1 package (5 oz) fresh spinach, chopped
- salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Cut the spaghetti squash in half length-wise and remove the seeds. Rub 1 teaspoon of the olive oil on the cut inside of the spaghetti squash. Place upside down in a 9X13 -inch baking dish. Pour 1/2 cup water in the bottom the baking dish. Cover with tin foil and place in the oven. Bake for approximately 40 minutes or until tender (baking time will vary based on the size of the squash).
- Meanwhile, prepare the chicken and sauce. Heat 1 Tablespoon olive oil in a skillet over medium heat. Add the chicken and sprinkle with poultry seasoning, if using. Cook the chicken until no longer pink, about 7-8 minutes. Transfer the chicken to a plate and keep warm.
- Add the remaining 2 Tablespoons olive oil to the skillet along with the flour. Whisk continuously until a thick paste is formed. Continue whisking gently as it bubbles, about 2-3 minutes. (Do not allow it to bubble too vigorously, or it will burn.)
- Add the garlic and sauté until fragrant, about 30-60 seconds. Add the milk and both cheeses to the skillet. Stir until smooth and creamy. Add in the spinach and continue stirring until it is wilted, about 2-3 minutes. Season with salt and pepper, to taste.
- Transfer the chicken back to the skillet with the sauce and stir until combined. Turn off the heat. Set aside.
- Once the spaghetti squash is cooked and tender remove it from the oven, take off the tin foil (reserve for later) and allow to cool. Drain the water from the baking dish. Reduce the oven temperature to 350°F.
- Flip the squash to cut-side up. Using a fork, rake in the same direction as the strands, gently pulling the inner squash flesh from the outer peel to make “noodles.” Place all the noodles into the baking dish.
- Pour the chicken/sauce mixture into the baking dish with the squash and stir to combine. Sprinkle additional mozzarella cheese on top. Cover with tin foil.
- Return to the oven and bake for 15 minutes. Remove the tin foil and bake an additional 5 minutes or until the cheese on top is melted and bubbling. Take out of the oven, allow to slightly cool and enjoy!
Be sure to hop on over to The Recipe ReDux to check out all the other ways to spring clean your kitchen and get some delicious food out of it!
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- Why Sharing Mealtime Responsibility with Your Kids is a Game-Changer - June 20, 2024
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