If you’re looking for a dinner that checks all the boxes—cozy, packed with flavor, and secretly healthy—then paghetti Squash with Chicken and Spinach is about to become your new weeknight hero. Imagine golden roasted squash strands mingling with juicy bites of chicken, buttery spinach, and a luscious garlic parmesan sauce. It’s all piled back into its squash “boat,” bubbling and golden, just waiting for you to dig in. This dish brings together the ultimate creamy comfort and seasonal freshness, perfect for big family suppers or impressing your friends with minimal effort required.

paghetti Squash with Chicken and Spinach Recipe - Recipe Image

Ingredients You’ll Need

This paghetti Squash with Chicken and Spinach comes together with simple, wholesome staples you might already have on hand. Every ingredient plays a role in building savory depth, creamy texture, and beautiful pops of color in this crave-worthy baked dish.

Spaghetti squash: Nature’s pasta—once roasted, its golden strands become the perfect base without extra carbs.
Olive oil: Adds richness and ensures the squash roasts up golden and tender.
Salt: Essential for drawing out flavors from every layer of the dish.
Black pepper: Brings gentle warmth and enhances the overall savoriness.
Garlic powder: Adds a subtle, savory backbone to the squash as it roasts.
Chicken breasts: A lean, protein-packed filling that soaks up the creamy sauce beautifully.
Butter: For sautéing and silkiness—truly irreplaceable in the final creamy sauce.
Fresh garlic: The star of the show, this amps up the flavor with every bite.
Onion: Deliciously aromatic, it softens and sweetens through cooking.
Fresh spinach: Adds vibrant green color and a hit of nutrition—plus it cooks down in seconds.
Chicken broth: The key to a luscious, light sauce that ties everything together.
Cream cheese: Gives the sauce its addictive creamy body and subtle tang.
Plain Greek yogurt: For an extra-creamy sauce with a protein boost and zippy flavor.
Parmesan cheese: Rich, nutty flavor that melts into gooey perfection—don’t forget some for the topping!
Dried thyme: A subtle earthiness that balances the flavors and smells incredible while baking.
Red pepper flakes (optional): Add just a pinch for a gentle heat that enlivens every forkful.
Fresh parsley: For finishing with bright color and a fresh aroma to wake up the whole dish.

How to Make paghetti Squash with Chicken and Spinach

Step 1: Prepare and Roast the Squash

Preheat your oven to 400°F (200°C). Carefully slice the paghetti squash lengthwise and use a spoon to scoop out the seeds. Brush the cut sides generously with olive oil, then season with salt, black pepper, and garlic powder. Place the halves cut side down on a parchment-lined baking sheet and roast for 30 to 35 minutes, or until the flesh is fork-tender and easily pulls apart into strands. Let it cool slightly so it’s easier to handle for stuffing later.

Step 2: Cook the Chicken

While the squash is roasting, heat one tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken breasts and cook, stirring occasionally, until golden brown and cooked through—about 5 to 7 minutes. Transfer the chicken to a plate and set aside. Don’t worry if a few bits stick to the pan; they’ll add extra flavor to the sauce!

Step 3: Sauté the Vegetables

Add the remaining butter to the same skillet (no need to wash it out). Toss in the diced onion and sauté until it turns translucent and soft, about 3 to 4 minutes. Then add the minced garlic and cook for another 30 seconds, just until it’s fragrant. Add all the fresh spinach—don’t panic if it overflows the pan, it wilts fast! Stir until the leaves cook down and turn vibrant green.

Step 4: Make the Creamy Sauce

Pour in the chicken broth and bring it to a gentle simmer. Drop in the softened cream cheese and let it melt into the liquid, stirring until smooth. Add the Greek yogurt, grated parmesan, dried thyme, and a pinch of red pepper flakes if you like a little spice. Continue stirring until everything is combined into a luscious, cheesy sauce. Add back in the cooked chicken and half the parsley, letting it all simmer together for an extra 2 to 3 minutes.

Step 5: Fill, Top, and Bake

Once your squash is cool enough to handle, use a fork to gently pull the flesh into spaghetti-like strands inside each half, being careful not to pierce the outer shell. Mix some of the creamy chicken mixture right into the squash strands in each boat to evenly coat them. Then fill each squash half with the rest of the creamy chicken-spinach mixture, piling it high and finishing with a generous sprinkling of parmesan cheese. Pop them back into the oven for 10 to 15 minutes, until the tops are golden and bubbling with melted cheese.

Step 6: Garnish and Serve

Let the squash boats cool for a few minutes, then shower the tops with the remaining fresh parsley. That final sprinkle is more than just a visual—its clean flavor brightens up every decadent, cheesy bite!

How to Serve paghetti Squash with Chicken and Spinach

Garnishes

A flourish of chopped fresh parsley is a must—it wakes up every bite with color and freshness. For a salty, nutty kick, add one last dusting of parmesan cheese while the squash boats are piping hot. You could also sprinkle on some crunchy toasted breadcrumbs for a fun twist, or even a few chili flakes if you love heat.

Side Dishes

Keep things simple to let your paghetti Squash with Chicken and Spinach shine. A crisp green salad with a zippy vinaigrette balances the creamy richness. Warm, crusty bread is fantastic for scooping up all the gooey sauce. If you want something extra, roasted vegetables—like broccoli or carrots—add more color and heartiness without stealing the show.

Creative Ways to Present

Serve the creamy, golden squash right in its “boat” for maximum wow factor at the table. For a dinner party, try slicing the stuffed squash halves into sections for shareable, handheld portions. Or scoop the filling into individual ramekins for a fun, personal twist—just top with cheese and bake until golden for mini casserole cups of paghetti Squash with Chicken and Spinach.

Make Ahead and Storage

Storing Leftovers

Leftover paghetti Squash with Chicken and Spinach keeps beautifully in the fridge for up to 4 days. Transfer cooled boats or filling into airtight containers. The flavors meld and deepen as it rests, making the leftovers arguably even tastier!

Freezing

If you want to freeze extra portions for future easy lunches or dinners, scoop the filling out of the squash shells and pack into freezer-safe containers. The creamy sauce holds up surprisingly well for up to 2 months. Just thaw overnight in the fridge before reheating for best results.

Reheating

For the most satisfying texture, reheat in a 350°F oven until hot and bubbling, about 15 minutes. If you’re in a hurry, the microwave works fine too—just cover your dish with a damp paper towel to help it stay moist and creamy as it reheats. Finish with a fresh sprinkle of parsley or parmesan before enjoying again!

FAQs

Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely! Using rotisserie chicken is a big time saver for paghetti Squash with Chicken and Spinach. Just shred or chop it and add it to the sauce at the same step as the cooked chicken breasts.

What’s the best way to cut spaghetti squash safely?

Spaghetti squash can be pretty tough to slice, but there’s a trick: poke a few holes with a fork and microwave it for 3 to 5 minutes to soften slightly. Then use a sharp knife and a steady hand to cut it lengthwise before scooping out the seeds.

Can I make this dish vegetarian?

Definitely! Omit the chicken and add more sautéed vegetables like mushrooms, bell peppers, or artichokes. Swap in vegetable broth for the chicken broth, and you’ll have a delicious, hearty meatless version of paghetti Squash with Chicken and Spinach.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, you can use sour cream or even plain regular yogurt. Just make sure it’s unsweetened—these swaps will keep the sauce just as creamy and tangy.

How do I pick a ripe spaghetti squash?

Look for spaghetti squash with firm, unblemished skin that feels heavy for its size. The outside should be a rich yellow, and it shouldn’t have any soft spots. A good squash means the best texture and flavor for your paghetti Squash with Chicken and Spinach!

Final Thoughts

If you’re craving a dish that’s as fun to make as it is to eat, I can’t recommend paghetti Squash with Chicken and Spinach enough. There’s just something so satisfying about scooping into those cheesy, golden squash boats! I hope you give it a try soon and find yourself coming back for seconds like I always do.