Description
Stuffed Spaghetti Squash with Chicken, Spinach, and Roasted Tomatoes
Ingredients
1 large spaghetti squash, halved and seeds removed
2 tbsp olive oil (divided)
2 cups cherry tomatoes
1 lb chicken breast, sliced
3 cups fresh spinach
2 cloves garlic, minced
1/4 cup crumbled feta cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Directions
Roast the squash: Preheat oven to 400°F (200°C). Drizzle squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
Roast the tomatoes: On the same baking sheet, toss cherry tomatoes with 1/2 tbsp olive oil, salt, and Italian seasoning. Roast for 20 minutes until blistered.
Cook the chicken: Heat the remaining olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 6–8 minutes, flipping halfway, until fully cooked. Remove and set aside.
Sauté the spinach: In the same skillet, add garlic and spinach. Sauté for 2–3 minutes until wilted.
Assemble the squash: Use a fork to scrape the spaghetti-like strands from the roasted squash. Leave the strands in the shell. Layer spinach, chicken slices, and roasted tomatoes on top. Sprinkle with crumbled feta cheese.
Serve: Garnish with fresh herbs if desired and serve hot.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 (1 stuffed squash half per serving)
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds and stringy pulp. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until the flesh is easily pierced with a fork. While the squash roasts, toss the cherry tomatoes with oil and seasoning on a separate section of the baking sheet and add them to the oven for the last 20 minutes. Meanwhile, in a large skillet, cook the seasoned chicken slices until golden and cooked through. Remove the chicken, then sauté the garlic and spinach in the same pan until wilted. Once the squash is done, use a fork to scrape and fluff the strands, then layer in the spinach, chicken, and tomatoes. Top with feta cheese and serve immediately.
Serving Suggestions
This dish is a complete meal on its own, but you can elevate it with simple sides. For a fresh contrast, serve with a crisp green salad dressed with a light lemon vinaigrette. A slice of crusty whole-grain bread is perfect for soaking up any delicious juices. If you’re serving guests, consider pairing it with a chilled glass of Sauvignon Blanc or Pinot Grigio. For a heartier presentation, you can scrape all the squash strands into a baking dish, mix with the other ingredients, top with extra cheese, and broil for a few minutes for a gratin-style casserole.
How-to Summary
Roast halved spaghetti squash and cherry tomatoes. Sauté sliced chicken breast with Italian seasoning, then wilt spinach and garlic in the same pan. Fluff the roasted squash strands in their shells, then layer with the spinach, chicken, and tomatoes. Top with crumbled feta cheese and serve hot.
Frequently Asked Questions
Can I use a different protein? Absolutely. Ground turkey, Italian sausage, shrimp, or canned chickpeas are excellent substitutes for the chicken.
How do I store and reheat leftovers? Store stuffed squash halves in an airtight container for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or microwave until hot.
My squash is very hard to cut. Any tips? Pierce the whole squash several times with a knife and microwave it for 3-5 minutes to soften the skin before cutting. Always use a sharp, sturdy chef’s knife.
Is this recipe freezer-friendly? We do not recommend freezing the assembled dish, as the squash will become watery and mushy upon thawing.
Can I make this vegetarian? Yes. Omit the chicken and add a can of drained white beans or lentils when you add the spinach for a protein boost.
Common Mistakes to Avoid
Avoid under-roasting the squash; if it’s not tender, the strands won’t separate properly. Do not overcrowd the skillet when cooking the chicken, as this will steam it instead of creating a nice sear. Remember to season each component (squash, tomatoes, chicken) individually for layered flavor. Finally, do not skip scraping the browned bits from the chicken when sautéing the spinach, as this adds immense depth to the dish.
Conclusion
This Stuffed Spaghetti Squash with Chicken, Spinach, and Roasted Tomatoes is a testament to how healthy eating can be deeply satisfying and full of flavor. It combines simple, wholesome ingredients into a visually impressive and delicious low-carb meal perfect for any weeknight. By following the detailed steps and tips provided, you can easily master this recipe and adapt it to your taste. It’s a versatile dish that proves comfort food can be both nutritious and incredibly tasty.