This is one the favorite meals at the Nyhart Household!

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 servings


Spaghetti Squash:
    • 1 large spaghetti squash, cut in half, seeds removed
    • 2 T. olive oil
    • ½ t. salt
    • ¼ t. pepper
    • 2 T. olive oil
    • 1 lb. chicken, cubed
    • ¾ t. salt
    • ¼ t. pepper
  • 3 cloves garlic, crushed
  • 3 T. cream cheese
  • 1/2 cup Parmesan cheese
  • 1 1/2 cups of heavy cream
  • ½ – 1 c. Mozzarella cheese, shredded
  • One bag of baby spinach


For the Spaghetti Squash:
    1. Preheat oven to 425 degrees.
    2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
    3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
    4. Place, face-down, on a baking sheet. ( I pour some water on the bottom of the pan too)
    5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
For the Chicken:
    1. Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
    2. Remove chicken and set aside.
For the Sauce:
    1. Once chicken is removed, in the same skillet cook down the spinach with a little olive oil.
    2. Add the heavy cream, cream cheese and Parmesan cheese.Whisk until it thickens.
    3. Add chicken and let heat through for an additional 5 minutes.
For the Assembly:
  1. Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
  2. Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
  3. Top both halves with equal amounts of Mozzarella cheese.
  4. Set oven to High Broil.
  5. Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
  6.  Enjoy!

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