Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is a Mediterranean-style dinner that is healthy, gluten-free, low in carbs, and high in protein and fiber. Using spaghetti squash is a great alternative to regular pasta recipes! Your family will love this simple dinner and it might quickly become one of your new favorites!
Spaghetti squash with chicken
You'll love Mediterranean flavors of this easy dinner recipe. The spaghetti squash is first roasted in the oven, and then stuffed with sliced cooked chicken, garlic cherry tomatoes, spinach, and feta cheese. Everything is seasoned with smoked paprika and oregano. It's a very simple recipe, yet the flavors are rich and complex. This dish is gluten-free, low in calories, low in carbs, and high in protein and fiber. The only dairy product used is feta cheese, there is no cream and no butter. You can easily make it dairy-free by using dairy-free feta cheese. If you love spaghetti squash and chicken, be sure to check out my Southwestern spaghetti squash stuffed with chopped chicken, black beans, and tomatoes.
Why you'll love it
- Nutrient-dense dinner. This incredibly easy recipe is a well-balanced meal that has everything: lots of veggies (spaghetti squash, tomatoes, and spinach), protein (chicken), and healthy fats (feta cheese).
- Healthy pasta alternative. Spaghetti squash is a healthy, delicious, low-calorie, and gluten-free alternative to regular pasta.
- Easy-to make. It's a simple dinner that a whole family will love! Easy enough to make it on a busy weeknight, yet the presentation is so appealing that you can serve it when you have company over.
- Spaghetti squash is low in calories and incredibly nutritious, and a good source of folic acid, potassium, and beta-carotene.
- Chicken. You can use skinless boneless chicken thighs, chicken breasts, or tenderloins. This recipe is also great for leftover cooked chicken or rotisserie chicken!
- Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium. I used fresh spinach, but frozen spinach can certainly be used! Make sure to thaw it and drain it from any liquid. I would even pat it dry with paper towels.
- Tomatoes. I used red cherry tomatoes.
- Feta cheese is quite nutritious, as well, and is a great source of calcium. This delicious cheese has a soft texture and briny flavor.
- Seasonings include smoked paprika, dried oregano, salt, and freshly ground black pepper.
- Olive oil is used to brush spaghetti squash halves before roasting.
How to roast spaghetti squash
You will need 2 medium spaghetti squashes. Carefully slice each one in half, and scoop out the seeds. (Tip: you can microwave each spaghetti squash for about 5 or 10 minutes to soften it a bit before slicing the squash in half. Make several large slits in the squash before microwaving.) You will have 4 squash halves. Roast the squash cut sides down in the preheated oven at 400 F for about 40 minutes.
Tips for Success
- To use cooking time efficiently, make the chicken, spinach, tomato and feta cheese mixture while you roast the spaghetti squash in the oven.
- Fresh spinach or frozen. I used fresh spinach but frozen spinach (thawed and drained well of all liquid) can be used here, as well.
- Use leftover chicken. This recipe works great with leftover cooked chicken, grilled chicken, or rotisserie chicken.
Storage and reheating tips
- Fridge. Refrigerate the leftover spaghetti squash stuffed with chicken in an airtight container for up to 4 days.
- Reheat in the oven. Reheat it in the preheated oven at 350 F for about 30 minutes.
- Reheat in the microwave oven. You can also microwave the leftovers. For the best and fastest results, take the chicken mixture out of the squash, and reheat this mixture and the squash separately. Then stuff the chicken mixture back into the spaghetti squash.
What to serve with it
Pair this healthy spaghetti squash dinner with a healthy salad. Here are some ideas:
- Italian Salad with Baby Spinach, Arugula, Sun-Dried Tomatoes, Artichokes, and Cherry Tomatoes
- Greek Salad
- Apple Spinach Salad
- Arugula Salad with Apples, Cranberries, Pecans, and Balsamic Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
Other spaghetti squash recipes you might like
- Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese
- Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
- Southwestern Spaghetti Squash with Chicken
- Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
- Bacon, Spaghetti Squash, and Parmesan Fritters
- Parmesan Zucchini and Spaghetti Squash with Pine Nuts
Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese
How to roast spaghetti squash
- Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Repeat with a second squash.
- (Note: before cutting each squash, you can microwave it. In this case, make large slits with a knife in a spaghetti squash along the line where you will slice it in half. Then, microwave the whole squash for about 5 or 10 minutes to soften it a bit. Then cut each squash in half.)
- Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
- Place the 4 squash halves on the prepared baking sheet cut side down.
- Bake for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
- Proceed with the rest of the recipe while the squash is in the oven.
- In a large, high-sided skillet, heat 2 tablespoons of olive oil. Add chicken seasoned generously with smoked paprika, dried oregano, salt and pepper.
- Cook the chicken on medium heat on both sides for about 10 or 20 minutes until the chicken is completely cooked through.
- Remove chicken from the skillet and slice it thinly.
Make a veggie mixture
- To the same, now empty, skillet (with juices from chicken), add fresh spinach, halved cherry tomatoes, and minced garlic. Cook the spinach on medium heat for about 5 or 10 minutes until it wilts.
- Add crumbled feta cheese and mix to combine.
- Season the veggie mixture with salt and pepper.
How to stuff spaghetti squash
- By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up. Let it cool slightly.
- Divide the veggie mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the reheated cooked sliced chicken.
- When serving, top with fresh thyme.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.