If you're a fan of healthy spaghetti squash recipes you've got to give this chicken & spinach spaghetti squash bake a try! It's creamy, gluten-free, and full of lean protein, vegetables, and flavor!
See, I feel like a lot of casseroles and bakes use loads of rice and pasta and condensed soups. But that doesn't always leave me feeling energized. What works for me? Lots of non-starchy vegetables, lean protein, and complex carbohydrates! And the ingredients in this chicken & spinach spaghetti squash bake totally fit the bill, check it out:
What's in this chicken & spinach spaghetti squash bake?
- Spaghetti squash
- Boneless, skinless chicken breast
- Spinach
- Nonfat, plain Greek yogurt
- Parmesan cheese
- Salt + pepper
What to Pair it With
That's it! And yes, I will admit that this is lacking in starchier carbohydrates, although it does still contain carbohydrates from spaghetti squash, Greek yogurt, and spinach. Don't be afraid to pair it with a salad and some additional carbohydrates, like toasted whole grain garlic bread, roasted red or sweet potatoes, or even grabbing a piece of fruit to pair with it for lunch.
Chicken & Spinach Spaghetti Squash Bake Questions:
How can I make this chicken & spinach spaghetti squash bake dairy-free?
I have only tested this recipe with dairy-containing products (different variations of Greek yogurt, ricotta, mozzarella and Parmesan) and loved the final product made with plain Greek yogurt and parmesan cheese best. You could try to find a plain milk-alternative Greek-style yogurt made with soy, almond, or coconut "milks", but I can't guarantee it wont affect the taste or quality of the dish. You could also try using nutritional yeast for a cheesy flavor instead of parmesan, but it obviously won't taste the same.
Can I substitute something for chicken?
Definitely. You can try substituting turkey or even plant-based options like beans, lentils, or chopped cooked tofu.
Can I make this chicken & spinach spaghetti squash bake ahead?
Totally! You can either make the entire recipe in advance to have lunch/ dinner a couple days, or you can prep components.
You can also do what I do and utilize meal prepped components like pre-cooked chicken and spaghetti squash to help.
Tips for Making Chicken & Spinach Spaghetti Squash Bake
- Be sure to note in the directions that you reserve a little bit of the parmesan cheese to top with and later broil to get a golden topping!
- If your spaghetti squash is really wet, be sure to strain/ drain it first.
- Chicken should be chopped in bite-sized pieces.
- Feel free to use freshly grated parmesan cheese or pre-grated from a bottle - whatever works for your lifestyle and budget!
Want some more veggie-heavy recipes? Try these!
- Easy Chicken Vegetable Stir Fry
- Zucchini Noodle Antipasto Salad
- Grilled Steak Fajita Veggie Bowls
- Mango Chicken Salad with Cilantro Lime Dressing
- One-Pot Lentil Pasta Primavera
- Vegetable Herb Quinoa Pilaf with Roasted Turmeric Chickpeas
When you give this chicken & spinach spaghetti squash bake a try, don't forget to rate the recipe and leave a comment below! And of course, I love when you share your NTF creations on social media and tag me (@nutritiontofit and #nutritiontofit). Enjoy and live well!
Chicken & Spinach Spaghetti Squash Bake
Ingredients
- 4 cups spaghetti squash (cooked)
- 4 cups fresh spinach (packed)
- 2 cups chopped boneless, skinless chicken breast (cooked)
- 1 cup plain, nonfat Greek yogurt
- ½ cup parmesan cheese (divided)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- If it's not already, shred your cooked spaghetti squash and chop your chicken.
- Finely chop your fresh spinach. Wilt down by either cooking for 2 minutes in a microwave or on the stovetop for 4 minutes over medium-high heat, or until wilted.
- Remove two tablespoons of parmesan cheese from the ½ cup and set aside to top the spaghetti squash bake.
- In a large bowl, combine spaghetti squash, spinach, chicken, Greek yogurt, salt, and pepper. Add the parmesan cheese without the 2 tablespoon reserved for topping.
- Transfer mixture to an 8x8 baking dish. Top with reserved parmesan cheese. Bake for 25 minutes.
- After 25 minutes, switch your oven to the broiler setting. Broil for 2-5 minutes, or until top is golden brown. Note: keep a very close eye on your spaghetti squash bake while broiling! Every oven is a little different and some will broil faster and require less time.
- Serve immediately or portion into four individual airtight containers to keep in the refrigerator up to 4-5 days for meal prep.
Nutrition
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Tawnie Kroll says
This is genius, and my friends coming over this week are going to love it - thank you for the recipe!!
Lindsey Janeiro, RDN, CLT says
Perfect, hope you had a fun time with your friends!
Meme says
I love spaghetti squash! This is such a simple and delicious meal for the entire family!
Lindsey Janeiro, RDN, CLT says
Perfect, so glad you enjoyed!
Liz Shaw says
I'm considering making this ahead and freezing it- how do you think the spaghetti squash will fair in the freezer?
Lindsey Janeiro, RDN, CLT says
This is a great question - I just bought another spaghetti squash and am going to be testing how it freezes soon! Stay tuned!
Lorie says
Wishing my family was bigger on spaghetti squash but I am going to meal prep this for m lunches!
Lindsey Janeiro, RDN, CLT says
Hey, nothing wrong with some veggie and protein-packed meals ready to go! 🙂
Nutrition à la Natalie says
Great recipe for spaghetti squash!!
Lindsey Janeiro, RDN, CLT says
Thank you!
Emily Kyle says
Made this over the weekend, soooo good! Even my husband liked the spaghetti squash!
Lindsey Janeiro, RDN, CLT says
So glad to hear it, thanks for sharing!
Barbara Turner says
I was given 2 spaghetti squashes and had bought some frozen chopped spinach and had some chicken breast filets in the freezer and I was trying to think up a recipe and put these three items in a search and voila! Your page came up! This is exactly what I was looking for! Thanks so much! This would be a great luncheon dish for church!
Lindsey Janeiro, RDN, CLT says
This made me day, thank you Barbara! And I would LOVE to see a dish like this at a church luncheon or potluck! Be well!
Mary DeVoe says
How many servings in this recipe? How much of this casserole is 199 Calories? 1 cup? 2 cups?
Lindsey Janeiro, RDN, LDN says
Hi Mary! As noted in the recipe information, this casserole makes 4 servings. Each serving is about 1.5 cups. If it helps, it's made in an 8x8-inch pan, so a serving is 1/4 of the pan.
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Lindsey Janeiro, RDN, LDN says
Thank you so much, Rose!