Chicken & Spinach Spaghetti Squash Bake
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 tsp salt
- ½ tsp 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 1/2 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 tbsp 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
This is genius, and my friends coming over this week are going to love it – thank you for the recipe!!
Perfect, hope you had a fun time with your friends!
I love spaghetti squash! This is such a simple and delicious meal for the entire family!
Perfect, so glad you enjoyed!
I’m considering making this ahead and freezing it- how do you think the spaghetti squash will fair in the freezer?
This is a great question – I just bought another spaghetti squash and am going to be testing how it freezes soon! Stay tuned!
Wishing my family was bigger on spaghetti squash but I am going to meal prep this for m lunches!
Hey, nothing wrong with some veggie and protein-packed meals ready to go! 🙂
Great recipe for spaghetti squash!!
Thank you!
Made this over the weekend, soooo good! Even my husband liked the spaghetti squash!
So glad to hear it, thanks for sharing!
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!
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!
How many servings in this recipe? How much of this casserole is 199 Calories? 1 cup? 2 cups?
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 8×8-inch pan, so a serving is 1/4 of the pan.
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Thank you so much, Rose!