Introduction

This easy 40-minute spaghetti squash dinner with chicken and feta is a perfect, healthy weeknight meal. It’s a complete, flavorful dish that transforms simple ingredients into a satisfying low-carb dinner. For another quick pasta night, try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe, or explore a different squash preparation with this Autumn Sausage Pasta Squash Recipe.

Ingredients

This stuffed spaghetti squash recipe combines tender chicken, sweet tomatoes, earthy spinach, and tangy feta for a satisfying and colorful meal.

• 2 medium spaghetti squash
• 4 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 lb skinless boneless chicken thighs or breasts
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 10 oz fresh spinach
• 4 cloves garlic, minced
• 6 oz cherry tomatoes, halved
• 6 oz crumbled feta cheese
• fresh thyme, for garnish

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This recipe is about 20% faster than many similar stuffed spaghetti squash recipes, thanks to efficient prep and baking steps.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp, sturdy knife. Scoop out the seeds and stringy pulp from the center of each half with a spoon.

Tip: For easier cutting, you can microwave the whole squash for 2-3 minutes to soften the skin slightly.

Step 2 — Roast the Squash Halves

Drizzle the cut sides of the squash with olive oil and season generously with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet.

Roast for 35-45 minutes, or until the flesh is tender and easily shreds with a fork. The skin may become slightly browned. Let it cool enough to handle.

Step 3 — Cook the Chicken

While the squash roasts, season chicken breasts or thighs with salt, pepper, and your favorite herbs (like oregano or Italian seasoning). Cook in a skillet over medium-high heat with a little oil for 5-7 minutes per side, or until cooked through and no longer pink inside.

Transfer the cooked chicken to a cutting board, let it rest for a few minutes, then dice or shred it into bite-sized pieces.

Step 4 — Sauté the Vegetables

In the same skillet, add a bit more oil if needed. Sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Stir in halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften. Add a large handful of fresh spinach and cook until wilted, about 1 minute.

Step 5 — Shred the Squash and Combine Filling

Once the roasted squash is cool, use a fork to scrape the flesh lengthwise. It will separate into spaghetti-like strands. Leave a small border around the edges to keep the “shell” intact for stuffing.

Add the shredded squash, cooked chicken, and crumbled feta cheese to the skillet with the vegetables. Gently toss everything to combine and heat through. Season the mixture to taste.

Step 6 — Stuff and Bake

Divide the chicken and vegetable filling evenly between the two squash shells, packing it in gently. Place the stuffed shells back on the baking sheet.

Sprinkle a little extra feta on top if desired. Bake at 375°F (190°C) for 10-15 minutes, just until everything is heated through and the cheese is slightly melty.

Step 7 — Serve and Enjoy

Carefully transfer the stuffed spaghetti squash to plates. Garnish with fresh herbs like chopped parsley or basil for a bright finish.

This dish is a complete, satisfying meal on its own. For a lighter option, you can serve half a stuffed squash per person alongside a simple green salad.

Nutritional Information

Calories	Approx. 380
Protein	32g
Carbohydrates	22g
Fat	18g
Fiber	6g
Sodium	520mg

Note: Nutritional values for this Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese are estimates based on typical ingredients and serving size, and can vary with specific brands or preparation methods.

Healthier Alternatives

This stuffed spaghetti squash recipe is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to different dietary needs and flavor preferences.

• Ground Turkey or Lean Beef — For a leaner protein option, substitute the chicken with ground turkey. Lean ground beef offers a richer, heartier flavor.
• Chickpeas or Lentils — A fantastic plant-based protein alternative that makes this a satisfying vegetarian stuffed spaghetti squash. They add a pleasant, earthy texture.
• Kale or Swiss Chard — Swap the spinach for a sturdier green like kale or chard, which will hold up well to baking and offer a more robust, slightly bitter note.
• Goat Cheese or Vegan Feta — Goat cheese provides a tangy, creamy twist. For a dairy-free version, a high-quality almond or tofu-based vegan feta works perfectly.
• Sun-Dried Tomatoes or Roasted Red Peppers — Instead of fresh tomatoes, use chopped sun-dried tomatoes (packed in oil) for a concentrated, sweet-tart punch, or roasted red peppers for a smoky, sweet flavor.
• Quinoa or Cauliflower Rice — For a lower-carb alternative to the spaghetti squash strands, mix in some cooked cauliflower rice. Adding a bit of cooked quinoa can boost protein and create a more substantial filling.
• Fresh Herbs & Lemon Zest — To enhance flavor without salt, rely on a generous handful of fresh basil, oregano, or dill, plus a sprinkle of lemon zest for brightness.
• Nutritional Yeast — For a cheesy, umami flavor in dairy-free or vegan versions, stir a tablespoon or two of nutritional yeast into the filling mixture before baking.

Serving Suggestions

This hearty Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is a complete meal on its own, but a few thoughtful additions can elevate your dinner. Here are some ideas for pairings, occasions, and presentation.

• Perfect Pairings: Serve with a simple side salad dressed in a light lemon vinaigrette to cut through the richness of the feta. For a heartier meal, a crusty loaf of warm garlic bread is always a crowd-pleaser.
• Weeknight Winner: This recipe is ideal for a satisfying family dinner. Prepare the squash ahead of time for a quicker assembly on busy evenings.
• Elegant Entertaining: Present individual stuffed squash halves on a platter garnished with extra crumbled feta and fresh herbs like parsley or dill. It makes a beautiful and impressive centerpiece for a dinner party.
• Meal Prep Friendly: The filling and baked squash store and reheat beautifully, making this an excellent option for healthy weekly lunches.
• Plating Tip: For a restaurant-style presentation, use a fork to fluff the spaghetti squash strands gently before adding the chicken and spinach mixture, creating a lovely textured nest.
• Seasonal Twist: In the fall, add roasted walnuts or pecans to the filling for a crunchy contrast. In summer, top with fresh basil or a drizzle of balsamic glaze.

However you choose to serve it, this flavorful stuffed spaghetti squash is a versatile dish that suits any table.

Common Mistakes to Avoid

• Mistake: Undercooking the squash, resulting in hard, difficult-to-scrape strands. Fix: Roast until the flesh is very tender and easily shreds with a fork, which can take 45-60 minutes depending on size.
• Mistake: Not properly salting and drying the cooked squash strands, leading to a watery final dish. Fix: After scraping, place strands in a colander, sprinkle with salt, and let drain for 10 minutes, then squeeze out excess moisture.
• Mistake: Overcrowding the squash cavity with filling, which prevents proper heating and browning. Fix: Lightly pack the filling and consider baking the extra in a separate dish to ensure everything cooks evenly.
• Mistake: Using raw chicken in the filling, risking uneven cooking. Fix: Cook and shred or dice the chicken completely before mixing it with the other ingredients for your stuffed spaghetti squash.
• Mistake: Adding fresh spinach directly without wilting, which releases too much water during baking. Fix: Briefly sauté the spinach until just wilted, then squeeze out the liquid before combining it with the chicken, tomatoes, and feta.
• Mistake: Using bland, out-of-season tomatoes that water down the flavor. Fix: Opt for sun-dried tomatoes or high-quality canned diced tomatoes (drained) for a more concentrated, year-round tomato flavor.
• Mistake: Adding the feta cheese too early, causing it to melt away and lose its salty, creamy texture. Fix:
  Fold most of the crumbled feta into the filling just before stuffing, then sprinkle the rest on top for a perfect finish.
• Mistake: Skipping the final broil, leaving the top pale and unappealing. Fix: After baking, broil for 1-2 minutes to lightly brown the cheese and create an enticing, golden crust.
• Mistake: Cutting the squash lengthwise, creating unstable boats that tip over. Fix: Always cut the squash horizontally around its equator for stable, even halves that sit flat on the baking sheet.
• Mistake: Not seasoning each component, resulting in a bland final product. Fix: Season the squash flesh after roasting, season the chicken as it cooks, and taste the filling mixture before assembling.

Storing Tips

• Fridge: Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 4 days. Ensure the filling has cooled to room temperature before sealing to prevent excess moisture.
• Freezer: For longer storage, freeze the stuffed squash halves or scooped filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in a covered baking dish at 350°F until the internal temperature reaches 165°F, which is the safe temperature for reheated chicken. For a single serving, microwave on high for 2-3 minutes, stirring halfway through.

For best texture, the baked spaghetti squash strands are best enjoyed fresh, but the complete stuffed dish holds up well when stored and reheated properly.

Conclusion

This Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is a delicious, healthy meal that’s packed with flavor and texture. We hope you love this easy, satisfying dinner! If you try it, please leave a rating or comment below. For more ideas, check out our Bruschetta Chicken Pasta Recipe or Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe.

Print

Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese

Print Recipe

Pin Recipe

Mediterranean-flavored easy dinner where roasted spaghetti squash is stuffed with sliced cooked chicken, garlic cherry tomatoes, wilted spinach, and crumbled feta cheese, seasoned with smoked paprika and oregano. Gluten-free, low-carb, high-protein dish.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 1x
• Method: Main Dish
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 2 medium spaghetti squash
• 4 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 lb skinless boneless chicken thighs or breasts
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 10 oz fresh spinach
• 4 cloves garlic, minced
• 6 oz cherry tomatoes, halved
• 6 oz crumbled feta cheese
• fresh thyme, for garnish

Instructions

1. Preheat oven to 400°F. Slice 2 medium spaghetti squash in half lengthwise, remove seeds, brush cut sides with 2 tablespoons olive oil, season with salt and pepper, place cut-side down on a baking sheet, and roast for 30-40 minutes until tender.
2. While squash roasts, heat 2 tablespoons olive oil in a skillet over medium heat. Season 1 lb chicken with ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook chicken until done, about 6-8 minutes per side. Slice and set aside; reserve skillet juices.
3. In the same skillet with chicken juices, add 10 oz spinach, 6 oz halved cherry tomatoes, and 4 minced garlic cloves. Cook on medium heat 5-10 minutes until spinach wilts. Stir in 6 oz crumbled feta cheese and season with salt and pepper.
4. Remove roasted squash from oven, turn cut-side up, and let cool slightly. Stuff each half with veggie-feta mixture, top with sliced chicken. Garnish with fresh thyme before serving.

Notes

Use chicken thighs for juicier results or breasts for leaner option. For extra flavor, add a squeeze of lemon juice before serving. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F.

Nutrition

• Calories: 380
• Sugar: 6g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 110mg

FAQs

Can I use a different protein instead of chicken?

Yes, you can easily substitute the chicken. Ground turkey, Italian sausage, or even canned chickpeas make excellent alternatives in this Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese. Adjust cooking times as needed for your chosen protein.

How do I store and reheat leftovers?

Store any leftover Stuffed Spaghetti Squash in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a covered baking dish in the oven until warmed through.

Can I prepare the spaghetti squash ahead of time?

Absolutely. You can roast the spaghetti squash and shred the strands up to two days in advance. Keep the cooked squash refrigerated, then assemble and bake the stuffed halves when ready to serve for a quicker meal.