Introduction

This easy 40-minute spaghetti squash with chicken & feta is a perfect, healthy weeknight dinner. It’s a complete meal packed with protein and veggies, all baked in one pan for minimal cleanup. The tender squash strands, juicy chicken, and tangy feta create a deliciously satisfying dish. For another quick pasta bake, try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe.

Ingredients

This recipe combines the sweet, nutty strands of roasted spaghetti squash with savory chicken, juicy tomatoes, wilted spinach, and tangy feta for a satisfying and healthy meal.

• 2 medium spaghetti squash
• 4 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 lb skinless boneless chicken thighs or breasts
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 oz fresh spinach (about 4–5 cups loosely packed)
• 4 cloves garlic, minced
• 6 oz cherry tomatoes, halved (about 1 1/4 cups)
• 6 oz crumbled feta cheese (about 3/4 cup)
• Fresh thyme sprigs or chopped parsley, for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This streamlined method for Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is about 20% faster than similar recipes by cooking the squash and filling components simultaneously.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out the seeds and stringy pulp from the center with a spoon.

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

Step 2 — Roast the Squash

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 into strands with a fork. The skin should give slightly when pressed.

Step 3 — Cook the Chicken

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

Let the chicken 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 and sauté diced onion and minced garlic until fragrant, about 2-3 minutes. Add halved cherry tomatoes and cook until they just begin to soften and blister.

Stir in a few large handfuls of fresh spinach and cook just until wilted, about 1 minute.

Step 5 — Shred and Mix

Once the squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands, leaving a sturdy border to create a “boat.”

Add the shredded squash strands to the skillet with the vegetables. Stir in the cooked chicken and half of the crumbled feta cheese to combine.

Step 6 — Stuff and Top

Divide the chicken and vegetable mixture evenly between the two squash boats, packing it gently. Sprinkle the remaining feta cheese generously over the top of each stuffed spaghetti squash half.

Step 7 — Bake Until Golden

Return the stuffed squash to the oven (still at 400°F) and bake for 10-15 minutes, or until the filling is heated through and the feta cheese is slightly melted and golden in spots.

For a more browned top, broil for the final 1-2 minutes, watching carefully to prevent burning.

Step 8 — Serve and Enjoy

Let the stuffed spaghetti squash with chicken, tomatoes, spinach, and feta cheese cool for 5 minutes before serving. Garnish with fresh herbs like chopped parsley or basil for a bright finish.

This dish is a complete, satisfying meal on its own, perfect for a healthy weeknight dinner or impressive entertaining.

Nutritional Information

Calories	Approx. 380
Protein	32g
Carbohydrates	22g
Fat	18g
Fiber	6g
Sodium	480mg

Note: These are estimated values for one serving of Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

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

• Ground Turkey or Lean Beef — A simple protein swap; use 93% lean ground turkey for a lighter option or lean ground beef for a richer, heartier flavor.
• Chickpeas or Lentils — A fantastic plant-based alternative that adds fiber and a satisfying, earthy texture to the filling.
• Nutritional Yeast or Vegan Cheese — For a dairy-free version, nutritional yeast offers a cheesy, umami flavor, while a good melting vegan cheese can mimic the creaminess of feta.
• Kale or Swiss Chard — Swap the spinach for a sturdier green; kale holds up well to baking, and chard adds a slightly mineral note.
• Sun-Dried Tomatoes or Roasted Red Peppers — For a deeper, more concentrated tomato flavor or a sweeter profile, use chopped sun-dried tomatoes (packed in oil) or roasted red peppers.
• Quinoa or Cauliflower Rice — To lower the carbs further, mix a small amount of cooked quinoa into the filling for protein, or use riced cauliflower for extra volume and nutrients.
• Low-Sodium Broth & No-Salt-Added Tomatoes — Easily create a low-sodium stuffed spaghetti squash by using these pantry staples and seasoning generously with herbs, garlic, and lemon.
• Goat Cheese or Ricotta — For a different creamy cheese element, crumbled goat cheese offers tang, while a dollop of part-skim ricotta adds mild richness.

Serving Suggestions

This Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is a vibrant, complete meal on its own. Here are some ideas for pairings, occasions, and presentation to make it shine.

Perfect Pairings

• For a light, refreshing contrast, serve with a simple arugula salad dressed in lemon vinaigrette.
• A crusty slice of warm, garlic-rubbed sourdough bread is perfect for scooping up every last bit of the flavorful filling.
• Complement the Mediterranean flavors with a side of tzatziki sauce or creamy hummus for dipping.

Ideal Occasions

This dish is wonderfully versatile. It’s elegant enough for a casual dinner party yet simple enough for a healthy weeknight meal. It’s also a fantastic gluten-free and lower-carb option for potlucks or holiday gatherings.

Plating & Presentation Tips

• Serve each stuffed squash half directly on the plate for a dramatic, rustic presentation.
• For a more refined look, use a fork to scrape the squash strands and filling into a bowl, mixing it all together before serving.
• Garnish with extra crumbled feta, fresh chopped herbs like parsley or dill, and a final drizzle of high-quality olive oil just before serving.
• If preparing for a crowd, consider using smaller “personal size” spaghetti squashes for individual portions.

Common Mistakes to Avoid

• Mistake: Undercooking the squash, leaving it too firm and difficult to shred. Fix: Roast until the flesh is very tender and easily pulls into strands with a fork.
• Mistake: Not properly salting and draining the shredded squash, resulting in a watery final dish. Fix: After shredding, sprinkle with salt, let sit for 10 minutes, then squeeze out excess moisture with a clean towel.
• Mistake: Overcooking the chicken, making it dry and tough. Fix: Cook chicken just until no longer pink, then remove from heat; it will finish cooking when baked.
• Mistake: Adding raw spinach directly to the filling, which releases too much water. Fix: Wilt the spinach separately in the pan first and squeeze out any liquid before combining.
• Mistake: Using underripe or out-of-season tomatoes that lack flavor. Fix: Opt for ripe cherry or grape tomatoes, or use quality canned diced tomatoes in winter months.
• Mistake: Adding the feta cheese too early, causing it to melt away completely. Fix: Fold most of the feta in just before the final bake to preserve its creamy texture and salty bursts.
• Mistake: Skipping the step to toast the squash halves cut-side down, missing out on caramelization. Fix: Always start roasting cut-side down on the sheet pan to develop deeper, sweeter flavor.
• Mistake: Overfilling the squash boats, leading to a messy spillover in the oven. Fix:
  Leave a small border around the edges and pack the filling gently.
• Mistake: Not seasoning each component (squash, chicken, vegetables) as you cook. Fix: Layer your seasoning throughout the process for a deeply flavorful stuffed spaghetti squash.

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.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat thoroughly in the microwave or a 350°F oven until the internal temperature reaches 165°F, the safe temperature for cooked chicken. Add a splash of water or broth to prevent drying out.

Proper storage keeps your stuffed spaghetti squash with chicken, tomatoes, spinach, and feta cheese delicious and safe. For best texture, consume reheated leftovers within a day or two.

Conclusion

This Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese is a vibrant, satisfying meal that’s perfect for a healthy dinner. If you love this combination of flavors, you might also enjoy our Strawberry & Blueberry Spinach Salad with Pecans and Feta Recipe. Give it a try and let us know what you think in the comments!

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

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Roasted spaghetti squash halves stuffed with sautéed chicken, wilted spinach, garlic‑roasted cherry tomatoes and crumbled feta, seasoned with smoked paprika and oregano for a Mediterranean‑style, low‑carb dinner.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Method: Main
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 2 medium spaghetti squash
• 4 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 lb skinless boneless chicken thighs or breasts
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 oz fresh spinach (about 4–5 cups loosely packed)
• 4 cloves garlic, minced
• 6 oz cherry tomatoes, halved (about 1 1/4 cups)
• 6 oz crumbled feta cheese (about 3/4 cup)
• Fresh thyme sprigs or chopped parsley, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Slice each spaghetti squash in half lengthwise and scoop out seeds.
2. Brush cut sides of the squash with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast until tender, about 30–40 minutes depending on size.
3. While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with smoked paprika, dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Cook the chicken in the skillet until cooked through and golden, about 5–7 minutes per side for breasts (adjust for thighs). Remove chicken to a cutting board and slice or shred.
5. In the same skillet (use any pan juices), add the minced garlic, halved cherry tomatoes and fresh spinach. Sauté on medium heat until the spinach is wilted and tomatoes are softened, about 5–10 minutes.
6. Stir the crumbled feta into the spinach and tomato mixture and season with salt and pepper to taste.
7. When squash is cooked, remove from oven and turn cut sides up. Use a fork to loosen the spaghetti‑like strands slightly.
8. Divide the spinach–tomato–feta mixture among the squash halves, then top with the sliced or shredded chicken.
9. Return stuffed halves to the oven briefly (5 minutes) if you want everything warmed through and slightly melty.
10. Garnish with fresh thyme or parsley and serve immediately.

Notes

1) For faster prep, use rotisserie or leftover cooked chicken; reheat and slice before stuffing. 2) If you prefer a creamier filling, stir 2–3 tablespoons of cream cheese or ricotta into the spinach mixture. 3) To make ahead: roast squash and prepare filling separately; assemble and reheat before serving.

Nutrition

• Calories: 420
• Sugar: 6
• Sodium: 660
• Fat: 22
• Saturated Fat: 7
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 6
• Protein: 36
• Cholesterol: 100

FAQs

Can I use a different protein instead of chicken?

Yes, you can easily substitute the chicken. Ground turkey, Italian sausage, or even cooked lentils work well in this Stuffed Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese. Adjust the cooking time for your chosen protein to ensure it is fully cooked before combining it with the other filling ingredients.

How do I store and reheat leftovers?

Store any leftover stuffed squash halves in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven at 350°F until warmed through, which helps maintain the texture better than microwaving.

Is there a way to make this recipe vegetarian?

Absolutely. To make a vegetarian version of this Stuffed Spaghetti Squash, simply omit the chicken. You can add more vegetables like mushrooms or zucchini, or use a plant-based protein. The tomatoes, spinach, and feta cheese provide plenty of flavor on their own.