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

Mediterranean-inspired stuffed spaghetti squash roasted and filled 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.

  • Total Time: 60 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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 spaghetti squash in half lengthwise, scoop out 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 chicken with ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook chicken until fully cooked, about 6-8 minutes per side. Slice and set aside; reserve skillet juices.
  3. In the same skillet with chicken juices, add 10 oz fresh spinach, 6 oz halved cherry tomatoes, and 4 cloves minced garlic. Cook on medium heat for 5-10 minutes until spinach wilts. Stir in 6 oz crumbled feta cheese and season with salt and pepper to taste.
  4. Remove roasted squash from oven, flip cut-side up, and let cool slightly. Divide veggie mixture evenly among the 4 squash halves, leveling it off. Top with sliced chicken. Garnish with fresh thyme before serving.

Notes

For best texture, do not overcook the spaghetti squash to avoid mushiness. Use chicken thighs for juicier results or breasts for leaner protein. Fresh thyme adds a bright finish, but dried can substitute if needed.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Main Dish
  • Cuisine: Mediterranean

Nutrition

  • Calories: 420
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 110mg