Creamy Spinach Chicken Squash

I love pasta. Like I could eat it all day everyday. But that is not good for my hips, or when I was diagnosed with gluten issues last year. So what is a pasta loving girl to do?!?! Start finding new recipes that are healthy and gluten free at the same time! This is a new favorite of mine, its easy to use, healthy, and tastes like you are having a high calorie pasta dish. Try it out!!



1 Spaghetti Squash

1 Tbsp Olive Oil

1 Cup Chopped Chicken

1-2 Cups Fresh Spinach

1/2 Cup Low Fat Sour Cream (or greek yogurt)

2 Ozs Light Cream Cheese

1/2 Cup Mushrooms

1/2 Cup Diced Onions

Salt and Pepper

1/4 Cup Parmesan


Preheat Oven to 350. Cook your spaghetti squash, I normally do mine in the microwave until its soft, then cut in half and cook some more, time varies but I do it in 5 minute increments and then check. Pour your olive oil into a pan and chop up your onions and saute them with your mushrooms. Once they are cooked, add in the sour cream and cream cheese. Cooke until melted and well combined. Remove from heat and add in your spinach and chicken and mix together. Cut your spaghetti squash in half, remove the seeds, and place on a baking sheet covered with foil. Pour the chicken, spinach mixture into the squash and gently combine the mixture with the squash (use a fork to separate the squash from the hard shell). Top with Parmesan and bake int the oven approximately 30 minutes. Once cooled, pour the mixture out of the squash shell onto a plate, mix well, and enjoy!!



Need tips on how to cook your spaghetti squash? Here is a great link with tips!



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