Creamy High Protein Stuffed Spaghetti Squash You Will Love

It is 6pm and you want something healthy but also super satisfying. There is something so cozy about stuffed spaghetti squash on a crisp evening. This recipe delivers all the comfort of a creamy dip but as a full meal.

You get a huge boost of protein without feeling weighed down. It is the perfect choice for a healthy reset this week. Your whole family will love how cheesy and flavorful every bite tastes.

Why You Will Love This Recipe

This dish is a winner because it transforms simple vegetables into a feast. It is budget-friendly and uses mostly pantry staples you already have. You get the creamy texture of pasta without the heavy carbs.

The secret is using blended cottage cheese for a protein punch. It makes the filling incredibly rich and velvety for your dinner. This is a meal prep dream that stays fresh for days.

Simple Method

Making this is much easier than it looks to beginners. You simply roast the squash while you mix the filling. It is a hands-off process that saves you time in the kitchen.

Once the squash is tender, you just stir everything together. Even if you are new to cooking, you can master this. It is practically foolproof and looks impressive on the plate.

Ingredients You Will Need

These fresh ingredients create a meal that is both light and filling.

• 1 medium spaghetti squash (approximately 3 lbs)
• 10 oz cooked chicken breast, finely shredded
• 1/2 cup non-fat Greek yogurt
• 1/2 cup low-fat cottage cheese, blended until smooth
• 2 cups fresh baby spinach, roughly chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Step-by-Step Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the spaghetti squash in half lengthwise and remove the seeds with a spoon.
3. Season the interior with salt and pepper and place cut-side down on the sheet.
4. Roast for 40 to 45 minutes until the flesh is easily pierced with a fork.
5. In a large bowl, combine chicken, yogurt, cottage cheese, spinach, artichokes, and garlic.
6. Stir in onion powder, red pepper flakes, 1/4 cup mozzarella, and 2 tbsp Parmesan.
7. Scrape the roasted squash flesh into strands with a fork inside the skins.
8. Fold the protein mixture gently into the squash strands to incorporate everything.
9. Top with remaining cheeses and bake for 10 minutes.
10. Broil on high for 2 minutes until the cheese is golden and bubbling.

Best Ways to Enjoy It

Serve this warm right in the squash shell for a fun look. It makes the meal feel special and saves on dishes later. Pair it with a crisp green salad for extra crunch.

You can also pack the halves into containers for easy lunches. Light a candle and enjoy this restaurant-quality meal at your own table. It is satisfying enough to eat all on its own.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. This dish is perfect for batch cooking on Sundays.

To reheat, place the squash back in the oven at 350°F. Heat for about 10 minutes until the center is warm and bubbly. Avoid the microwave if you want the cheese to stay perfectly golden.

Tips for Best Results

• Do not skip blending the cottage cheese for a smooth texture.
• Use a kitchen towel to grip the squash while slicing it safely.
• Squeeze the chopped spinach to remove excess moisture before mixing.
• Shred your own mozzarella for the best melt on top.
• Double the batch for a stress-free meal prep session.
• Add a pinch of extra red pepper flakes for a spicy kick.
• Make the filling a day early to save time on weeknights.

Ways to Switch It Up

• Swap the chicken for shredded turkey for a different flavor.
• Add sautéed mushrooms for an extra earthy, savory note.
• Use a dairy-free yogurt and cheese to make it lactose-friendly.
• In summer, swap artichokes for fresh grilled zucchini bits.

Common Questions

Can I use frozen spinach instead of fresh?

Yes, you can certainly use frozen spinach for this recipe. Just make sure to thaw it and squeeze out all the water. This prevents the filling from becoming too runny.

How do I know when the squash is done?

The squash is ready when the skin feels slightly soft to touch. A fork should slide into the flesh with very little resistance. If it is hard, give it five more minutes.

Will my kids actually eat this?

Most kids love the cheesy, creamy filling that tastes like dip. If they are picky, call it “magic cheesy strands” to make it fun. It is a kid-approved way to eat more veggies.

I hope this cozy stuffed spaghetti squash brings some warmth to your table. It is the perfect way to feel good while eating something truly delicious. Give it a try tonight!

— Lidia

High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 2 servings

Calories 540 kcal

Ingredients

  

• 1 medium spaghetti squash (approximately 3 lbs)
• 10 oz cooked chicken breast, finely shredded
• 1/2 cup non -fat Greek yogurt
• 1/2 cup low -fat cottage cheese, blended until smooth
• 2 cups fresh baby spinach, roughly chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic , minced
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

 

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Slice the spaghetti squash in half lengthwise, remove the seeds with a spoon, and season the interior with salt and pepper.
• Place the squash halves cut-side down on the baking sheet and roast for 40 to 45 minutes until the flesh is easily pierced with a fork.
• In a large mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, chopped spinach, artichokes, minced garlic, onion powder, and red pepper flakes.
• Fold in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese into the protein mixture.
• Remove the squash from the oven and use a fork to scrape the flesh into strands, ensuring the strands remain inside the squash skins.
• Distribute the protein mixture evenly between the two squash halves, folding it gently into the squash strands to incorporate.
• Top each half with the remaining mozzarella and Parmesan cheese.
• Return the stuffed squash to the oven and bake for 10 minutes, then broil on high for 2 minutes until the cheese is golden and bubbling.
• Serve immediately, ensuring each portion contains half of the total squash and filling to meet the 45g protein target.