Creamy Herb Chicken and Spinach Spaghetti Squash Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Chicken and Spinach Spaghetti Squash Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Spinach Spaghetti Squash Bake

Enjoy a comforting, wholesome bake featuring tender herb-seasoned chicken, delicate strands of spaghetti squash, and vibrant spinach all enveloped in a light, creamy sauce. This dish melds the freshness of garden herbs with the rich, velvety texture of a cheese blend, creating a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

452kcal
Protein
50.2g
Fat
20.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spaghetti Squash

1 cup Fresh Spinach

2 oz Low-Fat Cream Cheese

1 oz Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove seeds. Place cut-side down on a baking sheet and roast for about 30 minutes or until tender.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and the mixed dried herbs. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the chicken and cook until golden and cooked through, about 5-7 minutes per side. Once cooked, shred or dice the chicken into bite-sized pieces.

  • 4

    When the squash is ready, use a fork to gently scrape out the strands and place them in a large mixing bowl.

  • 5

    Add the fresh spinach, low-fat cream cheese, and part-skim mozzarella to the bowl with the spaghetti squash. Stir in the cooked chicken and mix until the cream cheese melts slightly, creating a light, creamy coating.

  • 6

    Transfer the mixture into a lightly greased baking dish and bake for an additional 10-15 minutes, until the cheeses have fully blended and the top is lightly golden.

  • 7

    Serve warm and enjoy your balanced, comforting meal.

Creamy Herb Chicken and Spinach Spaghetti Squash Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Chicken and Spinach Spaghetti Squash Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Spinach Spaghetti Squash Bake

Enjoy a comforting, wholesome bake featuring tender herb-seasoned chicken, delicate strands of spaghetti squash, and vibrant spinach all enveloped in a light, creamy sauce. This dish melds the freshness of garden herbs with the rich, velvety texture of a cheese blend, creating a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

452kcal
Protein
50.2g
Fat
20.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spaghetti Squash

1 cup Fresh Spinach

2 oz Low-Fat Cream Cheese

1 oz Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove seeds. Place cut-side down on a baking sheet and roast for about 30 minutes or until tender.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and the mixed dried herbs. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the chicken and cook until golden and cooked through, about 5-7 minutes per side. Once cooked, shred or dice the chicken into bite-sized pieces.

  • 4

    When the squash is ready, use a fork to gently scrape out the strands and place them in a large mixing bowl.

  • 5

    Add the fresh spinach, low-fat cream cheese, and part-skim mozzarella to the bowl with the spaghetti squash. Stir in the cooked chicken and mix until the cream cheese melts slightly, creating a light, creamy coating.

  • 6

    Transfer the mixture into a lightly greased baking dish and bake for an additional 10-15 minutes, until the cheeses have fully blended and the top is lightly golden.

  • 7

    Serve warm and enjoy your balanced, comforting meal.