Spaghetti Squash with Chicken & Veggies – The Ultimate Light Fall Meal

Spaghetti Squash with Chicken & Veggies

If you’re searching for Easy Fall Dinner Ideas Healthy that feel comforting yet light, this Spaghetti Squash with Chicken & Veggies is just what you need. Creamy, cozy, and bursting with flavor, it transforms simple ingredients into something special. Tender strands of roasted spaghetti squash are tossed with juicy chicken, vibrant broccoli, and a silky Parmesan cream sauce for a meal that’s both nourishing and satisfying. This Spaghetti Squash with Chicken & Veggies is quick to prepare, wholesome, and family-approved perfect for Easy Dinner Recipes For Family, meal prep, or a healthy fall lunch that doesn’t skimp on taste.

Prep Time: 5 min | Cook Time: 30 min | Total Time: 35 min | Servings: 4 | Calories: 503 kcal

Ingredients

• 1 medium spaghetti squash
• 2 tsp extra-virgin olive oil
• 1 small head broccoli, florets cut into bite-sized pieces
• 2 cups chopped cooked chicken (rotisserie or leftover)
• ½ cup low-sodium chicken broth
• 4 oz plain cream cheese (reduced-fat works great)
• ¼ cup finely shredded Parmesan cheese, and a little more to sprinkle on top before serving
• Salt and black pepper, to taste

Step-by-Step Instructions

Roast the spaghetti squash:
Set the oven to 400°F and cover a baking sheet with foil or parchment paper. Slice the spaghetti squash lengthwise, scoop out the seeds, and place the halves cut-side down on the tray. Bake for about 30–40 minutes, or until the flesh feels soft when pressed. Let it cool briefly, then run a fork along the inside to pull out thin, noodle-like strands.

Steam the broccoli:
In a pot with 1 inch of water, add a steamer basket and broccoli florets. Cover and steam for 6–8 minutes until bright green and tender.

Make the sauce:
Warm the olive oil in a large skillet set over medium heat. Add the broccoli, chicken, chicken broth, and cream cheese. Stir slowly as the cream cheese melts, creating a rich and creamy sauce. Lower the heat to medium-low and let it simmer for a few minutes to blend the flavors.

Combine everything:
Add the spaghetti squash strands and Parmesan cheese to the skillet. Mix well until fully coated in the sauce. Season with salt and pepper to taste.

Serve & enjoy:
Serve warm, topped with a sprinkle of extra Parmesan. For a fun presentation, spoon the mixture back into the squash shells for a “spaghetti squash boat” dinner!

Pro Tip: Sprinkle in some red pepper flakes instead of black pepper for a hint of spice that’s perfect for chilly fall nights.

Pro Tips

• Make it your way: Swap broccoli for peas, spinach, or even zucchini.
• Cream cheese tip: Use reduced-fat cream cheese for a lighter sauce (avoid fat-free for best texture).
• Place leftovers in an airtight container and refrigerate for up to four days. Reheat gently in a skillet or microwave until fully warmed through and ready to enjoy.

Nutrition Info (Per Serving)

Disclaimer: Nutrition facts are approximate and can vary depending on the specific ingredients and brands you use.

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Conclusion – Light, Creamy & Comforting

This Spaghetti Squash with Chicken & Veggies is the perfect example of how Easy Fall Dinner Ideas Healthy can be both satisfying and full of flavor. With creamy sauce, tender chicken, and fresh veggies, this Spaghetti Squash with Chicken & Veggies brings cozy fall comfort to your table without any guilt. It’s one of those Easy Dinner Recipes For Family that feels special yet simple creamy, balanced, and incredibly delicious. Serve it in bowls or scoop it back into the squash halves for a picture-perfect fall dinner you’ll love making again and again.

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