Creamy Gorgonzola Spaghetti Squash with Chicken and Collards

It feels good to finally get around to writing this blog post! I originally intended to post this recipe last Thursday, but life got in the way.

I will admit that I am not always the best at coping with the curve balls that live throws at me. In fact, I am often prone to getting caught up in the drama and getting myself worked up and overwhelmed.  But, in the end, things always seem to work out and I get through.  So, at this point, I’m trying to put last week behind me and move forward. The first step? Finally forcing myself to sit down and write this blog post!

Last week before my week went haywire, I made this spaghetti squash dish.  I saw the cutest little spaghetti squash at the store, and I knew I just had to have it.  I didn’t really have any grandiose plans for the squash, but I knew I’d come up with something… I was betting on the fact that inspiration would strike eventually, and it finally did.

This is definitely one of those recipes that was inspired by what I had on hand. I’ve been using a lot of gorgonzola and blue cheese lately, so I had some of that in the fridge. I also had a big bunch of collard greens from our CSA that were patiently waiting to be used. When I threw in some leftover chicken, I knew I had an easy one dish dinner that was comforting while still remaining fairly healthy. Lately I’ve been making a lot of casseroles and other creamy dishes with fat free evaporated milk… I do love heavy cream, but my waistline can’t afford for me to cook with it all the time!

Since I was serving this as dinner for two at my house, I just used the two halves of the spaghetti squash as baking dishes and individual portions. If you want to serve it as a side, you could just discard the squash once you scoop out the strands and bake the squash mixture in a casserole dish.

Creamy Gorgonzola Spaghetti Squash with Chicken and Collards
(Serves 2 as a main dish, 4 as a side dish)

  • 1 small spaghetti squash (about 1 pound)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons flour
  • 1 – 12 ounce can fat free evaporated milk
  • 2 ounces crumbled gorgonzola cheese
  • 1 large bunch collard greens (about 8 ounces), chopped
  • 1 cup cooked, shredded chicken
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese

Begin by cutting the spaghetti squash in half lengthwise. Place in a baking dish cut side down and add about 1 inch of water to the dish. Microwave on high for 6-8 minutes, until the squash is tender.  When the squash is cool enough to handle, use a fork to scoop out the spaghetti squash strands, and set aside.

Preheat the oven to 375°F.  Lightly grease a baking dish and place the two scooped out spaghetti squash halves in the baking dish (if desired).

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and saute until fragrant.  Whisk in the flour and cook for a minute or two to be sure that the flour has cooked.  Gradually whisk in the evaporated milk and bring to a bubble. Reduce to a simmer. Stir in the gorgonzola cheese.

Add the collard greens and wilt them down into the creamy gorgonzola sauce.  Stir in the reserved spaghetti squash strands and shredded chicken.  Season with salt and pepper.

Transfer the mixture to the scooped out spaghetti squash halves (or into a greased baking dish).  Sprinkle with Parmigiano-Reggiano cheese.  Bake for 25-30 minutes until bubbly and golden on top.

15 Responses to Creamy Gorgonzola Spaghetti Squash with Chicken and Collards

  1. Eliana says:

    This looks glorious Jen and it literally making my mouth water right now.

  2. Nutmeg Nanny says:

    Such a lovely delicious Fall dinner…yum!

    I’m not great at dealing with curve balls either. I guess we just have to remember to breath. It will be over sooner than we realize.

  3. This looks incredible! I love everything gorgonzola.

  4. I’m always fascinated by spaghetti squash, but I’ve never had luck making it myself. This dish looks so good though — you can’t go wrong with gorgonzola! I might try again.

  5. Mags says:

    I love it! I always make spaghetti squash the same way, with tomato sauce and I’m tickled to see another completely different way to fix it. Great recipe!

  6. Roxan says:

    Jen, this looks absolutely delicious. What a great way to use up leftovers. I think the part that makes me drool the most is the addition of gorgonzola cheese. And what a fun way to serve it, inside of the shell.

    Anyways, I know what you mean about having a hard time dealing with curve balls. I’m the same way… I also have a hard time with curve balls. I just like things to stay status quo sometimes, you know? You’re having a great attitude about it though, sometimes we just need to keep chugging along.

  7. Tracy says:

    This is so inspired! I have a spaghetti squash waiting to be used sitting on my windowsill…now I know what to do with it!

  8. Glad to hear you are having a better week :) This spaghetti squash looks amazing!

  9. Melissa says:

    sounds yummy! never thought of using gogonzola but it would make a delicious change!

  10. I love all of the flavors here- this would make a lovely dinner. (Collards are my favorite green!)

  11. Kelsi says:

    I love spagetti squash. This sounds like a delicious way to use it.

  12. A glorious shout out to the season Jen. Perfect dish for the fall!

  13. Jen H says:

    I’m not a huge fan of spaghetti squash but this might convert me! Looks and sounds delish!

  14. Kathleen Noelle Stepanek says:

    Making this right now… And it’s delicious!! Thanks for the recipe.

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