Spaghetti Squash rings stuffed with chicken, ricotta, and spinach. A wonderful keto dish! #lowcarb #recipe#keto #spaghettisquash #lowcarb
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Spaghetti Squash Stuffed Rings

Rings of spaghetti squash, roasted to perfection then stuffed with a chicken, spinach, ricotta mixture. Topped with cheese. An awesome low carb and keto meal!
Prep Time10 mins
Cook Time55 mins
Course: Chicken, Keto, Low Carb, Lunch, Main Course, Supper, THM-S
Cuisine: American, Italian
Keyword: Chicken, Gluten-free, Keto, Low Carb, Ricotta Cheese, Rotisserie chicken, Spaghetti squash, spinach, THM-S
Calories: 261kcal


  • 1½ - 2 lb Spaghetti squash
  • 1 Tsp Umami seasoning*
  • 2 Tbsp Avocado oil separated
  • 8 oz Frozen chopped spinach or fresh
  • ½ t Garlic powder
  • Salt to taste
  • 1-½ C Chopped cooked chicken
  • 1 cup Ricotta cheese
  • 1 c Shredded cheese


  • Heat oven to 400°.
  • Trim the ends then peel the spaghetti squash.
  • Slice in 1” rings.
  • Scrape out and discard the fibrous strands and seeds.
  • Lightly oil the rings with avocado oil (1-2 tsp and coat with ½ tsp umami seasoning).
  • Roast 20 minutes on each side until golden brown.

While Spaghetti Squash Roasts

  • In a frying pan, cook spinach with 1T avocado oil. Add garlic powder and salt.
  • Cook until moisture is reduced.
  • Set aside.
  • Cook chicken with 1 t avocado oil and ½ t umami seasoning.
  • Mix ricotta, chicken, and spinach together.
  • Fill roasted spaghetti squash rings with filling.
  • Bake for 10 more minutes.
  • Top with cheese and bake for 2 more minutes, until melted.
  • Top with herb garnish (if desired) and finishing salt (also optional).


*Umami seasoning is considered the 5th taste. It is a savory seasoning that I found at Trader Joes. If you don't have access to this seasoning, you can use a seasoning blend like Creole seasoning. Something with a little bit of spice. Pay attention to the salt content and omit additional salt if necessary.