This Chicken Parmesan Stuffed Spaghetti Squash Recipe takes everything you love about classic Italian comfort food—melty cheese, savory chicken, bright tomato sauce—and packs it all into caramelized spaghetti squash boats for a lightened-up, low-carb twist. It’s one of those dishes that impresses at first glance: the golden, bubbling tops, the inviting aroma of basil, the long “noodles” you twirl straight from the shell. Whether you’re looking for inventive weeknight meals or a crowd-pleasing centerpiece, this recipe delivers plenty of flavor without any heaviness. Plus, it’s simple enough for beginners but sure to become a favorite in seasoned kitchens too.
Ingredients You’ll Need
What makes this Chicken Parmesan Stuffed Spaghetti Squash Recipe especially irresistible is how each ingredient adds something special—from color and freshness to gooey cheese pulls and savory goodness. Gather these kitchen staples and watch simple components transform into a crave-worthy dinner.
- Spaghetti squash: Naturally forms long, tender strands that stand in for pasta and soak up all the flavors.
- Olive oil: Lends a rich, fruity base for roasting and sautéing while helping the squash caramelize beautifully.
- Boneless, skinless chicken breasts: Cooks up juicy and hearty, making every forkful satisfying.
- Salt & black pepper: Essential for bringing out the best in every ingredient, from the squash to the chicken.
- Italian seasoning: A fragrant blend that infuses the dish with classic Italian herb notes.
- Garlic: The quickest way to add warmth and irresistible aroma in a matter of seconds.
- Marinara sauce: Saucy, tangy, and bright—store-bought works great, but homemade is welcome too.
- Grated Parmesan cheese: Brings that unmistakable sharp, salty bite you expect in Chicken Parmesan.
- Shredded mozzarella cheese: Melts into gooey, stringy perfection right on top.
- Chopped fresh basil (optional): Adds a burst of color and a fresh, peppery kick to finish.
How to Make Chicken Parmesan Stuffed Spaghetti Squash Recipe
Step 1: Prep and Roast the Squash
Begin by preheating your oven to 400°F so it’s hot and ready for roasting. Carefully slice each spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Sprinkle generously with salt and pepper, then place the halves cut-side down on a baking sheet. Roasting for about 35 to 40 minutes brings out the squash’s natural sweetness and ensures those signature “spaghetti” strands pull apart with ease.
Step 2: Cook the Chicken
While the squash is in the oven, heat the remaining olive oil in a large skillet, then add the cubed chicken. Season it right away with salt, pepper, and Italian seasoning—this trick helps flavor every single bite as it browns. Stir occasionally and sauté for 6 to 8 minutes, or until the pieces are golden and cooked through.
Step 3: Add Garlic and Sauce
As soon as the chicken is cooked, add the minced garlic and let it sizzle for about 30 seconds, just until fragrant. Next, pour in the marinara sauce and give everything a good stir. Let it bubble gently for 3 to 4 minutes; this helps the chicken soak up all those bright, herby tomato flavors.
Step 4: Shred the Squash
When the squash halves are cool enough to handle, flip them over. Use a fork to gently scrape and fluff the flesh into long, twirly strands, keeping them nestled inside the shells. This is the magic moment when the squash turns from simple veggie into pasta-like perfection.
Step 5: Fill and Top
Now, divide the chicken marinara mixture evenly among the four squash halves, folding and mixing lightly with the squash strands for maximum flavor melding. Top each boat with a generous sprinkle of Parmesan and a mound of mozzarella, ensuring edge-to-edge coverage for that irresistible cheesy crust.
Step 6: Bake Until Golden
Return the stuffed squash to the oven and bake for 8 to 10 minutes, or until the cheese has melted into a bubbly, golden layer. If you love extra toasty cheese, pop the squash under the broiler for a couple of minutes at the end—just keep a close eye so it doesn’t burn!
Step 7: Garnish and Serve
A final flourish of fresh basil adds a gorgeous pop of green and balancing freshness to your finished Chicken Parmesan Stuffed Spaghetti Squash Recipe. Serve hot, right from the shells, and let everyone dig in to the ultimate comfort meal.
How to Serve Chicken Parmesan Stuffed Spaghetti Squash Recipe
Garnishes
A little extra touch goes a long way—scatter fresh basil leaves or even a sprinkle of chopped parsley over the tops for a vibrant finish. If you love spice, a pinch of red pepper flakes can add the perfect kick. And don’t forget an extra dusting of Parmesan for those who crave extra cheese!
Side Dishes
This Chicken Parmesan Stuffed Spaghetti Squash Recipe can hold the spotlight on its own, but it pairs beautifully with a crisp Caesar salad, roasted garlic green beans, or a fresh tomato cucumber salad. For a cozier meal, serve alongside warm, crusty bread to mop up any stray sauce.
Creative Ways to Present
Serving right in the squash shell makes a showstopping presentation with zero extra work. For a dinner party, place each squash half on a plate and add a drizzle of good olive oil or a sprinkle of toasted pine nuts for some crunch. You can even slice each half into wedges for easy sharing at get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover halves can be cooled completely, then wrapped in foil or stored in airtight containers in the refrigerator for up to 3 days. The flavors deepen as it sits, making lunches and next-day dinners even more delicious!
Freezing
For longer storage, scoop out the stuffed squash filling and pack it into freezer-safe containers (the shells don’t freeze well). Freeze for up to two months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To recapture that fresh-from-the-oven texture, reheat leftovers in a 350°F oven until warmed through, about 15 minutes. A quick zap in the microwave also works—just know the squash may soften more this way, but it’ll still taste amazing.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Try cooked ground turkey, shredded rotisserie chicken, or even plant-based “chicken” to put your own spin on the Chicken Parmesan Stuffed Spaghetti Squash Recipe.
What’s the best way to cut spaghetti squash safely?
Use a sharp chef’s knife and slice off both ends first to create a stable base. Then, carefully cut lengthwise—if it’s too tough, microwave the squash whole for 2-3 minutes to soften the skin before slicing.
Can I prepare any of this in advance?
Yes! Roast the squash and cook the chicken up to a day ahead. Assembly and final baking comes together quickly when you’re ready, which makes this recipe especially weeknight-friendly.
Is this recipe gluten-free?
Yes, as long as your marinara sauce is gluten-free, this Chicken Parmesan Stuffed Spaghetti Squash Recipe is naturally gluten-free and low in carbs, making it a great fit for many diets.
How do I get extra-brown, bubbly cheese on top?
After baking, pop the stuffed squash halves under a broiler for just 2-3 minutes. Watch closely—the cheese will quickly become golden and beautiful.
Final Thoughts
There’s so much to love about the Chicken Parmesan Stuffed Spaghetti Squash Recipe—it’s hearty yet light, cheesy and saucy, and packed with comfort. If you’re ready for a meal that surprises and delights, grab your squash and make this soon. Happy cooking and even happier eating!
Print
Chicken Parmesan Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe is a delicious low-carb twist on a classic favorite. Tender roasted spaghetti squash is filled with seasoned chicken, marinara sauce, and a blend of cheeses, creating a hearty and satisfying meal.
Ingredients
Spaghetti Squash:
- 2 medium spaghetti squash
- 2 tablespoons olive oil (divided)
Chicken:
- 1 pound boneless, skinless chicken breasts (cut into small cubes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- 1 1/2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare Spaghetti Squash: Slice each spaghetti squash in half lengthwise, scoop out the seeds, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast cut-side down for 35–40 minutes until tender.
- Cook Chicken: In a skillet, cook chicken in remaining olive oil until golden brown. Add seasoning, garlic, and marinara sauce. Simmer for a few minutes.
- Assemble: Scrape the squash strands, fill with chicken mixture, top with cheeses, and bake for 8–10 minutes.
- Serve: Garnish with basil and enjoy hot.
Notes
- For a shortcut, use store-bought rotisserie chicken.
- You can broil the stuffed squash for 2–3 minutes for extra browning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 470
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 105mg
