If you are on the hunt for a dish that combines hearty comfort food with a nutritious twist, this Chicken Parmesan Stuffed Spaghetti Squash Recipe is absolutely going to steal your heart and your taste buds. Imagine tender spaghetti squash strands soaked in rich marinara, juicy chicken, melted mozzarella, and fragrant fresh herbs—each bite bursting with flavor yet surprisingly light. It’s a feast that manages to feel indulgent without being heavy, and it’s perfect for family dinners or impressing guests with something both familiar and exciting.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe shines because of its simple, fresh components. Each ingredient plays a vital role: from the spaghetti squash’s natural stringy texture to the rich cheese that melts into gooey perfection, and the vibrant tomatoes and basil that brighten the dish. These essentials are easy to find but combine to create a meal that feels anything but ordinary.
- 2 small spaghetti squash: The vessel and main star, providing a healthy, low-carb base that mimics pasta strands beautifully.
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided: Adds richness and helps roast the squash to golden perfection.
- 1 teaspoon salt: Enhances natural flavors and balances the sweetness of the squash and tomatoes.
- 1 teaspoon black pepper: Offers a mild heat to complement the creamy cheese and tangy marinara.
- 1 small yellow onion, finely chopped: Brings subtle sweetness and depth when sautéed.
- 10 – 15 cherry tomatoes, halved: Adds bursts of fresh acidity that brighten the filling.
- 4 – 5 large garlic cloves, minced: Infuses every forkful with savory warmth and aromatic intensity.
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts, chopped: Provides hearty protein and tender texture.
- 3 cups marinara sauce: The tomatoey backbone of the dish, rich and flavorful.
- ½ cup low-sodium chicken broth: Keeps the filling extra juicy and helps blend flavors seamlessly.
- 1 cup fresh baby spinach, chopped: Adds a vibrant pop of green and a mild, fresh taste.
- ¼ cup fresh basil, roughly chopped: Lends a fragrant, herbal freshness that ties everything together.
- ¼ cup fresh parmesan, grated: Adds a salty, nutty umami boost.
- 1 cup shredded mozzarella: The gooey, melty crowning glory that makes every bite delightful.
- Chopped basil or parsley for garnish: A colorful finishing touch that signals freshness on the plate.
How to Make Chicken Parmesan Stuffed Spaghetti Squash Recipe
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle each half with olive oil and sprinkle with salt and pepper—this seasoning helps bring out the natural sweetness and crisp up the edges when roasted. Place the squash cut side down on a baking sheet lined with parchment paper and roast for 35 to 45 minutes until the flesh is tender and strands easily with a fork.
Step 2: Prepare the Filling
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, halved cherry tomatoes, and minced garlic. Sauté until the onions are translucent and the tomatoes start to soften, about 5 minutes. Stir in shredded chicken, marinara sauce, and chicken broth, letting the mixture simmer gently to let the flavors meld. Toss in the chopped spinach, basil, parmesan, and half of the mozzarella to create a rich, vibrant filling that is almost too good to stuff inside the squash—almost.
Step 3: Assemble and Bake
Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands from the flesh, leaving the shell intact to form your “boats.” Mix the scraped squash strands into the skillet filling, blending everything together evenly. Spoon this hearty mixture back into the squash shells, pile on the remaining mozzarella, and place under the broiler for 3 to 5 minutes or until the cheese bubbles and turns a beautiful golden brown. Keep a close eye so it doesn’t burn!
How to Serve Chicken Parmesan Stuffed Spaghetti Squash Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped basil or parsley over the top just before serving. A light dusting of extra parmesan adds a nice salty kick, and if you love a little heat, a pinch of crushed red pepper flakes can add a subtle zing that pairs wonderfully with the marinara’s sweetness.
Side Dishes
This stuffed spaghetti squash works beautifully as a stand-alone entrée, but if you want to round out the meal, serve it alongside a crisp mixed green salad with lemon vinaigrette or some garlicky roasted asparagus. A crusty piece of bread can help scoop up every last bit of the delicious sauce as well.
Creative Ways to Present
For a special occasion, consider serving the squash boats on individual plates, each garnished with a fresh herb sprig. You could also hollow out some cherry tomatoes and stuff them with a small spoonful of the filling as colorful bite-sized appetizers—perfect for sharing before the main event!
Make Ahead and Storage
Storing Leftovers
Once your Chicken Parmesan Stuffed Spaghetti Squash Recipe has cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen over time, making it just as delicious the next day.
Freezing
If you want to freeze leftovers, place the stuffed squash portions into freezer-safe containers or wrap them tightly in foil and plastic wrap. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the stuffed squash in an oven-safe dish and warm at 350°F for about 15-20 minutes, or until heated through and bubbly. Avoid microwaving when possible to preserve the texture of the squash and keep the cheese wonderfully melty.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can add a bit more moisture and richness to the filling. Just make sure they are cooked through and shredded well before mixing into the sauce.
Is spaghetti squash difficult to cook?
Not at all! Roasting spaghetti squash is straightforward—you simply cut it in half, scoop out the seeds, and roast it cut side down. The strands naturally separate once cooked, making it a great low-carb alternative to pasta.
Can I prepare this recipe vegetarian?
Yes! Substitute the chicken with sautéed mushrooms, eggplant, or even extra beans for protein. Just adjust the seasoning to make sure the filling is flavorful and satisfying.
How spicy is this recipe?
This Chicken Parmesan Stuffed Spaghetti Squash Recipe is mild and family-friendly as is, but you can easily add crushed red pepper flakes or a dash of hot sauce to kick up the heat if you like.
Can I make this recipe ahead of time?
Yes, you can prepare the filling and bake the squash in advance, then assemble and broil just before serving for the freshest presentation. It’s a fantastic make-ahead dinner option for busy weeknights or entertaining.
Final Thoughts
There is something truly special about a meal that feels cozy and indulgent while being packed with wholesome ingredients. The Chicken Parmesan Stuffed Spaghetti Squash Recipe delivers exactly that—comfort, nutrition, and vibrant flavor all in one dish. I hope you enjoy making it as much as I enjoyed sharing it with you. Try it soon and watch it become an instant family favorite!
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Chicken Parmesan Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe offers a low-carb twist on the classic Italian-American favorite. Tender spaghetti squash halves are baked, then filled with a savory mixture of sautéed onions, cherry tomatoes, garlic, shredded chicken, marinara sauce, fresh spinach, and herbs, all topped with a blend of parmesan and mozzarella cheeses and broiled to a golden finish. It’s a flavorful, comforting, and wholesome dish perfect for a family dinner.
Ingredients
Spaghetti Squash
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
Filling
- 1 small yellow onion, finely chopped
- 10 – 15 cherry tomatoes, halved
- 4 – 5 large garlic cloves, minced
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts, chopped into bite-size pieces
- 3 cups marinara sauce
- ½ cup low-sodium chicken broth
- 1 cup fresh baby spinach, chopped
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh parmesan, grated
- 1 cup shredded mozzarella
- Chopped basil or parsley for garnish
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon olive oil, then season with salt and black pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake for 35-45 minutes, or until the flesh is tender and easily scraped with a fork into spaghetti-like strands.
- Prepare the Filling: While the squash is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-5 minutes. Add the halved cherry tomatoes and minced garlic, cooking until the tomatoes start to soften, about 3 minutes. Stir in the shredded chicken, marinara sauce, low-sodium chicken broth, chopped spinach, fresh basil, grated parmesan, and shredded mozzarella. Simmer the mixture gently, stirring occasionally, for 8-10 minutes to meld the flavors and heat through.
- Assemble: When the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands, leaving the squash shells intact to serve as boats. Carefully combine the scraped squash strands into the skillet with the chicken and tomato mixture, mixing until well incorporated. Spoon this filling evenly back into the spaghetti squash shells. Sprinkle an additional handfull of shredded mozzarella over the tops of each stuffed squash half.
- Broil to Finish: Place the stuffed spaghetti squash halves on a baking sheet and set your oven broiler to high. Broil the filled squash for 3-5 minutes or until the cheese topping is melted, bubbly, and golden brown. Keep a close eye to prevent burning.
- Serve: Remove the squash from the oven and garnish with chopped basil or parsley and extra parmesan if desired. Let it cool slightly before serving. Enjoy a comforting and delicious low-carb twist on classic chicken Parmesan!
Notes
- You can use store-bought rotisserie chicken to save time or cook your own chicken breasts and shred them.
- Be careful when cutting and handling raw spaghetti squash, as the rind is tough.
- Adjust salt according to your taste and dietary needs since some ingredients like parmesan and broth may have sodium.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- For a spicier kick, add red pepper flakes when sautéing the onions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
