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
Scale
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
