If you are craving a dish that combines comforting Italian flavors with a light, innovative twist, this Chicken Parmesan Stuffed Spaghetti Squash Recipe is your new best friend in the kitchen. Imagine tender strands of roasted spaghetti squash mingling with juicy shredded chicken, fragrant herbs, and gooey melted cheese, all wrapped up in the vibrant, tangy goodness of marinara sauce. It’s a wholesome, satisfying meal that feels indulgent without weighing you down, perfect for weeknight dinners or impressing guests with something a little unexpected. Ready to fall in love with spaghetti squash all over again?
Ingredients You’ll Need
Every ingredient in this Chicken Parmesan Stuffed Spaghetti Squash Recipe plays a starring role, adding essential layers of flavor and texture that make the dish sing. From the hearty spaghetti squash base to the fresh herbs and cheeses that elevate it, these simple items come together like magic.
- 2 small spaghetti squash: The nutritious and naturally gluten-free base that, when roasted, creates those delicious spaghetti-like strands.
- 1 tablespoon + 2 teaspoon extra-virgin olive oil, divided: Adds rich, fruity flavor and helps create a golden crust on the squash.
- 1 teaspoon salt, more to taste: Brings out the natural sweetness of the squash and deepens all the dish’s flavors.
- 1 teaspoon black pepper: Adds a mild kick and balances the richness of the cheese and chicken.
- 1 small yellow onion, finely chopped: Provides a subtle sweetness and savory depth when sautéed.
- 10 – 15 cherry tomatoes, halved: Bursting with juicy freshness to brighten the sauce.
- 4 – 5 large garlic cloves, minced: The aromatic heart of any Italian-inspired dish.
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts (chopped into bite-size pieces): Protein-packed and tender, soaking up all the sauce’s flavors.
- 3 cups marinara sauce: The tangy, herbaceous base that ties everything together beautifully.
- ½ cup low-sodium chicken broth: Adds moisture and deepens the savory profile without overwhelming saltiness.
- 1 cup fresh baby spinach, chopped: Introduces a mild earthy note and vibrant green color.
- ¼ cup fresh basil, roughly chopped: Infuses fragrant herbal brightness into every bite.
- ¼ cup fresh parmesan, grated: Sharp and nutty, enhancing richness and umami.
- 1 cup shredded mozzarella: The gooey, melty cheese that makes this dish delightfully cheesy.
- Chopped basil or parsley for garnish: For a fresh, colorful finish that brightens the plate.
How to Make Chicken Parmesan Stuffed Spaghetti Squash Recipe
Step 1: Prepare the Spaghetti Squash
Start by preheating your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds to create perfect “boats” for stuffing. Drizzle each half with a tablespoon of olive oil, then sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and roast for 35 to 45 minutes until tender and golden. When cooked, use a fork to gently scrape out the strands — that’s where the magic begins.
Step 2: Make the Filling
While the squash roasts, heat the remaining 2 teaspoons of olive oil in a skillet over medium heat. Toss in the finely chopped onion, halved cherry tomatoes, and minced garlic. Sauté until fragrant and softened, about 3 to 5 minutes. Stir in the shredded chicken, marinara sauce, chicken broth, chopped spinach, fresh basil, and parmesan cheese. Let everything simmer gently until the spinach wilts and the mixture thickens slightly, allowing the flavors to marry beautifully.
Step 3: Assemble and Bake
Scoop the spaghetti squash strands into the skillet with your savory chicken mixture, folding everything together to fully combine. Then, spoon the filling back into the squash shells, packing it generously. Top each filled squash with a healthy sprinkle of shredded mozzarella. Pop them under the broiler for 3 to 5 minutes, just until the cheese melts and browns to a bubbly, golden perfection.
Step 4: Serve and Garnish
Once out of the oven, sprinkle fresh chopped basil or parsley and a dusting of parmesan over the top. Let them cool for a few minutes before serving to allow the flavors to settle and to avoid any molten cheese mishaps. The Chicken Parmesan Stuffed Spaghetti Squash Recipe is now ready to wow your taste buds.
How to Serve Chicken Parmesan Stuffed Spaghetti Squash Recipe
Garnishes
Fresh herbs like basil or parsley add a pop of color and a fresh, bright contrast to the rich, cheesy filling. A sprinkle of extra parmesan cheese on top adds a nutty sharpness that makes each bite irresistible.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette, which cuts through the richness. Garlic bread or a simple roasted vegetable medley also complement it, turning the meal into a well-rounded feast.
Creative Ways to Present
For a fun twist, serve the stuffed squash halves on a rustic wooden board garnished with vibrant herb sprigs and cherry tomatoes. Alternatively, scoop out the filling into individual ramekins for a dinner party presentation that feels a little fancy but stays cozy and approachable.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover stuffed spaghetti squash to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making for an even tastier next-day meal.
Freezing
If you want to freeze this Chicken Parmesan Stuffed Spaghetti Squash Recipe, remove the mozzarella topping before freezing to prevent texture changes. Store the assembled squash in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge and add fresh mozzarella before reheating.
Reheating
Warm leftovers in a preheated oven at 350°F until heated through to preserve the texture and prevent sogginess. If in a hurry, a microwave works but check frequently to avoid overcooking the squash strands.
FAQs
Can I use frozen spaghetti squash for this recipe?
While fresh spaghetti squash yields the best texture, you can use frozen if pressed for time—just thaw and drain well before roasting and stuffing.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses spaghetti squash instead of pasta, and all other ingredients are gluten-free.
What can I substitute for rotisserie chicken?
Cooked chicken breasts or thighs chopped into bite-size pieces work perfectly if you don’t have rotisserie chicken on hand.
Can I make this vegetarian?
Absolutely! Swap the chicken for hearty sautéed mushrooms or a mix of roasted vegetables to keep the delicious umami flavor.
How spicy is this dish?
This Chicken Parmesan Stuffed Spaghetti Squash Recipe is mild and family-friendly, but you can add red pepper flakes to the filling for a little heat if you like.
Final Thoughts
This Chicken Parmesan Stuffed Spaghetti Squash Recipe brings together the best of comfort food and healthy eating in a way that feels special but is surprisingly simple. Whether you’re cooking for a crowd or a cozy family dinner, this dish promises layers of flavor, satisfying textures, and plenty of smiles around the table. Give it a try—you might just find your new weeknight favorite!
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Chicken Parmesan Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour – including roasting and assembling
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe is a delicious, low-carb twist on the classic chicken parmesan. Roasted spaghetti squash halves are filled with a savory mixture of sautéed onions, tomatoes, garlic, shredded chicken, marinara sauce, fresh spinach, basil, and plenty of cheese. Topped with mozzarella and broiled to golden perfection, this hearty and healthy dish makes a perfect family-friendly dinner that’s both satisfying and full of vibrant flavors.
Ingredients
Spaghetti Squash
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt, plus 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
For Garnish
- Chopped basil or parsley
- Additional parmesan cheese
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, sprinkle with salt and black pepper to taste. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil.
- Roast the Squash: Bake in the preheated oven for 35 to 45 minutes until the flesh is tender and can be easily shredded with a fork. The cooking time may vary depending on the size of the squash – test doneness by inserting a fork and twisting gently to create spaghetti-like strands.
- Prepare the Filling: While the squash roasts, heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent. Add halved cherry tomatoes and minced garlic, cooking another 2 to 3 minutes until fragrant and tomatoes start to soften.
- Add Chicken and Sauce: Stir in the shredded chicken, marinara sauce, and low-sodium chicken broth. Mix well and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to let the flavors meld together.
- Incorporate Greens and Cheese: Add the chopped baby spinach, fresh basil, grated parmesan, and shredded mozzarella cheese to the skillet. Stir until the spinach wilts and cheeses begin to melt slightly, creating a creamy filling.
- Assemble the Squash Boats: Remove the roasted spaghetti squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact to serve as boats. Mix the scraped squash flesh into the filling mixture, then scoop the mixture back into the squash shells, distributing evenly.
- Broil to Finish: Top each stuffed squash half with additional shredded mozzarella cheese. Place the squash under the oven broiler for 3 to 5 minutes or until the cheese is melted, bubbly, and golden brown. Watch carefully to avoid burning.
- Serve and Garnish: Remove from oven and garnish with chopped fresh basil or parsley and a sprinkle of parmesan cheese. Let the stuffed squash cool slightly before serving to allow the flavors to settle and to avoid burns.
Notes
- You can substitute the rotisserie chicken with cooked diced chicken breasts if preferred.
- If you don’t have fresh spinach, baby kale or even frozen spinach (thawed and drained) will work.
- Adjust the amount of marinara sauce and chicken broth for your preferred consistency in the filling.
- Broil the stuffed squash carefully as cheese can quickly burn under high heat.
- For a spicier kick, add red pepper flakes when sautéing the garlic and tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
