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
Scale
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.
