If you crave cozy comfort food but also want to keep dinner wholesome and light, this Chicken Parmesan Stuffed Spaghetti Squash Recipe is about to become your new weeknight hero. Imagine all the dreamy flavors of classic Chicken Parmesan—tender chicken, zesty marinara, gooey mozzarella, and that signature sprinkle of Parmesan—tucked inside golden strands of roasted spaghetti squash. Every bite hits that perfect balance of cheesy satisfaction and veggie goodness, making it impossible not to fall head over heels for this low-carb, gluten-free twist on an Italian-American favorite.
Ingredients You’ll Need
The magic of this Chicken Parmesan Stuffed Spaghetti Squash Recipe is that every ingredient is carefully chosen for maximum flavor, texture, and color. With a short, simple shopping list, you get all the cozy notes of classic Chicken Parm, made lighter—and just as delicious—thanks to the spaghetti squash.
- Spaghetti squash: Roasts up beautifully into sweet, tender strands that swap in for pasta – plus, the squash itself becomes your serving dish!
- Cooked shredded chicken: Rotisserie chicken or leftover chicken works like a charm; it soaks up the sauce and cheese for satisfying protein in every bite.
- Marinara sauce: Choose your favorite store-bought or homemade sauce for rich tomato flavor and a hint of Italian herbs.
- Italian seasoning: Adds fragrant notes of basil, oregano, and thyme for classic Chicken Parmesan taste.
- Garlic powder: Brings subtle warmth and depth to the filling, tying all the flavors together.
- Salt and black pepper: Essential for seasoning the squash and the filling—taste as you go!
- Shredded mozzarella cheese: Melts into bubbly, gooey perfection across the top—don’t skimp!
- Grated Parmesan cheese: Sprinkled on top for that unmistakable nutty, salty finish.
- Olive oil: Helps caramelize the squash and brings everything together with silky richness.
- Chopped fresh basil or parsley (optional): A bright, colorful finish that makes each serving look extra inviting.
How to Make Chicken Parmesan Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F. With a sharp knife, carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with a generous pinch of salt and black pepper. Place both halves cut-side down on a baking sheet, which allows the squash to steam a bit as it roasts. Pop it in the oven and roast for 35 to 40 minutes, until the flesh is fork-tender and pulls into golden strands. This step gives the squash its signature “pasta” texture while infusing every bite with delicious roasted flavor.
Step 2: Prepare the Squash Strands
Once you remove the squash from the oven, let it cool for a few minutes so it’s easy to handle. Grab a fork and gently scrape the inside of each squash half to create those beautiful spaghetti-like strands, but be sure to leave them in the shell—these halves are about to become your edible bowls!
Step 3: Mix the Chicken Filling
In a mixing bowl, add the cooked shredded chicken, marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Stir everything together until the chicken is evenly coated and gorgeously saucy. The seasoning and sauce provide the unmistakable flavor of Chicken Parmesan, but with a lighter, fresher feel.
Step 4: Stuff the Squash
Divide your chicken filling between the two squash halves. Use a fork to gently mix everything together in the squash shell so the flavorful chicken mingles with the roasted strands. This ensures every scoop is packed with saucy, cheesy, chicken-y joy.
Step 5: Top with Cheese and Bake
Sprinkle a generous layer of shredded mozzarella over each filled squash half, then add a good dusting of grated Parmesan. Bake the stuffed squash for 10 to 12 more minutes until the cheese is melted, bubbly, and just begging to be devoured. For golden, crispy cheesy bits on top, broil for the last 2 to 3 minutes—just keep an eye on it, so it doesn’t burn!
Step 6: Add Fresh Garnish and Serve
Once out of the oven, top your Chicken Parmesan Stuffed Spaghetti Squash Recipe with a scattering of chopped basil or parsley for a fresh, herby finish. Their bright green color and vibrant flavor take every serving up a notch and give a gorgeous presentation—optional, but highly recommended!
How to Serve Chicken Parmesan Stuffed Spaghetti Squash Recipe
Garnishes
A quick sprinkle of fresh basil or parsley just before serving makes a world of difference. The herbs add a pop of color, freshness, and that authentic Italian vibe. If you like, grate a little extra Parmesan right at the table, or add cracked black pepper for a touch of heat.
Side Dishes
This Chicken Parmesan Stuffed Spaghetti Squash Recipe pairs perfectly with a crisp green salad tossed in a zesty vinaigrette. Garlic bread or roasted vegetables (like broccoli, Brussels sprouts, or asparagus) make wonderful companions and round out the plate, especially if you’re serving a crowd.
Creative Ways to Present
For a show-stopping dinner, serve each stuffed squash half right in its shell on a dinner plate. For sharing or smaller portions, scoop the contents into shallow bowls and finish with a drizzle of olive oil and extra herbs. This dish also works beautifully as part of a holiday buffet or a fun Italian-inspired dinner night.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra, let the squashes cool completely, then cover them tightly and refrigerate for up to three days. You can leave them in the shell or transfer the filling to an airtight container. The flavors only get better as they mingle overnight!
Freezing
This recipe freezes well, making it ideal for meal prep. Scoop the stuffing (and strands) out of the shells and pack into freezer-safe containers. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, simply pop your leftovers in a 350°F oven until warmed through and the cheese is melted again, about 15-20 minutes. For microwave reheating, cover loosely and heat in 1-minute intervals, stirring occasionally, until everything is hot and bubbly. Add a pinch of fresh herbs before serving to revive those bright flavors.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken makes the Chicken Parmesan Stuffed Spaghetti Squash Recipe even quicker and easier. Simply shred the meat and mix it with the sauce as directed.
Is this recipe gluten-free?
Yes, as long as your marinara sauce and seasonings are gluten-free, this dish fits beautifully into any gluten-free lifestyle. Always double-check labels if needed.
How do I know when the spaghetti squash is fully cooked?
You’ll know your squash is perfectly roasted when a fork pierces the flesh easily and the strands pull away like spaghetti. If you meet resistance, give it another five minutes and test again.
Can I make this ahead of time?
Definitely! Assemble your Chicken Parmesan Stuffed Spaghetti Squash Recipe right up until the final cheese topping, then cover and refrigerate. When ready to bake, add a couple extra minutes to ensure it’s heated through and the cheese is perfectly melted.
What can I substitute for chicken?
If you’re looking for a vegetarian twist, try swapping the chicken for sautéed mushrooms, cooked chickpeas, or roasted veggies. The saucy, cheesy flavors work wonders with a variety of fillings!
Final Thoughts
This Chicken Parmesan Stuffed Spaghetti Squash Recipe truly brings the best of both worlds to your dinner table: all the comfort of old-school Chicken Parmesan, with a lighter, fresher, and utterly craveable twist. If you haven’t tried it yet, now’s the perfect moment to give it a go—and don’t forget to share it with family and friends who love a cozy, satisfying meal that feels a little bit special. Dig in and enjoy every cheesy forkful!
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Chicken Parmesan Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a healthier twist on a classic favorite with this Chicken Parmesan Stuffed Spaghetti Squash recipe. Tender spaghetti squash is filled with a savory mixture of shredded chicken, marinara sauce, and cheese, then baked to perfection. This dish is a satisfying and flavorful low-carb option that’s perfect for a cozy dinner.
Ingredients
Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and black pepper to taste
Chicken Filling:
- 2 cups cooked shredded chicken
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven: Preheat the oven to 400°F.
- Prepare squash: Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes.
- Shred squash: Allow the squash to cool slightly, then scrape the flesh into strands with a fork, keeping them in the shell.
- Make filling: In a bowl, mix the cooked chicken, marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
- Fill squash: Divide the chicken mixture between the squash halves, mix gently with the strands, and top with cheeses.
- Bake: Bake for 10–12 minutes until cheese is melted and bubbly.
- Serve: Garnish with basil or parsley before serving.
Notes
- You can use rotisserie chicken for convenience.
- For a crispy topping, broil for the last 2–3 minutes.
- Pair with a side salad for a well-rounded, low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 430
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 105mg
