Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe offers a low-carb twist on the classic Italian favorite. Roasted spaghetti squash halves are filled with a savory mixture of sautéed onions, cherry tomatoes, garlic, tender chicken, marinara sauce, fresh greens, and cheeses, then broiled to a golden, bubbly finish. It’s a comforting, flavorful meal perfect for weeknights or casual dinners that combines wholesome vegetables, protein, and cheesy goodness all in one dish.
Ingredients
Scale
Spaghetti Squash
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoon 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
For Garnish
- Chopped basil or parsley
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Drizzle the cut sides with 1 tablespoon of olive oil, sprinkle with salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper or foil.
- Bake the Squash: Roast the squash halves in the preheated oven for 35 to 45 minutes, or until the flesh is tender and can be easily shredded with a fork into spaghetti-like strands.
- Prepare the Filling: While the squash bakes, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the finely chopped onion, halved cherry tomatoes, and minced garlic. Sauté until the onions are translucent and tomatoes soften, about 5-7 minutes.
- Add Chicken and Sauces: Stir in the shredded or chopped chicken breast, marinara sauce, and low-sodium chicken broth. Mix well and bring to a simmer. Let it cook for about 5 minutes to meld the flavors.
- Add Greens and Cheese: Stir in the chopped baby spinach, fresh basil, grated parmesan, and shredded mozzarella into the skillet. Cook for another 2-3 minutes until the spinach wilts and the cheeses begin to melt. Remove from heat.
- Assemble the Boats: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands, leaving a thin border in the squash shell to maintain shape. Fold the squash strands into the chicken mixture and gently mix to combine.
- Fill the Squash Halves: Spoon the chicken mixture back into the squash shells, distributing evenly. Top each stuffed half with a little extra shredded mozzarella for a golden finish.
- Broil to Finish: Place the stuffed squash halves on a baking sheet and broil on high for 3-5 minutes or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- Serve: Garnish with chopped fresh basil or parsley and additional grated parmesan if desired. Let cool slightly before serving to enjoy the full flavors.
Notes
- You can substitute cooked chicken breast with rotisserie chicken for a quicker option.
- If you prefer spicier flavors, add red pepper flakes during the saute step.
- Ensure the squash is tender enough to scrape for best texture and ease of mixing with the filling.
- Broil carefully as cheese can burn rapidly under the high heat.
- This dish can be prepared ahead up to the assembly step and refrigerated; broil just before serving.
