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
Scale
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
