Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe is a delicious and hearty twist on classic chicken parmesan, using roasted spaghetti squash as a low-carb alternative to pasta. The roasted squash is filled with a savory mixture of sautéed vegetables, tender chicken, marinara sauce, and cheeses, then broiled to golden perfection. It’s a comforting, flavorful dish perfect for a nutritious weeknight meal that serves four.
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
Garnish
- Chopped basil or parsley for garnish
- Additional parmesan for serving
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and carefully remove the seeds with a spoon. Drizzle each half with 1 tablespoon of extra-virgin olive oil, and season with 1 teaspoon salt and 1 teaspoon black pepper. Place the squash halves cut side down on a baking sheet.
- Roast the Squash: Bake the squash for 35-45 minutes, or until the flesh is tender and easily separated into strands with a fork.
- Prepare the Filling: While the squash roasts, heat 2 teaspoons of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add in the halved cherry tomatoes and minced garlic, cooking an additional 2-3 minutes until softened and fragrant.
- Add Chicken and Sauce: Stir in the shredded chicken, marinara sauce, and low-sodium chicken broth. Bring the mixture to a gentle simmer. Add chopped spinach, fresh basil, grated parmesan, and shredded mozzarella, stirring until the spinach wilts and the cheese begins to melt. Simmer gently while the squash finishes roasting.
- Assemble the Boats: Once the squash is cool enough to handle, use a fork to scrape the inside flesh into spaghetti-like strands, leaving a small border intact to hold the shape of each boat. Mix half of the spaghetti squash strands into the chicken mixture in the skillet.
- Fill and Broil: Spoon the chicken and squash mixture back into the hollowed squash shells. Top each with additional shredded mozzarella. Place the stuffed squash halves under the broiler for 3-5 minutes, or until the cheese is melted and golden brown on top.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh basil or parsley and extra parmesan cheese. Allow the dish to cool slightly before serving for best flavor and texture.
Notes
- You can use pre-cooked rotisserie chicken for a quick prep or cook fresh chicken breasts beforehand.
- If you prefer a spicier dish, add red pepper flakes while sautéing the garlic and onions.
- To save time, you can microwave the spaghetti squash halves for 10-12 minutes instead of baking, but roasting enhances the flavor best.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Omit cheese or use dairy-free alternatives to make this recipe dairy-free.
