Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe offers a delicious and healthier twist on the classic Italian comfort dish. Tender spaghetti squash halves are baked until soft, then filled with a savory mixture of sautéed onions, garlic, cherry tomatoes, shredded chicken, marinara sauce, and fresh greens, topped with melted mozzarella and parmesan cheese. It’s a flavorful, low-carb meal perfect for dinner and family gatherings.
Ingredients
Scale
Spaghetti Squash
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoons 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
- Additional parmesan cheese for topping
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, then drizzle the cut sides with 1 tablespoon of olive oil and season with salt and black pepper. Place the squash halves cut side down on a baking sheet.
- Bake the Squash: Bake in the preheated oven for 35 to 45 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Prepare the Filling: While the squash bakes, heat 2 teaspoons of olive oil in a skillet over medium heat. Sauté the finely chopped onion, halved cherry tomatoes, and minced garlic until softened and fragrant.
- Add Chicken and Sauces: Stir in the shredded or chopped chicken, marinara sauce, and low-sodium chicken broth. Let this mixture simmer gently, allowing flavors to meld and the sauce to reduce slightly.
- Add Greens and Cheese: Mix in the chopped baby spinach, fresh basil, grated parmesan, and shredded mozzarella cheese. Cook for another few minutes until the spinach wilts and the cheeses begin to melt.
- Assemble the Boats: When the spaghetti squash is done, carefully scrape the flesh into strands with a fork, mixing it with the sauce and cheese filling. Spoon this mixture evenly back into the squash shells.
- Broil to Finish: Top each stuffed squash with a little extra shredded mozzarella and place under the broiler for a few minutes until the cheese turns golden and bubbly.
- Serve: Remove from the oven and garnish with chopped basil or parsley and a sprinkle of parmesan cheese. Allow to cool slightly before serving for best flavor and texture.
Notes
- You can substitute rotisserie chicken with cooked chicken breasts if preferred.
- Adjust salt and pepper to taste, especially if using pre-seasoned chicken or marinara.
- For a spicier version, add red pepper flakes to the sauce.
- Make sure not to overbake the squash; it should be tender but not mushy.
- This dish is best served warm but can be reheated gently without drying out.
