If you are craving a comforting meal that feels like a warm hug on a plate, this Chicken Parmesan Stuffed Spaghetti Squash Recipe is exactly what you need. It brilliantly balances the hearty, cheesy goodness of classic chicken parmesan with the light, naturally stringy texture of roasted spaghetti squash. The fresh herbs and vibrant cherry tomatoes brighten each bite, making this dish both delicious and surprisingly nutritious. Whether you’re looking for a cozy family dinner or an impressive meal to share with friends, this recipe brings layers of flavor that will quickly make it a household favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this dish lies in its simple, fresh ingredients coming together to create something truly special. Each component is carefully chosen to build a perfect harmony of textures, colors, and bold Italian flavors that make the Chicken Parmesan Stuffed Spaghetti Squash Recipe unforgettable.
- 2 small spaghetti squash: The star of the dish, providing a low-carb, gluten-free base with spaghetti-like strands.
- 1 tablespoon + 2 teaspoon extra-virgin olive oil, divided: Adds richness and helps caramelize the squash for a golden finish.
- 1 teaspoon salt, more to taste: Enhances every ingredient’s natural flavor.
- 1 teaspoon black pepper: Adds a subtle kick and complements the garlic and herbs perfectly.
- 1 small yellow onion, finely chopped: Brings sweetness and depth when sautéed.
- 10 – 15 cherry tomatoes, halved: Bursts of juiciness and acidity lighten up the rich sauce.
- 4 – 5 large garlic cloves, minced: Essential for that classic savory base with aromatic warmth.
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts, chopped: A tender, protein-packed filling that makes this dish hearty.
- 3 cups marinara sauce: Lush, tomatoey goodness that ties all the flavors together.
- ½ cup low-sodium chicken broth: Keeps the filling moist and builds savory depth.
- 1 cup fresh baby spinach, chopped: Adds a fresh, vibrant green touch and extra nutrition.
- ¼ cup fresh basil, roughly chopped: Bursts of herbal sweetness and aroma that brighten every bite.
- ¼ cup fresh parmesan, grated: Intensely cheesy and nutty flavor that enriches the filling.
- 1 cup shredded mozzarella: Melts beautifully for that irresistible gooey topping.
- Chopped basil or parsley for garnish: Offers a fresh, colorful finishing touch.
How to Make Chicken Parmesan Stuffed Spaghetti Squash Recipe
Step 1: Prepare the Spaghetti Squash
Start by preheating your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each cut side with olive oil, and sprinkle with salt and pepper to enhance the natural sweetness of the squash. Place the halves cut side down on a baking sheet and roast for 35 to 45 minutes until the flesh is tender and pulls apart easily into spaghetti-like strands. This roasting step is key to getting that perfect texture that acts as a low-carb alternative to pasta.
Step 2: Make the Flavorful Filling
While the squash roasts, heat 2 teaspoons of olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until translucent and slightly golden, about 5 minutes. Add the halved cherry tomatoes and minced garlic, sautéing until the tomatoes soften and release their juices. Now, stir in the shredded chicken, marinara sauce, and chicken broth. Let this simmer gently while you chop the spinach and basil. Stir in the fresh spinach, basil, grated parmesan, and half of the mozzarella, allowing the cheese to melt a bit into the sauce for a rich and creamy filling.
Step 3: Assemble the Stuffed Boats
Once the spaghetti squash has finished roasting and cooled just enough to handle, use a fork to scrape the strands into a large bowl, keeping the shells intact to use as “boats.” Mix the strands with the chicken and sauce mixture until thoroughly combined. Then, spoon this flavorful filling back into the squash shells, packing it generously. Top each filled squash half with the remaining shredded mozzarella cheese.
Step 4: Broil to Perfection
Place the stuffed squash halves on a baking sheet and slide them under the broiler for 3 to 5 minutes. Watch carefully until the mozzarella is bubbly and golden brown on top. This quick broil step adds that irresistible melty, cheesy crust reminiscent of traditional chicken parmesan, taking the dish to the next level.
How to Serve Chicken Parmesan Stuffed Spaghetti Squash Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley instantly adds a fresh, fragrant burst to each serving. For an extra touch of indulgence, add a light dusting of finely grated parmesan cheese on top for that savory finish that makes every bite taste special.
Side Dishes
This dish is wonderfully filling on its own but pairs beautifully with a crisp green salad tossed with a zesty lemon vinaigrette, adding a bright and refreshing contrast. Garlic bread or a warm, crusty baguette also works perfectly for mopping up any extra sauce, making the meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the Chicken Parmesan Stuffed Spaghetti Squash Recipe in mini squash or individual ramekins for a personalized touch at dinner parties. Garnishing each portion with edible flowers or a drizzle of basil pesto can elevate the look and make your presentation stand out as much as the flavors do.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. The flavors actually deepen overnight, so the Chicken Parmesan Stuffed Spaghetti Squash Recipe tastes fantastic the next day for an easy lunch or dinner.
Freezing
You can freeze the prepared but unbaked stuffed squash boats by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking and broiling as directed.
Reheating
To reheat, place the stuffed squash in a preheated oven at 350°F covered with foil to prevent drying out, and warm for 15 to 20 minutes. Remove the foil in the last few minutes to let the mozzarella topping melt and get that delightful golden finish.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you prefer fresh chicken, simply cook and chop the breasts into bite-size pieces before adding them to the filling. Rotisserie chicken just saves time and adds a little extra flavor, but fresh chicken works just as well.
Is spaghetti squash suitable for gluten-free diets?
Yes, spaghetti squash is an excellent gluten-free alternative to pasta, making this Chicken Parmesan Stuffed Spaghetti Squash Recipe perfect for those avoiding gluten.
Can I substitute other cheeses for mozzarella?
You can swap mozzarella with provolone or a mild Monterey Jack for a different melting cheese experience, but mozzarella offers that classic stretchy, creamy texture that works best here.
How spicy is this recipe? Can I add heat?
This recipe is mild and family-friendly by default, but you can definitely add crushed red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
Can I make this recipe vegetarian?
To keep it vegetarian, replace the chicken with hearty sautéed mushrooms or cooked lentils for protein. Use vegetarian-friendly marinara and cheese to keep it delicious without meat.
Final Thoughts
Trying the Chicken Parmesan Stuffed Spaghetti Squash Recipe is like giving your comfort food routine a vibrant, healthy makeover without sacrificing any flavor. It’s simple to prepare, stunning to serve, and utterly satisfying to eat. I promise it will become a reliable weeknight favorite or a dish you’ll proudly share with guests. Go ahead, give it a whirl—you’ll wonder why you didn’t start making this sooner!
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Chicken Parmesan Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe is a healthy, flavorful twist on the classic Italian dish. Tender spaghetti squash halves are baked and then filled with a savory mixture of sautéed onions, garlic, cherry tomatoes, shredded chicken, marinara sauce, spinach, fresh herbs, and a blend of parmesan and mozzarella cheeses. The stuffed squash is broiled to golden perfection, creating a comforting, low-carb meal perfect for weeknight dinners.
Ingredients
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
- Chopped basil or parsley for garnish
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, sprinkle with salt and black pepper, then place cut side down on a baking sheet.
- Bake the Squash: Bake in the preheated oven for 35-45 minutes until the flesh is tender and can be shredded easily 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 until translucent, about 3-4 minutes. Add the halved cherry tomatoes and minced garlic; cook until softened, about 2 more minutes.
- Add Chicken and Sauce: Stir in the shredded chicken, marinara sauce, and chicken broth. Bring the mixture to a simmer and cook for 5 minutes to allow flavors to meld.
- Add Greens and Cheese: Stir in the chopped spinach, basil, grated parmesan, and half of the shredded mozzarella. Cook until spinach wilts and cheese melts slightly, about 2-3 minutes.
- Assemble the Squash Boats: Remove the baked squash from the oven and let cool slightly. Use a fork to scrape the flesh into strands, mixing it gently with the sauce in the skillet. Spoon the mixture back into the squash shells evenly.
- Broil the Stuffed Squash: Sprinkle the remaining shredded mozzarella over the top of each stuffed squash. Place under the broiler for 3-5 minutes until the cheese is bubbly and golden brown, watching carefully to prevent burning.
- Serve: Remove from the oven, garnish with chopped basil or parsley and additional parmesan if desired. Let cool for a few minutes before serving hot.
Notes
- You can use rotisserie chicken to save time or cook your own chicken breasts and shred them.
- Adjust the amount of garlic and basil to your taste for added flavor.
- Use low-sodium chicken broth to control the saltiness of the filling.
- For a vegetarian version, substitute chicken with cooked mushrooms or eggplant.
- Ensure the squash is cooked thoroughly for easy shredding into strands.
- Broiling lasts only a few minutes—keep a close eye to prevent burning the cheese topping.
