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
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
- 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.
