Name: Chicken Parmesan Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 small spaghetti squash; 1 tablespoon extra-virgin olive oil, divided; 1 teaspoon salt, plus more to taste; 1 teaspoon black pepper; 2 teaspoons extra-virgin olive oil; 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; Extra parmesan, optional

Ingredients

2 small spaghetti squash

1 tablespoon + 2 teaspoons extra-virgin olive oil, divided

1 teaspoon salt, more to taste

1 teaspoon black pepper

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

Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon olive oil, then season with salt and black pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake for 35-45 minutes, or until the flesh is tender and easily scraped with a fork into spaghetti-like strands.

Step 2: While the squash is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-5 minutes. Add the halved cherry tomatoes and minced garlic, cooking until the tomatoes start to soften, about 3 minutes. Stir in the shredded chicken, marinara sauce, low-sodium chicken broth, chopped spinach, fresh basil, grated parmesan, and shredded mozzarella. Simmer gently, stirring occasionally, for 8-10 minutes to meld the flavors and heat through.

Step 3: When the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands, leaving the squash shells intact to serve as boats. Carefully combine the scraped squash strands into the skillet with the chicken and tomato mixture, mixing until well incorporated. Spoon this filling evenly back into the spaghetti squash shells. Sprinkle an additional handful of shredded mozzarella over the tops of each stuffed squash half.

Step 4: Place the stuffed spaghetti squash halves on a baking sheet and set your oven broiler to high. Broil the filled squash for 3-5 minutes or until the cheese topping is melted, bubbly, and golden brown. Keep a close eye to prevent burning.

Step 5: Remove the squash from the oven and garnish with chopped basil or parsley and extra parmesan if desired. Let it cool slightly before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or cook your own chicken breasts and shred them for a fresher option.

Swap baby spinach for kale or Swiss chard for a different leafy green twist.

For a spicier kick, add red pepper flakes to the filling while sautéing.

Try using a blend of mozzarella and provolone cheese for extra melty goodness.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can bake the spaghetti squash and prepare the filling in advance. Assemble and broil just before serving for the best texture and flavor.

What if I don’t have spaghetti squash?

You can substitute with hollowed-out zucchini boats or bell peppers for a similar stuffed-vegetable presentation, though the texture and flavor will differ.