Description

This Chicken Parmesan Stuffed Spaghetti Squash recipe combines tender, roasted spaghetti squash with a savory chicken and tomato filling, topped with melted mozzarella and parmesan cheese. It’s a delicious low-carb take on classic chicken Parmesan that makes for a comforting and flavorful meal, perfect for family dinners or meal prep.

Ingredients

Scale

Spaghetti Squash

2 small spaghetti squash
1 tablespoon extra-virgin olive oil, divided
1 teaspoon salt, plus more to taste
1 teaspoon black pepper

Filling

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

Garnish

Chopped basil or parsley for garnish
Extra parmesan, optional

Instructions

Prepare the Spaghetti Squash: 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.
Roast the Squash: Bake the squash halves for 35-45 minutes, or until the flesh becomes tender and can easily be scraped with a fork into spaghetti-like strands.
Prepare the Filling: While the squash is roasting, heat 2 teaspoons 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 begin to soften, about 3 minutes.
Build the Sauce: 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 ensure the mixture is heated through.
Scrape the Squash: Remove the roasted spaghetti squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact to serve as boats.
Combine and Stuff: Add the scraped squash strands into the skillet with the chicken and tomato mixture and mix thoroughly. Spoon this filling evenly back into the spaghetti squash shells. Top each half with an extra handful of shredded mozzarella cheese.
Broil to Finish: Place the stuffed squash halves on a baking sheet and set your oven broiler to high. Broil for 3-5 minutes or until the cheese topping is melted, bubbly, and golden brown. Watch closely to prevent burning.
Serve: Remove from the oven and garnish with chopped basil or parsley and additional parmesan if desired. Allow to cool slightly before serving. Enjoy your comforting, low-carb chicken Parmesan spaghetti squash!

Notes

You can use rotisserie chicken to save time or cook fresh chicken breasts yourself.
Make sure not to overcook the spaghetti squash; it should be tender but not mushy.
Keep a close watch during broiling to prevent cheese from burning.
This dish can be prepared ahead and reheated; just broil again briefly before serving for the best texture.
For a spicier kick, add red pepper flakes to the filling while cooking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: chicken parmesan, stuffed spaghetti squash, low carb dinner, healthy chicken recipe, baked spaghetti squash, Italian comfort food