Chicken Parmesan Stuffed Spaghetti Squash
User Reviews
5.0
36 reviews
Excellent
Chicken Parmesan Stuffed Spaghetti Squash
Report
These cheesy baked chicken parmesan stuffed spaghetti squash boats are flavorful, healthy, and protein-packed. They're made with fresh tomatoes, basil, garlic, marinara sauce, mozzarella, and rotisserie chicken. The perfect cozy weeknight recipe!
Share:
Ingredients
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoon extra-virgin olive oil divided
- 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) read notes below for raw chicken breast
- 3 cups marinara sauce I love Rao’s Vodka Sauce or Tomato Basil
- ½ cup low-sodium chicken broth
- 1 cup fresh baby spinach chopped
- ¼ cup fresh basil roughly chopped
- ¼ cup fresh parmesan grated
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- 1 cup shredded mozarella
- Chopped basil or parsley for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise (through the stem) and use a spoon to scrape out the seeds. Then, drizzle about 2 teaspoons of olive oil on the inside of the spaghetti squash and use your fingers to coat evenly. Lightly season with salt and pepper, place the squash pieces cut side down on the baking sheet, and bake for 35 - 45 minutes until lightly browned on the outside and fork tender. (air fryer instructions here)
- With 15 minutes to go, heat a large saute pan with 1 tablespoon of olive oil over medium. (*if using raw chicken breast, read notes below*) Add onions and cherry tomatoes and saute for 3 - 4 minutes until soft and caramelized. Add in minced garlic, salt and, pepper, stir, and cook for an additional minute until fragrant.
- Then add shredded chicken, marinara sauce, chicken broth, spinach, basil, parmesan cheese, and ½ cup of mozzarella. Stir well and reduce to a simmer until the squash is ready.
- When the spaghetti squash is ready, carefully remove them from the oven, flip them over, and use a fork to lightly scrape the inside of the squash. Leave at least a ¼ inch thick border so the boats don’t collapse. Add the spaghetti squash noodles to the tomato sauce. Mix to combine.
- Fill each squash boat with the chicken parm filling. Topped each boat with additional mozzarella cheese and turn the oven onto the BROIL setting. Broil for 3 - 5 until the cheese is bubbling and golden. Keep an eye on them, so the cheese doesn’t burn.
- Garnish with extra basil or parsley and a sprinkle of parmesan. Let cool for 5 minutes before serving warm. Enjoy!
Notes
- Raw Chicken Breast Instructions: (1) Cut up 2 chicken breasts into small bite-sized pieces; (2) Add them to the heated pan in step #3 before the onions; (3) Cook for 6 – 7 minutes until the chicken is no longer pink; (4) Add in the onions and continue with the recipe.
- Rotisserie Chicken Substitute: You can use leftover grilled chicken, oven-baked chicken, air fryer chicken, or I left instructions in the section above on how to cook raw chicken breast.
- Chicken Broth: Use vegetable broth or chicken bone broth.
- Fresh Garlic Cloves: You can use 1 – 1.5 teaspoons of garlic powder.
- Ground Chicken: You can certainly use ground chicken if you don’t have rotisserie chicken or chicken breast. I love 93% lean, but 99% lean works too. Add the raw ground chicken in step #3. After the onions are cooked down, break it up with a spatula and cook it for 4 – 5 minutes until no longer pink. Then continue with step #4.
- Make it Dairy-Free: I recommend substituting the parmesan with 3 tablespoons of nutritional yeast and the mozzarella with shredded vegan cheese.
- Storing: Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 4 – 5 days.
- Reheating: For best results, reheat in the oven or toaster oven at 350°F for 5 – 10 minutes until warm. You can also reheat in the microwave for 1 – 4 minutes until warm.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
29g
(10%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
80mg
(27%)
Sodium
732mg
(31%)
Potassium
1495mg
(43%)
Fiber
11g
(44%)
Sugar
10g
(20%)
Vitamin A
2541IU
(51%)
Vitamin C
37mg
(41%)
Calcium
331mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 732mg | 31% |
| Potassium | 1495mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 2541IU | 51% |
| Vitamin C | 37mg | 41% |
| Calcium | 331mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
