Chicken Parmesan Stuffed Spaghetti Squash
User Reviews
5
Chicken Parmesan Stuffed Spaghetti Squash
Description
This recipe starts by halving spaghetti squash, removing seeds, seasoning, and roasting until tender with browned edges. Meanwhile, onions and cherry tomatoes are sautéd with garlic, then combined with shredded or cooked chicken, marinara sauce, chicken broth, fresh spinach, chopped basil, grated Parmesan, and mozzarella cheese. The filling is simmered to meld flavors and soften ingredients before being spooned into the roasted squash shells.
The result contrasts the slightly sweet, fibrous squash strands with a savory, tomato-based chicken and cheese mixture. Mozzarella adds creaminess and meltiness, and Parmesan imparts a sharp, salty accent. Fresh basil and spinach lend herbal and green notes to brighten the dish.
This stuffed squash can be a hearty main dish suitable for a comforting meal. Garnishing with basil and parsley adds fresh color and aroma. It accommodates different chicken options, including shredded rotisserie, raw breast cooked in the pan, or ground chicken, adapting to what is available.
Leftovers should be kept in airtight containers and refrigerated for up to 4-5 days. To reheat, use an oven or toaster oven at 350°F for best results to maintain texture, or microwave as a quicker alternative.
Ingredients
- 2 small spaghetti squash
- 1 tablespoon extra-virgin olive oil divided, 2 teaspoons
- 1 small yellow onion finely chopped
- 10 - 15 cherry tomato halved
- 4 - 5 large garlic minced, cloves
- 2 cups chicken breast read notes below for raw chicken breast, shredded rotisserie or 2 large (chopped into bite-size pieces
- 3 cups marinara sauce I love Rao’s Vodka Sauce or Tomato Basil
- ½ cup chicken broth low-sodium
- 1 cup spinach chopped, fresh baby
- ¼ cup basil roughly chopped, fresh
- ¼ cup Parmesan Cheese grated, fresh
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- 1 cup mozzarella cheese shredded
- basil chopped, for garnish
- parsley chopped, 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 can be diced and cooked in the pan before sautéing onions and tomatoes.
- Rotisserie chicken or leftover grilled chicken are convenient substitutes.
- Chicken broth can be replaced with vegetable or bone broth for flavor variations.
- Fresh garlic cloves can be replaced by 1 to 1.5 teaspoons of garlic powder if needed.
- Ground chicken may be used by cooking thoroughly before adding other ingredients.
- For dairy-free options, substitute Parmesan with nutritional yeast and mozzarella with vegan cheese.
- Store leftovers in airtight containers in the refrigerator for 4 to 5 days.
- Reheat leftovers in the oven or toaster oven at 350°F for 5-10 minutes or microwave until warm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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