Servings
Font
Back
Chicken Parmesan Stuffed Spaghetti Squash
5 from 24 votes

Chicken Parmesan Stuffed Spaghetti Squash

Chicken Parmesan Stuffed Spaghetti Squash features roasted spaghetti squash halves filled with a savory mixture of sautéd onions, cherry tomatoes, garlic, chicken, marinara sauce, spinach, fresh herbs, Parmesan, and mozzarella cheeses. The squash provides a tender, slightly crisp base that holds a rich, cheesy filling with flavors reminiscent of classic chicken Parmesan.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 servings
Calories: 429 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 429

% 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.