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Chicken Parmesan Stuffed Spaghetti Squash Recipe

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4.1 from 29 reviews

This Chicken Parmesan Stuffed Spaghetti Squash recipe combines roasted spaghetti squash with a savory chicken Parmesan filling, creating a delicious, low-carb twist on a classic Italian favorite. Roasting the squash brings out its natural sweetness, while a rich mixture of rotisserie chicken, marinara sauce, spinach, and cheeses creates a hearty, comforting dish perfect for dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 2 small spaghetti squash
  • 2 teaspoons extra-virgin olive oil
  • Salt and black pepper (to taste)

Sauce and Filling

  • 1 Tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 10 to 15 cherry tomatoes, halved
  • 4 to 5 large garlic cloves, minced
  • 2 cups shredded rotisserie chicken breast
  • 3 cups marinara sauce (or vodka sauce)
  • ½ cup low-sodium chicken broth (or bone 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 mozzarella, divided

Garnish

  • Chopped fresh basil or parsley
  • Additional parmesan for sprinkling

Instructions

  1. Heat the oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting the squash.
  2. Prep the squash: Carefully slice each spaghetti squash in half lengthwise through the stem, then scoop out the seeds. Drizzle 2 teaspoons of olive oil over the cut sides and rub it in evenly. Season with salt and black pepper to taste.
  3. Roast the squash: Place the cut squash halves cut side down on the baking sheet. Roast for 35 to 45 minutes until the skin is lightly browned and the flesh is fork-tender.
  4. Start the sauce: With about 15 minutes remaining on the squash roasting time, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the finely chopped onion and halved cherry tomatoes, cooking for 3 to 4 minutes until they soften and begin to caramelize. Then add the minced garlic, salt, and pepper, cooking for another minute until fragrant.
  5. Finish the filling: Stir in the shredded rotisserie chicken, marinara sauce, chicken broth, chopped baby spinach, fresh basil, grated parmesan, and half of the shredded mozzarella (½ cup). Reduce to a simmer and keep warm until the squash finishes roasting.
  6. Shred the squash: Remove the roasted squash from the oven and flip each half over so the cut side is up. Using a fork, shred the flesh into spaghetti-like strands, leaving at least a ¼ inch border of squash against the skin so the halves maintain their shape. Add the shredded squash strands to the sauce mixture and stir gently to combine.
  7. Fill and broil: Spoon the chicken Parmesan filling evenly into each squash half. Top with the remaining ½ cup of shredded mozzarella cheese. Switch the oven setting to BROIL and broil the stuffed squash for 3 to 5 minutes until the cheese is bubbly and golden brown. Watch closely to prevent burning.
  8. Rest and serve: Garnish the stuffed squash boats with chopped fresh basil or parsley and a sprinkle of parmesan cheese. Allow to cool for about 5 minutes before serving to let the flavors meld.

Notes

  • Use rotisserie chicken for a quick and flavorful protein addition; leftover cooked chicken can also be used.
  • Feel free to substitute marinara sauce with vodka sauce for a richer flavor.
  • To save time, the squash can be roasted ahead of time and kept refrigerated until ready to assemble.
  • Watch the broiler carefully as cheese can burn quickly under high heat.
  • This dish pairs well with a simple green salad or garlic bread for a complete meal.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/chicken-parmesan-stuffed-spaghetti-squash-recipe/