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!
Best ever chicken parmesan stuffed spaghetti squash bowls
Is there anything better than a warm, cheesy, and cozy plate of chicken parmesan?! I’ll answer that for you… no! I am obsessed with chicken parm, so I had to make this recipe.
These baked spaghetti squash bowls are the best! They are stuffed with a delicious and cheesy chicken parmesan filling. Plus, they’re made with fresh tomatoes, basil, spinach, mozzarella cheese, parmesan, garlic, and a handful of other simple ingredients. Trust me; you are going to LOVE these baked squash boats.
Don’t worry, this recipe is really easy to make. All you need to do is bake the squash bowls, make the filling, and stuff them. I walked you through each step below and left pictures for visual reference.
Anyways, I cannot wait to hear what you think about this baked spaghetti squash recipe. My family loves it so much that we make it once a week, usually on Sundays. It is perfect for family dinners, meal prep, and date nights!
Why you’ll love this healthy recipe
- Baked spaghetti squash is easy to make.
- They are stuffed with a cheesy chicken parmesan filling.
- Healthy and gluten-free.
- Over 32 grams of protein per stuffed spaghetti squash boat.
- It tastes like classic chicken parmesan.
- Perfect for meal prep.
- A cozy meal for the Fall and Winter.
- Kids will love them.
- Try these chicken parmesan stuffed sweet potatoes next!
Here’s an overview of all the ingredients you’ll need to make these baked chicken parmesan stuffed spaghetti squash boats. Scroll to the bottom of this blog post for the exact measurements and directions.
- Spaghetti Squash: First up, you’ll need 2 small spaghetti squash. This recipe makes four servings, so we cut them in half so everyone can have their own stuffed squash boat.
- Olive Oil: To saute the onion, tomatoes, and garlic. We also need a little olive oil to help the spaghetti squash roast in the oven.
- Onion: I used yellow onion, but you can also use white or sweet onion. This adds lots of flavor and a nice sharpness to the cheesy chicken parm filling.
- Cherry Tomatoes: I love adding fresh cherry tomatoes to brighten up this chicken parmesan filling. It adds natural flavors, sweetness, and texture.
- Garlic: Freshly minced is best! But you can also use frozen minced garlic or pre-minced garlic.
- Chicken: For a lean source of protein. Chicken makes this baked spaghetti squash recipe healthy too. I love using shredded rotisserie chicken breast. However, I will leave instructions below in the recipe card if you want to use uncooked chicken breasts.
- Tomato Sauce: Use your favorite pasta sauce. I love Rao’s Vodka sauce, but marinara, arrabbiata, or tomato basil work too!
- Chicken Broth: This adds flavor while also thinning out the pasta sauce. I prefer low-sodium chicken broth.
- Baby Spinach: My secret ingredient to making these chicken parmesan stuffed spaghetti squash healthier and lighter. No one can taste the spinach!
- Basil: Fresh is best! This adds that classic chicken parm flavor.
- Cheese: You need parmesan and shredded mozzarella to make these delicious chicken parm stuffed spaghetti squash boats. You can use low-fat or regular mozzarella.
Kitchen tools required
This chicken parm-baked spaghetti squash recipe is so easy to make. Here is a list of all the kitchen tools you need for this recipe:
- Rimmed Baking Tray
- Cutting Board & Knife
- Large Deep Saute Pan or Cast Iron Skillet
- Measuring Tools: 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1/2 cup.
How to make chicken parmesan stuffed spaghetti squash
Baked chicken parmesan stuffed spaghetti squash boats are the best cozy dinner recipe. Here are step-by-step directions for any level cook and pictures for visual reference:
First, 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 two 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.
With 15 minutes to go, heat a large saute pan with one tablespoon of olive oil over medium. 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.
Finally, 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!
Expert tips for stuffed spaghetti squash
Don’t overbake the squash bowls. Overbaked spaghetti squash is soft and mushy. The bowls will fall apart and collapse if they are overbaked.
Leave at least a ¼ inch thick border so the boats don’t collapse. This is super important! When you shred the spaghetti squash, make sure to leave a wall, or else the boats will collapse in on themselves.
Use rotisserie chicken or raw chicken breast. You can use either! I love using rotisserie chicken because it is already cooked and makes this recipe a lot easier. However, you can shred grilled chicken, baked chicken, air fryer chicken, or cook your own (I left instructions below).
Broil after you stuff the squash. This makes sure everything is warm, and the cheesy on top is melted and bubbly. If you don’t have a broil setting, put the stuffed spaghetti squash boats in the oven at 450°F for 5 – 8 more minutes.
Make it ahead of time. I love this recipe for meal prep! You can make these stuffed spaghetti squash bowls ahead of time and store them in individual airtight containers for a quick lunch or meal-prepped dinner.
Can I use raw chicken breast?
Yes! Here are directions for using raw chicken breast instead of rotisserie chicken.
- Cut up 2 chicken breasts into small bite-sized pieces.
- Add them to the heated pan in step #3 before the onions.
- Cook for 6 – 7 minutes until the chicken is no longer pink.
- Add in the onions and continue with the recipe.
Ingredient substitution suggestions
I only recommend substituting 1 or 2 ingredients since the original recipe is so delicious! Here are my recommendations:
- Fresh Garlic Cloves: You can use 1 – 1.5 teaspoons of garlic powder.
- Yellow Onion: You can use white onion, sweet onion, shallots (use about 4), or red onion.
- Chicken Broth: Use vegetable broth or chicken bone broth.
- Shredded Mozerella: You can use shredded cheddar or your favorite type of cheese. Mozerella is classic to chicken parmesan, so the taste may change if you substitute it with a sharply flavored cheese.
- Spinach: You can use frozen spinach or add frozen peas instead.
- Rotisserie Chicken: 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.
Spaghetti Squash vs. Butternut Squash
Both spaghetti squash and butternut squash are different. Spaghetti squash is low carb, has a mild flavor, and has a stringy spaghetti-like texture once baked. On the other hand, butternut squash has a sweet, nutty flavor and creamy texture when baked. Both are fantastic but stick with spaghetti squash if you are low-carb or keto.
Frequently Asked Questions
Can I use 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.
Can I air fry the spaghetti squash?
Yes! If you want to air fry the spaghetti squash instead of roasting it, here is my favorite 25-minute air fryer spaghetti squash recipe.
Is this recipe gluten-free?
Yes, this recipe is 100% gluten-free.
Can I make it dairy free?
To make these chicken parmesan stuffed spaghetti squash boats dairy free, you need to substitute both the parmesan and mozzarella cheese with your favorite dairy-free alternative. I recommend substituting the parmesan with 3 tablespoons of nutritional yeast and the mozzarella with shredded vegan cheese.
Is spaghetti squash low fodmap?
Spaghetti squash is low FODMAP if you consume a serving size of 1/2 cup.
Is this recipe healthy?
Yes, these baked chicken parmesan stuffed spaghetti squash bowls are healthy! Here’s why: (1) they are made with simple good-for-you ingredients, (2) they are high in lean protein, (3) there is NO ADDED SUGAR, (4) they are packed with spinach that has lots of vitamin A and C, and (5) they make for a balanced and filling meal.
How long does spaghetti squash last?
Uncooked spaghetti squash will last for about 2 weeks. You can tell if it has gone bad if you notice a weird smell or if fuzz is growing around the stem.
Can you freeze spaghetti squash?
Yes, you can freeze cooked spaghetti squash. Simply let it cool after baking, shred it, then place it into freezer-safe bags. You can freeze spaghetti squash for up to 6 months. When you are ready to enjoy, reheat on the stovetop, in the microwave, or the oven at 350°F for 5 – 10 minutes.
How to store and reheat leftovers:
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.
If you loved this recipe, try these next!
- Chicken Parm Stuffed Sweet Potatoes
- Air Fryer Spaghetti Squash
- Balsamic Feta Stuffed Chicken
- Turkey Kale Quinoa Stuffed Peppers
- Chicken Broccoli Pasta Bake
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Chicken Parmesan Stuffed Spaghetti Squash
- 2 small spaghetti squash
- 1 Tbsp + 2 tsp 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 tsp salt, more to taste
- 1 tsp black pepper
- 1 cup shredded mozarella
- Chopped basil or parsley for garnish
- 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!
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