Chicken Parmesan Stuffed Spaghetti Squash

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!

5 from 11 votes

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Prep Time 10

Cook Time 50

Total Time 1

Serving servings

Ingredients

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

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

Course Dinner, Lunch

Cuisine American

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