Chicken Parmesan Stuffed Spaghetti Squash

Cheesy chicken parmesan stuffed spaghetti squash boats with 33g of protein each. Rotisserie chicken, cherry tomatoes, fresh basil, and melty mozzarella baked into a roasted squash shell. My family asks for these once a week.

5 from 13 votes

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Prep Time 10

Cook Time 50

Total Time 1

Serving servings

Ingredients

For the squash

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

For the filling

1 Tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
10 to 15 cherry tomatoes, halved
4 to 5 larger 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

For topping

1 cup shredded mozzarella, divided
Chopped fresh basil or parsley, for garnish

Instructions

Heat the oven: Preheat to 400°F and line a baking sheet with parchment paper.
Prep the squash: Slice each spaghetti squash in half lengthwise through the stem and scrape out the seeds. Drizzle 2 teaspoons of olive oil over the cut sides and rub it in with your fingers. Season with salt and pepper.
Roast the squash: Place the halves cut side down on the baking sheet and bake for 35 to 45 minutes, until lightly browned outside and fork tender.
Start the sauce: With 15 minutes left on the squash, heat 1 tablespoon olive oil in a large saute pan over medium. Add the onion and cherry tomatoes and saute 3 to 4 minutes, until soft and caramelized. Add the garlic, salt, and pepper, and cook 1 more minute until fragrant.
Finish the filling: Stir in the shredded chicken, marinara, chicken broth, spinach, basil, parmesan, and ½ cup of the mozzarella. Reduce to a simmer and hold until the squash is ready.
Shred the squash: Remove the squash from the oven, flip the halves over, and scrape the inside with a fork. Leave at least a ¼ inch border of squash against the skin so the boats hold their shape. Add the strands to the sauce and stir to combine.
Fill and broil: Spoon the filling into each squash boat and top with the remaining ½ cup mozzarella. Switch the oven to BROIL and broil 3 to 5 minutes, until the cheese is bubbling and golden. Watch closely so it does not burn.
Rest and serve: Garnish with basil or parsley and a sprinkle of parmesan. Let cool 5 minutes before serving.

Notes

Raw chicken breast: Cut 2 chicken breasts into bite-size pieces. Add them to the heated pan in step 4 before the onions and cook 6 to 7 minutes, until no longer pink. Then add the onions and continue with the recipe.

Ground chicken: Use 1 pound, 93% or 99% lean. Add it in step 4 after the onions cook down, break it up with a spatula, and cook 4 to 5 minutes until no longer pink. Then continue with step 5.

Leave a ¼ inch border of squash against the skin when you scrape out the strands, or the boats will collapse when you fill them.

Dairy-free: Substitute the parmesan with 3 tablespoons of nutritional yeast and use shredded vegan cheese in place of the mozzarella.

Storing: Keep leftovers in an airtight container in the refrigerator for 4 to 5 days.

Reheating: Reheat in the oven or toaster oven at 350°F for 5 to 10 minutes. The microwave works too, 1 to 4 minutes until warm.

Nutrition

Course Dinner, Lunch

Cuisine American, Italian

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