Description
This Chicken Parmesan Stuffed Spaghetti Squash is a healthy and delicious low-carb twist on classic chicken parmesan. Roasted spaghetti squash halves are filled with a savory mixture of shredded chicken, marinara sauce, sautéed vegetables, fresh herbs, and cheese, then broiled to golden perfection. It’s a complete meal that’s easy to prepare, packed with flavor, and perfect for weeknight dinners.
Ingredients
Scale
Spaghetti Squash
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoon extra-virgin olive oil, divided
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
Filling
- 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
- 3 cups marinara sauce
- ½ cup low-sodium chicken broth
- 1 cup fresh baby spinach, chopped
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh parmesan, grated
- 1 cup shredded mozzarella cheese
Garnish
- Chopped fresh basil or parsley
- Additional grated parmesan cheese
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (204°C). Cut each spaghetti squash in half lengthwise and carefully scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and black pepper. Place the squash halves cut side down on a baking sheet and roast for 35-45 minutes, or until the flesh is tender and easily scraped with a fork to create spaghetti-like strands.
- Prepare the Filling: While the squash roasts, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the finely chopped onion, halved cherry tomatoes, and minced garlic. Sauté for about 5-7 minutes until the onions are translucent and the tomatoes are softened. Stir in the shredded chicken, marinara sauce, and low-sodium chicken broth. Add the chopped spinach, fresh basil, grated parmesan, and mozzarella cheese to the skillet. Simmer the mixture gently, stirring occasionally, until the squash is ready.
- Assemble: Once the squash is cooked and cool enough to handle, use a fork to scrape the flesh into strands directly in the squash halves, mixing it gently with the sauce in the skillet. Fill each squash half generously with the chicken and sauce mixture. Sprinkle additional mozzarella cheese on top of each filled squash half.
- Broil: Place the filled squash halves on a baking sheet and set the oven to broil. Broil for 3-5 minutes, watching closely, until the cheese on top is melted and golden brown.
- Serve: Remove from the oven and garnish with chopped fresh basil or parsley and additional grated parmesan cheese. Let the stuffed squash cool slightly before serving to allow the flavors to meld.
Notes
- You can substitute shredded rotisserie chicken with cooked chicken breasts for a fresher homemade option.
- Adjust the seasoning to taste, especially salt and pepper, after combining the filling.
- Broil carefully as cheese can burn quickly; keep an eye during the last step.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
