Chicken Parmesan Stuffed Spaghetti Squash Recipe

Chicken Parmesan Stuffed Spaghetti Squash is my ideal comfort food makeover—hearty, cheesy, and loaded with classic Italian flavors, but with a light and naturally gluten-free twist! If you crave the golden, bubbly goodness of chicken parmesan but want to keep weeknight dinners fresh (and maybe even sneak in some veggies), you’ll fall in love with these spaghetti squash boats. They’re easy to assemble, deeply satisfying, and always a showstopper on the dinner table.

Ingredients You’ll Need

Let’s talk star players! The beauty of Chicken Parmesan Stuffed Spaghetti Squash is that every ingredient is purposeful—each one brings flavor, creaminess, or a burst of color to the party. Here’s what you’ll need (plus a few suggestions and helpful tips along the way):

• Spaghetti Squash: This veggie’s golden strands are the perfect, gluten-free “noodle”—look for squash that feels heavy for its size and has firm, unblemished skin.
• Extra-Virgin Olive Oil: Adds richness and helps everything caramelize beautifully (plus, a drizzle over the squash ensures lovely golden edges).
• Yellow Onion: Sautéed onion gives a subtle sweetness and depth right at the base of your sauce.
• Cherry Tomatoes: They burst with juicy flavor as they roast, adding pops of color and bright tomato essence.
• Fresh Garlic: Don’t hold back on the garlic! It infuses everything with that classic Italian aroma.
• Shredded Rotisserie Chicken or Cooked Chicken Breast: Rotisserie chicken is the ultimate shortcut, but any leftover grilled, roasted, or poached chicken works.
• Marinara Sauce: Choose your favorite—vodka sauce, tomato basil, or classic marinara keep things saucy and satisfying.
• Low-Sodium Chicken Broth: Loosens the sauce so the strands soak up every drop of flavor—use veggie broth for a lighter taste if you’d like.
• Fresh Baby Spinach: A handful of greens wilts right into the filling, boosting nutrition and color.
• Fresh Basil: There’s nothing quite like fresh basil’s aroma to round out the tomato sauce!
• Fresh Parmesan Cheese: Grated parmesan adds nutty, salty richness to the filling and as a finishing flourish.
• Salt & Pepper: Season generously for maximum flavor at every stage.
• Shredded Mozzarella: For that irresistible, stretchy, golden-brown cheesy crown.
• Chopped Basil or Parsley (for garnish): Brightens up your finished boats.

Variations

One of the joys of Chicken Parmesan Stuffed Spaghetti Squash is how easily you can put your own spin on it. Whether you’re seeking a dairy-free adaptation, more veggies, or a way to use up what’s in your fridge, here are some favorites to try:

• Dairy-Free Delight: Use vegan mozzarella and swap parmesan for nutritional yeast—it turns out creamy and delicious, with all the cheesiness you crave.
• Ground Chicken or Turkey: No rotisserie chicken? Cook ground chicken or turkey right in the pan after the onions—perfect for those nights you want extra protein.
• Go Green: Toss in extra spinach, arugula, or sautéed zucchini for a boost of veggie goodness.
• Spice It Up: Add a pinch of red pepper flakes or a spoonful of Calabrian chilis for gentle heat.
• Low-FODMAP or Allium-Free: Skip the garlic and onion if needed, and amp up the basil and tomatoes for vibrant flavor.

How to Make Chicken Parmesan Stuffed Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F and lining a baking sheet with parchment for easy cleanup. Cut each spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil, seasoning with salt and pepper. Place them cut side down on the baking sheet and roast for about 35–45 minutes—your kitchen will be filled with toasty, nutty aromas by the time the squash is fork-tender and golden!

Step 2: Sauté the Veggies

While your squash is roasting, add a generous swirl of olive oil to a large skillet over medium heat. Sauté the chopped onions and cherry tomatoes for a few minutes until soft and slightly caramelized, then toss in the garlic, salt, and pepper. Just a minute or so—your kitchen will instantly smell like an Italian trattoria.

Step 3: Create the Cheesy Chicken Filling

Add the shredded (or chopped) chicken to the pan, followed by your favorite marinara sauce, chicken broth, fresh spinach, basil, and parmesan. Give everything a loving stir, then mix in half the mozzarella. Let it simmer gently so the flavors meld while your spaghetti squash finishes roasting.

Step 4: Scrape and Fill the Squash Boats

Once the spaghetti squash is roasted, flip them over and carefully use a fork to gently fluff and scrape out the golden “noodles”—leave a little border to keep the boats sturdy. Add the scraped squash strands to your skillet and gently combine with the tomato-chicken mixture. Then, pile the filling back into the empty squash shells, making sure each is gloriously stuffed.

Step 5: Broil to Cheesy Perfection

Generously sprinkle the remaining mozzarella over each stuffed boat, then pop the whole tray under the broiler for 3–5 minutes. Keep a close eye—you’re looking for gorgeously bubbly, golden cheese. Finish with fresh basil or parsley and some extra grated parmesan if you like. Let the boats cool for a few minutes, then dig in!

How to Serve Chicken Parmesan Stuffed Spaghetti Squash

Garnishes

No Chicken Parmesan Stuffed Spaghetti Squash is complete without a generous sprinkle of fresh herbs! I love a shower of chopped basil for its sweet aroma, or parsley for a pop of green. Just before serving, add a final dusting of fresh parmesan—every bite has extra savory oomph. If you like a bit of kick, a pinch of red pepper flakes is always a welcome touch!

Side Dishes

This is a meal-in-one, but if you’re looking to round out dinner, you can’t go wrong with a crisp green salad dressed in a lemony vinaigrette, or a platter of simple roasted veggies. A crusty baguette or garlic knots are perfect if you want to soak up the last bits of cheesy sauce. Bonus points for adding a glass of Italian red!

Creative Ways to Present

For a festive presentation, serve the squash boats right on the baking tray or a pretty platter—everyone loves scooping out their own portion. You can also pile the filling into individual ramekins, or “deconstruct” the dish over a bed of baby greens for a lighter, salad-style twist. Leftovers make an incredible hot lunch for meal prep—just warm up and enjoy!

Make Ahead and Storage

Storing Leftovers

To store leftover Chicken Parmesan Stuffed Spaghetti Squash, let the boats cool completely, then transfer them to an airtight container. They stay fresh and flavorful in the refrigerator for up to 4–5 days—just the thing for easy lunches or dinners all week!

Freezing

If you want to freeze the leftovers, I recommend scooping the filling into containers (rather than freezing the whole squash shell). The cheesy chicken mixture freezes beautifully for up to 2 months—simply thaw overnight in the fridge before reheating.

Reheating

To reheat, pop the squash boats or filling in the oven or toaster oven at 350°F until warm and melty (about 10 minutes). You can also zap leftovers in the microwave—just cover and heat in short bursts, stirring in between to keep the cheese gooey throughout.

FAQs

Final Thoughts

If you’re longing for a vibrant twist on an Italian classic that’s cozy yet fresh, Chicken Parmesan Stuffed Spaghetti Squash will be your new favorite. I hope you’ll give this recipe a try—everyone I know falls for that cheesy, saucy goodness wrapped up in every spaghetti squash boat. Don’t be surprised if you find yourself making it on repeat!

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