Description
This Chicken Parmesan Stuffed Spaghetti Squash is a delightful twist on a classic dish, combining the flavors of tender spaghetti squash, savory chicken, and gooey cheese for a satisfying meal.
Ingredients
Units
Scale
For the 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
For the 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
- 1/2 cup low-sodium chicken broth
- 1 cup fresh baby spinach, chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parmesan, grated
- 1 cup shredded mozzarella
- Chopped basil or parsley for garnish
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Cut squash in half, scrape out seeds, drizzle with olive oil, season, and bake for 35 – 45 minutes.
- Prepare the filling: Saute onions, tomatoes, garlic, and seasonings. Add chicken, marinara sauce, broth, spinach, basil, parmesan, and mozzarella. Simmer.
- Assemble: Scrape squash, add noodles to sauce, fill squash boats with filling, top with mozzarella, and broil until golden.
- Serve: Garnish with basil or parsley, parmesan, and enjoy!
Notes
- Substitute rotisserie chicken with other cooked chicken options.
- Options for using raw chicken breast provided in the notes.
- Variations for dairy-free and storing/reheating instructions included.
Nutrition
- Serving Size: 1 stuffed squash boat
- Calories: 415
- Sugar: 9g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
