Chicken Parmesan Stuffed Spaghetti Squash Recipe

If you’re craving classic comfort but want something extra nourishing (and gluten-free!), Chicken Parmesan Stuffed Spaghetti Squash delivers! It’s a cozy twist on Italian favorite flavors—tender spaghetti squash “noodles” cradle juicy chicken, gooey mozzarella, and herby marinara, all broiled to cheesy perfection. Trust me, after one bite you’ll want this in your regular dinner rotation!

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Ingredients You’ll Need

Each ingredient in Chicken Parmesan Stuffed Spaghetti Squash brings flavor, texture, and color to every bite. From juicy shredded chicken to sweet tomatoes and fresh basil, these kitchen staples come together for the easiest, most satisfying stuffed squash you’ll ever make.

• Spaghetti Squash: The star of the show—it’s naturally stringy, low-carb, and creates the perfect “boat” for your filling.
• Extra-Virgin Olive Oil: Brings a rich, fruity base and keeps everything golden and moist.
• Yellow Onion: Chopped finely, this gives a subtle sweetness without overpowering the sauce.
• Cherry Tomatoes: Halved for pops of bright, juicy flavor—excellent for that fresh burst in each bite.
• Garlic: Essential for real Italian flair; mince it for even flavor distribution.
• Shredded Chicken Breast or Rotisserie Chicken: Rotisserie makes it super speedy, but you can swap in any cooked chicken you have on hand!
• Marinara Sauce: Use a great jarred sauce (Rao’s Vodka Sauce is amazing!) or homemade for extra depth.
• Chicken Broth: Adds richness and moisture—sub with veggie or bone broth as needed.
• Fresh Baby Spinach: For color, nutrients, and a tender green touch.
• Fresh Basil: Just a handful infuses the dish with garden-fresh aroma and flavor.
• Fresh Parmesan: Adds salty, nutty cheesiness that truly makes it “Parmesan.”
• Salt & Black Pepper: Key for seasoning every layer of this dish to perfection.
• Shredded Mozzarella: For that classic melty, stretchy cheese finish—don’t be shy!
• Chopped Basil or Parsley (for garnish): Lively green color and a burst of herbal freshness to finish the dish.

Variations

One of the best things about Chicken Parmesan Stuffed Spaghetti Squash is how adaptable it is. If you want to mix things up—whether for dietary needs, what’s on hand, or simply your mood—these easy swaps and additions let you make it truly your own.

• Dairy-Free: Use plant-based mozzarella and nutritional yeast instead of traditional cheeses to keep things creamy and satisfying without the dairy.
• Vegetarian: Swap shredded chicken for sautéed mushrooms or white beans for a plant-powered, equally hearty filling.
• Different Proteins: Ground chicken or turkey also works great—just brown with the onion at the start for a speedy protein boost.
• Extra Veggies: Toss in bell peppers, zucchini, or kale with the sauce for even more color and nutrients.
• Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce for those who love a little heat.

How to Make Chicken Parmesan Stuffed Spaghetti Squash

Step 1: Prepare and Roast the Squash

Start by preheating your oven to 400°F. Carefully slice your spaghetti squash in half lengthwise (through the stem), then scoop out those pesky seeds. Rub the cut sides with olive oil, sprinkle with salt and pepper, and place them cut-side down on a parchment-lined baking sheet. Roast until the squash is golden and fork-tender, about 35–45 minutes—this gives you the perfect foundation for those cheesy, saucy flavors later!

Step 2: Sauté the Veggies and Start the Sauce

As the squash nears the finish line, heat olive oil in a large sauté pan over medium. Sauté onion and cherry tomatoes for 3–4 minutes, letting them soften and caramelize. Add in minced garlic, salt, and pepper, cooking for another minute until fragrant—your kitchen will already start to smell amazing!

Step 3: Build the Chicken Parm Filling

Stir the shredded chicken into the pan, along with marinara sauce, chicken broth, chopped spinach, fresh basil, parmesan, and half the mozzarella. Allow everything to mingle over a gentle simmer until the flavors come together and the sauce gets luscious. If you’re using leftover or rotisserie chicken, this step is ultra-fast!

Step 4: Fill and Broil the Squash Boats

Once the spaghetti squash is ready, flip over the halves and lightly scrape with a fork to loosen those signature squash noodles, leaving a border to keep your “boats” intact. Gently stir the squash strands into the chicken mixture, then pile it all back into the squash shells. Top with the rest of your mozzarella, and broil for 3–5 minutes until the cheese is bubbling, golden, and irresistible!

Step 5: Garnish & Serve

Let your Chicken Parmesan Stuffed Spaghetti Squash rest for a few minutes before serving so you don’t burn your tongue on that molten cheese. Finish with chopped basil or parsley and another sprinkle of parmesan—then dig in while it’s still hot and melty!

How to Serve Chicken Parmesan Stuffed Spaghetti Squash

Garnishes

Nothing beats the look (and taste!) of freshly chopped basil or parsley sprinkled on top of bubbling hot Chicken Parmesan Stuffed Spaghetti Squash. A final dusting of grated parmesan makes it pop—feel free to add a drizzle of extra-virgin olive oil for restaurant-level shine and richness.

Side Dishes

This dish totally stands on its own, but it’s also fabulous with a crisp Caesar salad, simple steamed green beans, or roasted broccoli. For a hearty meal, pair it with garlic breadsticks or a side of roasted potatoes—there’s no wrong answer here!

Creative Ways to Present

Serving these squash “boats” right in their shells is always a crowd-pleaser, but you can also scoop the filling onto a platter for a family-style approach. Hosting? Layer the filling into individual ramekins and broil for adorable mini Chicken Parmesan Stuffed Spaghetti Squash casseroles. Dress things up with microgreens or edible flowers for a special occasion!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Parmesan Stuffed Spaghetti Squash will keep beautifully for up to 4–5 days in an airtight container in the fridge. Just make sure it’s cooled before you pack it up—this helps maintain that creamy, saucy texture!

Freezing

For longer storage, the cooked, cooled filling (removed from the squash boats) freezes well up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating and stuffing back into the squash—or enjoy it as a “bake” straight from your meal prep stash!

Reheating

For best results, reheat leftovers in a 350°F oven or toaster oven for 5–10 minutes, which keeps the cheese melty and the filling moist. The microwave also works (1–4 minutes, depending on portion size), though the cheese may not be as bubbly. Add a splash of broth if needed to revive the sauciness!

FAQs

Final Thoughts

I hope you’re inspired to whip up this cozy, flavorful Chicken Parmesan Stuffed Spaghetti Squash soon! It’s warm, satisfying, and feels a little special every time—just the kind of meal I love sharing with family and friends. Give it a try, and let your kitchen fill with those irresistible Italian aromas—your taste buds will thank you!

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