Description
A delicious and wholesome recipe for Chicken Parmesan Stuffed Spaghetti Squash, featuring tender spaghetti squash filled with a flavorful mixture of rotisserie chicken, marinara sauce, and cheese, baked to perfection.
Ingredients
Units
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
Chicken Parmesan 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
Garnish:
- Chopped basil or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half, remove seeds, drizzle with olive oil, season, and bake for 35 – 45 minutes.
- Make Chicken Parmesan Filling: Saute onion, tomatoes, garlic, add chicken, marinara sauce, broth, spinach, basil, parmesan, and mozzarella. Simmer.
- Assemble: Scrape spaghetti squash, mix with sauce, fill each boat with filling, top with cheese, and broil until golden.
- Garnish and Serve: Garnish with basil or parsley, sprinkle with parmesan, and serve warm.
Notes
- Raw Chicken Breast Instructions provided for using raw chicken.
- Various substitutes suggested for rotisserie chicken.
- Options given for chicken broth, garlic, and ground chicken variations.
- Dairy-free and storage/reheating tips included.
Nutrition
- Serving Size: 1 stuffed squash boat
- Calories: 380
- Sugar: 8g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
