Chicken Parmesan Stuffed Spaghetti Squash

Course Chicken, Main Course

Cuisine American, Italian Inspired, Southern

Keyword chicken-parmesan-recipes, chicken-parmesan-stuffed-spaghetti-squash, spaghetti-squash-recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 740kcal

Preheat the oven to 400°F. Place spaghetti squash halves cut-side-down in a glass baking dish. Pour in enough water to come 1-inch up the sides of the dish. Microwave on high for 5-8 minutes, or until the squash is tender and can easily be pierced with a fork. Set aside until cool enough to handle.
Meanwhile, in a large skillet on the stovetop, cook onion in olive oil over medium high heat. Cook for 3-5 minutes until softened.
To the skillet add chicken, marinara sauce, garlic salt, Italian seasoning, black pepper, red pepper flakes.cStir well, remove from heat.
To the pan add 1 cup shredded mozzarella cheese and 2 Tbsp Parmesan cheese plus Italian parsley and basil. Stir until fully incorporated.
Assemble: Turn the squash halves cut-side-up and use a fork to loosen the inside of the spaghetti squash into strands. Scoop spaghetti strands into the skillet with the chicken mixture and stir to combine.
Divide the filling mixture and stuff each squash half with the chicken and spaghetti squash mixture and top with reserved mozzarella and Parmesan cheese.
Place the stuffed squash halves in a baking dish and transfer to the preheated oven. Cook for 20-30 minutes, or until hot and bubbly. You can increase the oven temperature to broil to brown the cheese further, if needed.
Garnish with fresh basil and serve.
**Bake the Squash** You can bake the spaghetti squash in the oven, instead of the microwave. Bake at 375°F for 45-55 minutes, then proceed with the recipe as written.

Protein - You can use poached chicken, baked chicken, rotisserie chicken or shredded turkey for this recipe.
Chicken - You can use raw chicken for this recipe. When doing so, cube skinless boneless chicken breasts or chicken thighs with the onion until browned, then proceed with the recipe.
Pasta Sauce - When choosing a marinara sauce, choose a really good brand that you already enjoy. I chose to use Classico four cheese for added flavor. I recommend serving some warm sauce on the side for those who'd like to add more to their squash.
Cheese - You can use a bag of Italian blend of cheese for a timesaver.
Onion - You can use sweet onion for a milder flavor or yellow onion for a stronger onion flavor.
Roast the Squash Upside Down - There's a method to the madness. Roasting the squash upside down allows the interior to steam, making it easier to shred using a fork.
Breadcrumb Topping - You can sprinkle the top with panko bread crumbs tossed with melted butter for a crunchy topping.