1largespaghetti squashsliced in half from top to bottom
2cupsshredded rotisserie chicken
1cupmarinara sauce (i.e. Four cheese or similar)
½cupfinely chopped onion
½teaspoondry Italian seasoning
¼teaspooncrushed red pepper flakesoptional
2cupsshredded mozzarella cheesedivided
4tablespoongrated Parmesan cheese
1tablespoonchopped fresh basilplus additional leaves for garnishing
2teaspoonchopped Italian parsley
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 can easily be pierced with a fork. Set aside until cool enough to handle.
Meanwhile, in a large skillet, 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. Mix well, remove from heat. Add 1 cup shredded mozzarella cheese and 2 tablespoon Parmesan cheese plus Italian parsley and basil. Stir until fully incorporated.
To assemble: Turn the squash halves cut-side-up and use a fork to loosen the strands. Scoop spaghetti strands into the skillet with the chicken mixture and stir to combine. 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.
Garnish with fresh basil and serve.
When serving this as a side dish, divide into 4 servings.