Chicken Parmesan Stuffed Spaghetti Squash

You may be wondering, what is spaghetti squash? Spaghetti squash is not to be confused with butternut squash, even though both are a similar in size and a larger variety of squash. When roasted, butternut squash results in a creamy almost buttery soft texture. Spaghetti squash on the other hand, earned its descriptive name due to the stringy texture of the flesh after cooking. The interior can easily be shredded with a fork and the strings resemble strands of spaghetti, hence the name. Both varieties have a center filled with seeds that have to be removed before cooking. Spaghetti squash is packed with nutrients and fiber and the texture makes it a tasty substitute for pasta.

Chicken Parmesan Stuffed Spaghetti Squash

This stuffed Chicken Parmesan Spaghetti Squash is a tasty way to add variety to the family dinner rotation. It's a fresh and delicious take on stuffed squash that's certain to become a favorite.

Course: Chicken, Main Course Cuisine: American, Italian Inspired

Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

Servings: 2 servings Calories: 740kcal

Ingredients

• 1 large spaghetti squash sliced in half from top to bottom
• 2 cups shredded rotisserie chicken
• 1 cup marinara sauce (i.e. Four cheese or similar)
• 1/2 cup finely chopped onion
• 1 Tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp dry Italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes optional
• 2 cups shredded mozzarella cheese divided
• 4 Tbsp grated Parmesan cheese
• 1 Tbsp chopped fresh basil plus additional leaves for garnishing
• 2 tsp chopped Italian parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with fresh basil and serve.

Notes

When serving this as a side dish, divide into 4 servings. 

Nutrition

Serving: 1serving | Calories: 740kcal | Carbohydrates: 47g | Protein: 75g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 2644mg | Potassium: 1516mg | Fiber: 10g | Sugar: 22g | Vitamin A: 2125IU | Vitamin C: 22mg | Calcium: 845mg | Iron: 4mg