Description
This Chicken Parmesan Stuffed Spaghetti Squash recipe is a delicious low-carb twist on a classic favorite. Tender roasted spaghetti squash is filled with seasoned chicken, marinara sauce, and a blend of cheeses, creating a hearty and satisfying meal.
Ingredients
Scale
Spaghetti Squash:
- 2 medium spaghetti squash
- 2 tablespoons olive oil (divided)
Chicken:
- 1 pound boneless, skinless chicken breasts (cut into small cubes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- 1 1/2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare Spaghetti Squash: Slice each spaghetti squash in half lengthwise, scoop out the seeds, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast cut-side down for 35–40 minutes until tender.
- Cook Chicken: In a skillet, cook chicken in remaining olive oil until golden brown. Add seasoning, garlic, and marinara sauce. Simmer for a few minutes.
- Assemble: Scrape the squash strands, fill with chicken mixture, top with cheeses, and bake for 8–10 minutes.
- Serve: Garnish with basil and enjoy hot.
Notes
- For a shortcut, use store-bought rotisserie chicken.
- You can broil the stuffed squash for 2–3 minutes for extra browning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 470
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 105mg
