Chicken Parmesan Stuffed Spaghetti Squash Recipe

If you’re searching for a weeknight dinner that strikes the perfect balance between cozy comfort and wholesome indulgence, Chicken Parmesan Stuffed Spaghetti Squash is about to steal your heart. Imagine all the flavors you love from classic chicken parmesan—tender chicken, rich tomato sauce, melty cheese—baked inside a golden, noodle-like boat of roasted spaghetti squash. It’s equal parts hearty, cheesy, and utterly irresistible!

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Ingredients You’ll Need

This Chicken Parmesan Stuffed Spaghetti Squash is made from a handful of everyday, colorful ingredients, but each one really shines—adding layers of flavor, creamy melt, and that irresistible comfort we crave. Here’s what makes this dish so memorable (and delicious!).

• Spaghetti Squash: Bakes into golden, tender noodle threads that soak up all the sauce—no actual pasta needed!
• Extra-Virgin Olive Oil: Helps caramelize the veggies and gives the squash a rich, lovely finish.
• Yellow Onion: Sweet, mellow onion adds depth and melts into the sauce with every bite.
• Cherry Tomatoes: They burst and caramelize in the pan, adding little pops of juicy flavor.
• Garlic Cloves: Fresh garlic infuses the filling with that classic Italian aroma—use plenty!
• Shredded Rotisserie Chicken or Chicken Breast: Super convenient and perfectly juicy; use leftover, store-bought, or make your own (see notes below).
• Marinara Sauce: Rao’s Vodka Sauce or Tomato Basil work wonders, but a good-quality jarred or homemade sauce is perfect.
• Chicken Broth: Adds moisture and helps the sauce come together—low-sodium is best to control seasoning.
• Fresh Baby Spinach: Wilts into the filling for a pop of color (and a sneaky nutrition boost).
• Fresh Basil: Bright, herby, and absolutely essential for Chicken Parmesan Stuffed Spaghetti Squash—don’t skip!
• Fresh Parmesan, Grated: Adds nutty, salty magic that ties everything together.
• Salt & Black Pepper: For perfectly balanced flavor.
• Shredded Mozzarella: Melts into that dreamy, bubbly topping we all crave.
• Basil or Parsley (for garnish): A final sprinkle makes this dish look restaurant-worthy.

Variations

One of my favorite things about Chicken Parmesan Stuffed Spaghetti Squash is just how adaptable it is—you can swap out a few ingredients or customize the filling, and every batch feels new. Here are a few ideas to spark your own kitchen creativity:

• Dairy-Free: Substitute the parmesan with nutritional yeast and use your favorite shredded vegan cheese for a creamy, golden finish.
• Use Ground Chicken or Turkey: Swap in ground poultry and sauté until cooked through for a slight twist on the classic.
• Add Veggies: Mix in diced zucchini, mushrooms, or roasted red peppers to make it extra hearty and earthy.
• Different Sauces: Try spicy arrabbiata or herby pesto for a completely new flavor profile with the same easy method.
• Gluten-Free + Low-Carb: The squash is naturally gluten-free, but you can also make this keto-friendly by using a sugar-free or no-added-sugar marinara.

How to Make Chicken Parmesan Stuffed Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F and lining a sturdy baking sheet with parchment. Halve each spaghetti squash lengthwise (I like to use a strong, sharp knife and a little muscle!), scoop out the seeds, and lightly coat the inside with olive oil, salt, and pepper. Place cut-side down and roast until the squash is golden, lightly browned on the outside, and the strands are perfectly fork-tender.

Step 2: Prepare the Chicken Parmesan Filling

While your squash is roasting, get a large sauté pan nice and warm with olive oil. Add chopped onion and halved cherry tomatoes, cooking until they get soft and just begin to caramelize. Add minced garlic, salt, and pepper—let the aromas bloom for a minute to build a savory base. Then, stir in your cooked chicken (or raw, if following the note), marinara sauce, broth, spinach, basil, parmesan, and a little bit of mozzarella. Reduce the heat and let the mixture simmer gently, letting the flavors meld together until squash is ready.

Step 3: Combine the Squash and Filling

Once the squash is cool enough to handle, carefully flip them over and use a fork to rake the flesh into spaghetti-like strands—leave a border so the skins stay sturdy. Add all those golden squash “noodles” directly into your bubbling skillet of chicken parmesan filling, and toss gently to combine every strand with saucy, cheesy goodness.

Step 4: Fill and Broil the Squash Boats

Spoon the cheery, chicken-packed filling back into the empty squash shells, mounding high. Scatter a good handful of shredded mozzarella over the top. Pop the filled squash under the broiler for a few minutes—just until the cheese is bubbling and irresistible. Keep a close watch so nothing burns!

Step 5: Garnish and Serve

Top the bubbling, golden Chicken Parmesan Stuffed Spaghetti Squash with extra chopped basil or parsley, plus a shower of fresh parmesan. Let them cool for a couple minutes (trust me!) and serve hot—straight to your lucky table.

How to Serve Chicken Parmesan Stuffed Spaghetti Squash

Garnishes

Don’t hold back on final touches—a generous sprinkle of freshly chopped basil or parsley, a few curls of shaved parmesan, and an extra crack of black pepper all work wonders. These bright, herby, and salty sprinkles will make your Chicken Parmesan Stuffed Spaghetti Squash look and taste like a restaurant showstopper.

Side Dishes

This is a meal-in-a-boat, but I love to serve it with a crisp green salad (think arugula and lemon vinaigrette), garlic knots, or even a hunk of crusty bread to soak up any extra sauce. If you want to go big, oven-roasted veggies or a simple Capri salad are beautiful pairings as well.

Creative Ways to Present

Serve each Chicken Parmesan Stuffed Spaghetti Squash half right in its own “boat” for maximum wow-factor and easy cleanup. Or, for party appetizers, scoop out the filling and serve in mini squash rounds or bake in individual ramekins topped with extra cheese and fresh herbs. It’s just as stunning for a casual family dinner or your next dinner party spread!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Parmesan Stuffed Spaghetti Squash will keep happily in an airtight container in the fridge for up to 4–5 days. Store the squash and filling together in their original boats, or scoop out the insides and pack them up separately—whatever fits your fridge and lifestyle best.

Freezing

The cooked filling freezes beautifully! Simply cool completely, then transfer to freezer-safe containers (without the squash shells). Thaw in the refrigerator before stuffing into freshly baked squash and bubbling under the broiler for a fresh-out-of-the-oven meal.

Reheating

For best results, reheat your stuffed squash in the oven at 350°F for 5–10 minutes, or until the cheese is melty and the centers are hot. You can also microwave individual servings for a speedy lunch—just cover loosely so things stay moist and saucy.

FAQs

Final Thoughts

This Chicken Parmesan Stuffed Spaghetti Squash is a true kitchen hero—warm, hearty, and loaded with flavor, yet secretly healthy and so easy to make. I hope you’ll give it a try and share it with the people who make your table feel like home. Let every cheesy, saucy, veggie-filled bite remind you how delicious weeknight dinners can be!

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