Description
Delicious and satisfying Chicken Parmesan Stuffed Spaghetti Squash recipe that combines the flavors of chicken Parmesan with the goodness of spaghetti squash. A healthy and low-carb alternative to traditional pasta dishes.
Ingredients
Units
Scale
For the Spaghetti Squash:
- 2 small spaghetti squash
- 1 tablespoon + 2 teaspoon extra-virgin olive oil, divided
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
For the Chicken Parmesan Filling:
- 1 small yellow onion, finely chopped
- 10 - 15 cherry tomatoes, halved
- 4 - 5 large garlic cloves, minced
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts (chopped into bite-size pieces)
- 3 cups marinara sauce
- 1/2 cup low-sodium chicken broth
- 1 cup fresh baby spinach, chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parmesan, grated
- 1 cup shredded mozzarella
- Chopped basil or parsley for garnish
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F. Cut the spaghetti squash in half, remove the seeds, drizzle with olive oil, salt, and pepper, and bake cut side down for 35-45 minutes.
- Prepare the Filling: Saute onions, tomatoes, and garlic. Add chicken, marinara sauce, broth, spinach, basil, parmesan, and mozzarella. Simmer until squash is ready.
- Assemble: Scrape the inside of the cooked squash, mix with the sauce, fill the boats, top with mozzarella, and broil until golden.
- Serve: Garnish with basil or parsley and parmesan. Let cool slightly before serving.
Notes
- Raw Chicken Breast Instructions
- Rotisserie Chicken Substitute
- Chicken Broth Substitution
- Fresh Garlic Cloves Alternative
- Ground Chicken Option
- Dairy-Free Modification
- Storage and Reheating Instructions
Nutrition
- Serving Size: 1 stuffed squash boat
- Calories: 380
- Sugar: 9g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
