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Two halves of roasted spaghetti squash filled with chicken parmesan and melted mozzarella cheese
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Chicken Parmesan Stuffed Spaghetti Squash

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 2 servings
Calories: 480kcal

Ingredients

  • 1 medium spaghetti squash (approx. 2-3 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups cooked chicken breast, shredded
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped

Instructions

  • Preheat oven to 400°F (200°C).
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  • Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
  • Place squash cut-side down on a baking sheet and roast for 40 to 45 minutes until tender.
  • Remove squash from oven and use a fork to scrape the flesh into spaghetti-like strands, keeping them inside the shell.
  • In a bowl, combine shredded chicken and marinara sauce.
  • Distribute the chicken and sauce mixture evenly into the squash shells, mixing slightly with the squash strands.
  • Top each half with shredded mozzarella, parmesan cheese, and breadcrumbs.
  • Return to the oven or place under a broiler for 5 to 10 minutes until the cheese is melted and golden brown.
  • Garnish with fresh parsley before serving.