Chicken Parmesan Stuffed Spaghetti Squash Boats

• 1 medium spaghetti squash
• 2 cups marinara sauce, divided
• 1 pound chicken breast, diced
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F. Halve the spaghetti squash lengthwise and scoop out seeds. Roast cut-side down for 30 minutes.
2. 2 While squash roasts, cook diced chicken in olive oil until browned. Season with basil, oregano, salt, and pepper.
3. 3 In a bowl, mix cooked chicken with 1 cup marinara sauce, 1/4 cup Parmesan, and beaten egg.
4. 4 Scoop out spaghetti strands and stuff each squash half with the chicken mixture.
5. 5 Top with remaining marinara sauce, mozzarella, Parmesan, and breadcrumbs.
6. 6 Bake for an additional 15 minutes until cheese is bubbly and golden.
7. 7 Serve hot and enjoy!

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Spoon or ice cream scoop

Variations

• Add sautéed spinach or mushrooms to the chicken mixture for extra flavor and texture.
• Use panko breadcrumbs for a crispier topping.

Substitutions

• Use zucchini boats instead of spaghetti squash for a quicker prep time.
• Substitute almond flour for breadcrumbs for a gluten-free option.

Pairings

• Red wine such as Chianti complements the flavors beautifully.
• A side of roasted vegetables adds color and nutrients.

Nutrition

Tips

• For a make-ahead option, assemble and refrigerate before baking later.
• Use ground chicken for a quicker cook time if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pair with garlic bread for an indulgent twist.

FAQ