Classic chicken parmesan was one of my favorite pasta dishes growing up. You just can’t beat breaded chicken topped with sauce and melted cheese and served with a big bowl of pasta. Today, we are putting a fun spin on a classic with these chicken parmesan spaghetti squash boats.
We are skipping the breadcrumbs and eggs to keep it super simple. And instead of your typical pasta, we are serving this chicken parm over spaghetti squash! It makes a great lower-carb alternative, ups the veggie intake, and adds lots of fiber to the meal.
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Plus, they are super easy to make. Simply bake your spaghetti squash, saute some chicken with spices, and then stir some marinara sauce and parmesan cheese. Add the mixture to your spaghetti squash and top with mozzarella cheese until melted.
It’s cozy and comforting, packed with protein and veggies, and something everyone will love!
Why you’ll love these chicken parmesan spaghetti squash boats
- a healthy spin on a classic
- it’s made from 8 simple ingredients
- macro-balanced meal – we have protein from the chicken and cheese, carbohydrates from the squash, some healthy fats from the cheese, and fiber from the squash.
Is spaghetti squash healthy?
Spaghetti squash is a great addition to one’s diet. It is a winter squash full of vitamins, minerals, and fiber with one cup having 42 calories and 10 grams of carbs. Spaghetti squash is also super versatile and can be used in different ways such as a simple side dish, in casseroles, or as a substitute for noodles or pasta.
What does spaghetti squash taste like?
While spaghetti squash is a great substitute for pasta, it doesn’t taste like spaghetti. It has a slight sweetness and nuttiness, but is pretty mild and can go with so many flavors, making it a great gluten-free and healthy substitute for pasta.
Is spaghetti squash low in carbohydrates?
Yes, spaghetti squash can be a great low-carb alternative to pasta. It is packed with vitamins, minerals, and fiber, and one cup (155 grams) has 42 calories and 10 grams of carbs. On the other hand, pasta has 221 calories and 43 grams per cup (140 grams).
Chicken parmesan spaghetti squash ingredients
- spaghetti squash
- olive oil
- ground chicken
- garlic
- Italian seasoning
- parmesan cheese
- marinara sauce
- mozzarella cheese
- salt and pepper
How to make chicken parmesan spaghetti squash
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cook your spaghetti squash. Using a sharp knife, cut your spaghetti squash in half lengthwise. Drizzle the flesh of the spaghetti squash with a little olive oil and a sprinkle of salt and pepper. Place cut side down on the baking sheet and roast for 35-40 minutes until tender and the skin gives a little when touched.
- Brown your chicken. When the spaghetti squash has about 10 minutes left, make the chicken. Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook for 5-6 minutes stirring occasionally, until browned on the outside (it will continue to cook as you go). Next, add Italian seasoning, salt, and pepper and stir to coat. If there is a lot of liquid in the pan, remove some of it as it will water down the sauce.
- Add pasta sauce and parmesan cheese and mix to combine.
- When spaghetti squash is done, remove it from the oven and thread flesh with a fork to make spaghetti. Be careful not to break the skin of the squash.
- Assemble. Divide the ground chicken among the 4 halves, making sure to get the sauce and juices. Evenly distribute the mozzarella cheese over the chicken mixture. Place back in the oven for 5-10 minutes until cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
- Enjoy! Garnish with optional toppings and enjoy!
How to bake spaghetti squash
Preheat oven to 375 degrees. Using a sharp knife, cut the squash in half length or width-wise and scoop out the seeds. Lengthwise is more common, but if you cut it width-wise, you will get longer strands of spaghetti (good if you are using it as spaghetti). To the flesh, rub a little oil and sprinkle with salt and pepper. Place it face down on a lined baking sheet. Roast for 35-40 minutes until tender and the skin gives.
What goes with chicken parmesan spaghetti squash
While I find this spaghetti squash chicken parmesan is a complete meal, here are a few suggestions to serve with it.
- salad
- roasted or sauteed veggies – broccoli, green beans, brussels sprouts…
- garlic bread or breadsticks – soak up all that sauce!
Storage and reheating
- refrigerator – store leftovers in an airtight container for up to 4-5 days. I suggest removing the spaghetti squash and filling from the skin for easier storage.
- freezer – I haven’t tried freezing this recipe, but it should work. Remove the spaghetti squash from the skin and place it in a freezer-safe dish. It should last up to 3 months in the freezer.
- reheating – reheat it in the microwave or a skillet until warmed through.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- ground chicken – ground turkey will work instead. You can also use diced chicken breasts or chicken thighs instead of ground if you like.
- garlic – you can use garlic powder instead. If using garlic powder, use 1/2 teaspoon.
- Italian seasoning – feel free to use a mix of dried basil, parsley, oregano, rosemary, and thyme if you don’t have Italian seasoning. You just need 1/2 tablespoon total of dried herbs. The ratio of the herbs shouldn’t matter too much.
- mozzarella cheese – sliced or shredded works the same.
Here are some additions you can add:
- sauteed veggies – cook them with your chicken. Broccoli florets, zucchini, or cherry tomatoes would be great additions.
More healthy spaghetti squash recipes
- chili spaghetti squash casserole
- chicken caesar spaghetti squash boats
- turkey ranch spaghetti squash casserole
- taco spaghetti squash boats
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Chicken Parmesan Spaghetti Squash Boats
equipment
- baking sheet
ingredients
- 2 small spaghetti squashes, cut in half lengthwise (about 2100 grams total)
- 1 tablespoon olive oil
- 1 pound ground chicken (I used 93/7)
- 2 cloves garlic, minced
- 1/2 tablespoon Italian seasoning
- 1/2 cup grated parmesan cheese (1 ounce – I used freshly grated)
- 2 cups pasta sauce
- 3/4 cup thinly sliced mozzarella cheese (4 ounces)
- salt and pepper, to taste
- for topping – fresh basil, parmesan cheese, red pepper flakes…
instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cook your spaghetti squash. Using a sharp knife, cut your spaghetti squash in half lengthwise and remove the seeds. Drizzle the flesh of the spaghetti squash with a little olive oil and a sprinkle of salt and pepper. Place cut side down on the baking sheet and roast for 35-40 minutes until tender and the skin gives a little when touched.
- Brown your chicken. When the spaghetti squash has about 10 minutes left, make the chicken. Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook for 5-6 minutes stirring occasionally, until browned on the outside (it will continue to cook as you go). Next, add Italian seasoning, salt, and pepper and stir to coat. If there is a lot of liquid in the pan, remove some of it as it will water down the sauce.
- Add pasta sauce and parmesan cheese and mix to combine.
- When spaghetti squash is done, remove it from the oven and thread flesh with a fork to make spaghetti. Be careful not to break the skin of the squash.
- Assemble. Divide the ground chicken among the 4 halves, making sure to get the sauce and juices. Evenly distribute the mozzarella cheese over the chicken mixture. Place back in the oven for 5-10 minutes until cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
- Enjoy! Garnish with optional toppings and enjoy!
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Very Nom! I swapped out the chicken for grass fed beef and I also added about 350 grams of grass fed and finished minced beef liver. I also added 7 or 8 crimini mushrooms chopped, about 46 grams of garlic and I also added a few tablespoons of balsamic vinegar at the end . I waaaaaayyyyy over seasoned it to handle the flavor of the beef liver. Thank you for a great base to work off of.
Yum, that sounds good! Totally get that with liver too – it can be strong! Thanks for trying them, Nichole!
This was so yummy, filling, & perfect for meal prep !!
Happy to hear that Daisy! Thanks for trying them!