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Spaghetti Squash Chicken Parmesan

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash about 3-4 pounds
  • 2 cups shredded rotisserie chicken
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup fresh basil chopped
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F, cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
  2. Place squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
  3. Use a fork to scrape the squash into spaghetti-like strands, then press strands with paper towels to remove excess moisture.
  4. Mix the squash strands with garlic, Italian seasoning, and 1 cup marinara sauce, then divide back into the squash shells or transfer to a baking dish.
  5. Top with shredded chicken, remaining marinara sauce, mozzarella, and Parmesan cheese, then bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
  6. Garnish with fresh basil before serving.