Imagine diving into a mouthwatering dish that combines the classic flavors of chicken parmesan with the light, nutritious magic of spaghetti squash - all without the guilt of traditional pasta! These Chicken Parmesan Spaghetti Squash Bowls are about to revolutionize your dinner routine, offering a perfect blend of cheesy, saucy goodness and wholesome ingredients that will make your taste buds dance and your body thank you. Whether you're looking to cut carbs, eat healthier, or simply enjoy an incredible meal, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the squash halves with olive oil and season with salt, pepper, and Italian seasoning. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, prepare your cooked chicken. If using pre-cooked chicken, shred or dice it into bite-sized pieces. If cooking raw chicken, season with salt, pepper, and Italian seasoning, then cook in a skillet until fully done.
- Once the squash is cooked, remove from the oven and let it cool slightly. Use a fork to gently scrape the interior, creating spaghetti-like strands directly in the squash halves.
- Mix the shredded chicken with marinara sauce in a bowl. Spoon the chicken and sauce mixture evenly into each squash half.
- Sprinkle shredded mozzarella and grated Parmesan cheese over the top of each squash half.
- Return the filled squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped basil before serving.
- Serve hot directly in the squash shells as individual portions. Enjoy your low-carb, flavorful Chicken Parmesan Spaghetti Squash Bowls!
Tips
- Choose a ripe spaghetti squash: Look for a squash with a firm, even color and no soft spots or blemishes.
- Make cutting easier: Microwave the whole squash for 3-5 minutes to soften it slightly before cutting, which can help prevent struggling with a tough squash.
- Maximize flavor: Don't skip seasoning the squash before roasting - this builds depth of flavor from the start.
- Check doneness: The squash is ready when the flesh easily separates into spaghetti-like strands with a fork.
- Customize your protein: Feel free to use rotisserie chicken, grilled chicken, or even ground chicken as your protein base.
- Cheese matters: Use freshly grated cheese for the best melting and flavor.
- Prevent soggy bottoms: If you're concerned about excess moisture, pat the roasted squash strands dry with a paper towel before adding sauce and cheese.
- Make it ahead: You can roast the squash and prepare the chicken in advance to make assembly quicker on busy nights.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
