Easy Chicken Stuffed Spaghetti Squash
Low-carb and gluten-free, this Easy Chicken Stuffed Spaghetti Squash is packed with a healthy mix of spinach, peas, and ground chicken smothered in a deliciously spiced tomato sauce. Topped with a blend of aged cheese and baked until melty, this dish is so comforting to dig into.
This Easy Chicken Stuffed Spaghetti Squash is such a hit when I serve it. This comforting meal is packed with flavor and healthy ingredients. And it tastes so darn delicious.
I love spaghetti squash. To me, its mild flavor and spaghetti-like strands make it the perfect accompaniment (and serving dish) for everything from spicy chickpeas to delicious chicken and vegetables in a spicy tomato sauce. Not to mention it is so darn filling.
This is a filling dish as spaghetti squash is high in fiber and nutrients. It is low in calories with 1 cup of cooked spaghetti squash having only 42 calories! Spaghetti squash is gluten-free and relatively low in carbs too.
But, spaghetti squash can be hard to cut.
How can I make spaghetti squash easier to cut?
Sometimes spaghetti squash can be hard and tricky to cut.
So, to make it easier to cut, I poke some slits in it with a sharp knife. Then, I place the whole spaghetti squash on a microwave-safe dish and microwave it for about 4-5 minutes.
The spaghetti squash will be hot, so I use a kitchen towel to take it out of the microwave and place it on a cutting board. After it has cooled for about 10 minutes or so, it is ready to be cut into.
However, if you are blessed with some serious arm strength and a very sharp knife, feel free to skip the microwaving, and go right ahead to slicing it into spaghetti squash halves.
How to cook spaghetti squash in the oven?
When I want tender spaghetti squash that is ready in no more than 40 minutes, after I have cut and prepped the spaghetti squash, I wrap the cut side of the halves in foil, place them on a baking sheet, and bake them in a 400-degree oven.
TIP: Using this easy method of covering the halves with foil always guarantees that the spaghetti squash is baked perfectly. There are no uneven spots and no burnt bits. The resulting baked spaghetti squash is so tender it can be shredded easily with a fork.
When making recipes like this, I usually prep and place the spaghetti squash in the oven. While the spaghetti squash cooks, I go about preparing the delicious chicken and veggie filling.
What are the ingredients needed to make this chicken-stuffed spaghetti squash recipe?
The ingredient list might be long, but you probably already have some of these 15 ingredients in your kitchen:
- Oil
- Spaghetti squash
- Ground chicken
- Onion
- Garlic cloves
- Dried Oregano
- Smoked paprika
- Red pepper flakes
- Dried Basil
- Celery
- Frozen peas
- Frozen spinach
- Marinara sauce
- Parmesan cheese
- Cheddar cheese
I also used some kosher salt and black pepper to season these protein-packed low-carb Chicken Stuffed Spaghetti Squash boats.
Adaptations and Substitutions
- Oil
I used olive oil but any oil will do in this recipe.
- Spaghetti squash
I grabbed some spaghetti squash at Aldi’s. However, if you cannot find any, a good low-carb substitute would be Orangetti squash or zucchini.
- Ground chicken
I used ground chicken in this recipe, but the ground chicken could be substituted for ground turkey, raw chicken breasts, or even some leftover roasted chicken.
- Onion + Garlic
I like to use fresh onion and garlic in this recipe. If you are not a fan of peeling and chopping these two, most stores sell peeled and chopped onion and garlic in the produce section and I would suggest using this instead.
- Spices and herbs
I used a blend of oregano, basil, smoked paprika, and red pepper flakes. However, the smoked paprika can be substituted with chili powder. The red pepper flakes can be left out. And, the oregano and basil can be substituted with some Italian seasoning. Or, you could use some harissa instead of the spices and herbs listed. Or, you can use your favorite blend of spices.
- Vegetables
I used a mix of celery, frozen peas, and frozen spinach. However, your favorite frozen or fresh veggies can be used instead.
- Marinara sauce
I love this store-bought marinara pasta sauce. But, you could use some homemade marinara in this recipe instead.
- Cheese
I used a combination of parmesan cheese and cheddar cheese. The reason behind using these two is that I am lactose intolerant and these aged cheeses are a lot easier on my gut. If you do not have any issues with digesting lactose, you could use some mozzarella cheese and Colby Jack or any other melty cheese you love.
Instructions
- I like to start this recipe out by cutting the spaghetti squash in half. Then, I scrape out the seeds and strings in the middle. Then, I drizzle or spray some olive oil into the center of the spaghetti squash halves. After that, I wrap the cut side of each of the halves with aluminum foil.
- I place the aluminum foil-wrapped spaghetti squash halves in a preheated oven and let them roast undisturbed.
- While the squash is roasting, I peel and chop the onion and ginger. I also wash and cut the celery.
- Then, I add some oil to a medium pan and add in the ground chicken. I drizzle on the smoked paprika, basil, oregano, and red pepper flakes and saute the chicken for about 10 minutes until it is cooked through.
- Then, I add the chopped onion and garlic to the pan with the spiced ground chicken. I also add in the chopped celery, the frozen peas, and frozen spinach and stir this mixture well.
- I add in the marinara and let this come to a simmer. Then, lower the temperature on the stove and let it cook for about 8-10 minutes.
- When the squash is ready, remove the foil from the baked squash. Then, place spoonfuls of the chicken and vegetable stuffing into the spaghetti squash boats.
- Top the chicken mixture with cheese and for 15 minutes or so until the cheese is bubbly or broil these boats for 5-6 minutes.
- Sprinkle on some green onion or chopped fresh parsley and this Chicken Stuffed Spaghetti Squash is ready for dinner.
What to serve with this chicken stuffed spaghetti squash?
This dish can be served with some simple roasted veggies or a fresh salad.
How do you store leftovers and reheat them?
Leftovers of this dish can be stored in an airtight container, in the refrigerator, for 5-7 days.
These leftovers can be reheated by placing them in a microwave-safe dish and microwaving them on high for about a minute. Or, the leftovers can be placed in an oven-safe dish and baked in a preheated oven for about 5-8 minutes until heated through.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
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Vegetarian Sheet Pan Dinner Recipe With Orangetti Squash
Ingredients
- 1 medium Spaghetti squash
- 2 tbsp Olive oil
- 1 lb ground chicken
- 1/2 yellow or red onion (1/2 cup approximately)
- 4 fresh garlic cloves 2 tbsp. approx.
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1 stalk celery
- 1/4 cup Frozen peas
- 1/2 cup Frozen spinach
- 1.5 cups marinara sauce
- 1/4 cup Parmesan cheese (flaked)
- 1/2 cup Cheddar cheese (grated)
- Salt and pepper to taste and green onions or fresh parsley to garnish with.
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Cut the spaghetti squash in half. Then, scrape out the seeds and strings from the middle of the spaghetti squash. Drizzle or spray some olive oil into the center of the spaghetti squash halves and wrap the cut side of each of the halves with aluminum foil.
- Place the aluminum foil-wrapped spaghetti squash halves on a baking tray and in the preheated oven and let them bake for 40 minutes.
- While the squash is baking, peel and chop the onion and ginger. And, wash and cut the celery.
- Then, add some oil to a medium pan and add in the ground chicken.
- Drizzle on the smoked paprika, basil, oregano, and red pepper flakes and sauté the chicken for about 10 minutes until it is cooked through.
- Then, add the chopped onion and garlic to the pan with the spiced ground chicken. Also add in the chopped celery, the frozen peas, and frozen spinach and stir this mixture well.
- Then add in the marinara sauce and let this come to a simmer. Lower the temperature on the stove and let it cook for about 8-10 minutes.
- Season it with salt and pepper to taste and set it aside until the squash is ready.
- When the squash is ready, carefully remove the foil from the baked squash (do not turn off the oven). Then, place spoonfuls of the chicken and vegetable mixture into the spaghetti squash “boats”.
- Top the chicken mixture with the cheddar cheese and parmesan cheese.
- Place the cheese-topped chicken stuffed spaghetti squash on the baking tray and back in the oven for 15 minutes or so until the cheese is melted and bubbly. Or if you are short on time, you can preheat your broiler and place the spaghetti squash to broil for 5-6 minutes or until the cheese is bubbly and melted.
- Sprinkle on some green onion or chopped fresh parsley and these Chicken Stuffed Spaghetti Squash are ready for dinner.
Delicious! Easy to make and very tasty! Made recipe as is with the small addition of some chilli powder along with the smoked paprika. So good! Thank you for a great recipe!
Such a beautiful meal all combined into one! So vibrant and delish!