This filling, hearty stuffed spaghetti squash is a lower-carb version of your traditional chicken Parmesan with pasta. This chicken Parmesan recipe is still full of cheesy goodness, but has the added benefit of sweet winter squash. If you can't find two small squashes, use one (3-pound) squash and cut each half into two portions when ready to serve.

Source:, October 2019


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.

  • Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.

  • Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.


Equipment: Parchment paper

Nutrition Facts

1 squash boat
409 calories; protein 35g; carbohydrates 34g; dietary fiber 7g; sugars 14g; fat 16g; saturated fat 5g; calcium 261mg; potassium 893mg; sodium 474mg.