Description
A lighter, low-carb take on chicken parmesan layered with roasted spaghetti squash, marinara, shredded chicken, mozzarella and Parmesan, baked until bubbly and golden.
Ingredients
Scale
- 1 medium spaghetti squash (about 2 to 3 lb)
- 2 tablespoons olive oil, divided
- 1 pound cooked boneless skinless chicken breasts, shredded or cubed (rotisserie chicken works)
- 2 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, plus extra for sprinkling
- 1/4 cup panko breadcrumbs (optional for topping)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35 to 45 minutes, until the flesh is tender and easily shredded with a fork.
- While the squash roasts, combine the shredded cooked chicken, marinara sauce, minced garlic, Italian seasoning, and a pinch of salt and pepper in a bowl. Stir in 1/2 cup of the mozzarella and 1/4 cup of the Parmesan to incorporate.
- When the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl, discarding the skins. Toss the squash strands with the remaining 1 tablespoon olive oil and adjust seasoning as needed.
- In a greased 9×13-inch baking dish, layer half of the spaghetti squash, then spread the chicken-marinara mixture evenly, and top with the remaining squash. Sprinkle the remaining mozzarella and Parmesan over the top. If using, mix panko breadcrumbs with a little olive oil and sprinkle over the cheese for extra crunch.
- Bake the casserole at 375°F (190°C) for 20 to 25 minutes, until heated through and the cheese is melted. For a golden top, broil for 1 to 3 minutes, watching carefully to prevent burning. Let rest 5 minutes, garnish with fresh basil or parsley, and serve.
Notes
- Salt the squash before roasting and let it sit cut side up for 10 minutes. Dab away any moisture, then roast. It makes the strands less watery.
- If your marinara is very tart, a tiny pinch of sugar smooths it out.
- Breadcrumbs brown faster than you think, so if they are getting too toasty, tent with foil for the last few minutes.
- For a gluten-free version, use gluten-free breadcrumbs or almond flour, and ensure your marinara is gluten-free.
- You can make this ahead by assembling, covering, and chilling up to a day. Bake from cold at 180°C for a bit longer until hot and bubbly.
- If the squash seems very wet, give it a quick squeeze in a clean towel. Usually, letting it steam off for a few minutes is enough.
- Mozzarella for melt, Parmesan for salty bite. Provolone or fontina are also good cheese options.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dinner, Main Dishes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 0mg