Chicken Spaghetti Squash
A comforting and flexible dish that turns roasted spaghetti squash into a savory vehicle filled with shredded chicken, cheese, and tomatoes.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 can (15 ounces) diced tomatoes, drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper
- to taste Fresh basil for garnish (optional) Use for an aromatic finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds.
- Place the squash cut-side down on a baking sheet lined with parchment paper and roast for about 30-40 minutes.
Mix Filling
- While the squash roasts, combine the shredded chicken, drained diced tomatoes, ricotta, half the mozzarella, Parmesan, garlic, oregano, garlic powder, salt, and pepper in a large bowl.
Combine and Bake
- Once the spaghetti squash is cool enough to handle, scrape out the strands into a big bowl.
- Fold the squash strands into the chicken mixture.
- Pour the combined mixture back into the empty squash shells, pressing gently.
- Top with the remaining mozzarella and return the stuffed squash to the oven for another 10-15 minutes.
Serve
- Garnish with fresh basil and serve warm.
Notes
This dish makes for fantastic leftovers; reheat in the oven to keep cheese bubbly. Can be prepared ahead by storing the filling in the fridge.