Chicken Spaghetti Squash
A comforting and easy recipe that transforms leftover chicken and spaghetti squash into cheesy, fork-and-knife boats for a cozy dinner.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken Can use rotisserie or leftover chicken
- 1 can diced tomatoes (15 ounces), drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Divided: half for mixing, half for topping
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste salt and pepper
- for garnish fresh basil Optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place cut-side down on a baking sheet lined with parchment paper and roast for about 30-40 minutes until tender.
Filling
- In a bowl, mix together shredded chicken, drained diced tomatoes, ricotta, half of the mozzarella, Parmesan, garlic, oregano, garlic powder, salt, and pepper.
- After the squash is cool enough to handle, scrape the strands into a bowl.
- Fold the squash strands into the chicken mixture.
Assembly and Baking
- Pack the mixture back into the squash shells.
- Top with the remaining mozzarella cheese.
- Bake for another 10-15 minutes until cheese is golden and bubbly.
- Garnish with fresh basil if desired before serving.
Notes
This dish can be prepped ahead and stored in the fridge before baking. Leftovers keep well for 3-4 days and can be reheated easily. Substitutions for ingredients are flexible, such as using cottage cheese instead of ricotta or any melty cheese instead of mozzarella.