Description
A cozy, lighter take on baked pasta featuring tender spaghetti squash, savory shredded chicken, and gooey cheese.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30–40 minutes until tender.
- In a skillet over medium heat, combine the shredded chicken, marinara sauce, Italian seasoning, and a pinch of salt and pepper. Heat until warmed through, about 3–5 minutes.
- Once the squash is done, use a fork to scrap the flesh into strands and transfer to a baking dish. Mix in the warm chicken and sauce.
- Top with mozzarella and Parmesan, then return to the oven and bake for 10–15 minutes until the cheese is melted and bubbly. Let rest for 3–5 minutes before serving.
Notes
For extra flavor, garnish with fresh herbs or additional Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg