12 Delicious Spaghetti Squash with Chicken Recipes

Just when you thought spaghetti squash couldn’t get any more versatile, we’re here to prove you wrong with 12 mouthwatering recipes that pair this seasonal favorite with chicken for a perfect weeknight dinner. Whether you’re craving comfort food or looking for a healthy twist on classic dishes, these recipes are sure to inspire your next meal. Keep reading to discover your new go-to spaghetti squash creation!

Spaghetti Squash with Chicken Alfredo

Whisking together the rustic charm of spaghetti squash with the creamy indulgence of chicken Alfredo, this dish is a testament to the beauty of balancing health and decadence. Perfect for those seeking a lighter take on a classic comfort food, it promises a delightful interplay of textures and flavors.

Ingredients

• For the spaghetti squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chicken Alfredo:
  • 1 lb chicken breast, cubed
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with olive oil, then season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, melt butter in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink, about 6-8 minutes. Tip: Ensure the chicken is evenly cubed for uniform cooking.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the heavy cream, stirring constantly to combine.
5. Reduce heat to low and stir in Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the sauce thickens slightly, about 3-4 minutes. Tip: For a smoother sauce, grate the Parmesan cheese finely.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Divide the strands between plates and top with the chicken Alfredo sauce.
7. For an extra touch of elegance, garnish with freshly chopped parsley or a sprinkle of additional Parmesan cheese before serving. Tip: Let the squash cool slightly before handling to avoid burns.

Fluffy strands of spaghetti squash provide a light, nutritious base that beautifully complements the rich, creamy Alfredo sauce. Serve this dish with a side of steamed vegetables or a crisp green salad for a complete meal that’s as satisfying as it is wholesome.

Spaghetti Squash Chicken Parmesan

Kickstarting a culinary journey that marries health with indulgence, this Spaghetti Squash Chicken Parmesan transforms the classic Italian favorite into a low-carb masterpiece, without sacrificing an ounce of flavor or texture.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 2 tbsp olive oil
• For the topping:
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 30-35 minutes, until tender.
2. While the squash roasts, prepare the chicken. Combine almond flour, Parmesan cheese, garlic powder, salt, and pepper in a shallow dish. Dip each chicken breast in the beaten egg, then coat in the almond flour mixture.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Tip: Ensure the oil is hot before adding the chicken to prevent sticking.
4. Once the squash is done, use a fork to scrape the flesh into strands. Divide the squash between two plates, top with the cooked chicken, marinara sauce, mozzarella, and Parmesan cheese.
5. Broil for 2-3 minutes, until the cheese is bubbly and golden. Tip: Watch closely to prevent burning under the broiler.
6. Garnish with fresh basil before serving. Tip: Fresh basil adds a bright contrast to the rich flavors of the dish.

This dish offers a delightful contrast of textures, from the tender strands of spaghetti squash to the crispy, golden chicken. The melty cheese and vibrant basil elevate it to a comforting yet sophisticated meal, perfect for a cozy dinner that doesn’t weigh you down.

Spaghetti Squash with Chicken and Pesto

Vibrant and versatile, spaghetti squash serves as the perfect canvas for a dish that marries the lightness of poultry with the herbaceous punch of pesto, creating a meal that’s as nutritious as it is flavorful.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium-high heat.
6. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook in the skillet for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing into strips.
8. For the pesto, combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped.
9. With the processor running, slowly add the 1/2 cup olive oil until the mixture is smooth. Stir in 1/4 tsp salt.
10. Use a fork to shred the roasted spaghetti squash into strands and divide between plates.
11. Top the squash with sliced chicken and drizzle with pesto.

Rich in texture and bursting with fresh flavors, this dish offers a delightful contrast between the tender squash strands and the juicy chicken, all brought together by the vibrant pesto. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Spaghetti Squash Chicken Stir Fry

Just when you thought spaghetti squash couldn’t get any more versatile, this Spaghetti Squash Chicken Stir Fry comes along to prove otherwise. Combining the delicate strands of roasted squash with the hearty bite of chicken and a medley of vibrant vegetables, this dish is a testament to the beauty of simple, wholesome ingredients.

Ingredients

• For the squash: 1 medium spaghetti squash, halved and seeded
• For the stir fry: 2 tbsp olive oil, 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 1 red bell pepper (sliced), 1 cup broccoli florets, 2 cloves garlic (minced)
• For the sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger

Instructions

1. Preheat your oven to 400°F. Place the spaghetti squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the red bell pepper and broccoli for 3-4 minutes, until just tender. Add the garlic and cook for an additional 30 seconds, until fragrant.
4. Whisk together the soy sauce, honey, rice vinegar, and ginger in a small bowl. Pour the sauce into the skillet with the vegetables, stirring to combine.
5. Return the cooked chicken to the skillet, along with the shredded spaghetti squash. Toss everything together until well coated and heated through, about 2 minutes.

With its tender chicken, crisp-tender vegetables, and sweet-savory sauce clinging to every strand of squash, this stir fry is a delightful play on textures and flavors. Serve it in the hollowed-out spaghetti squash shells for a presentation that’s as impressive as it is delicious.

Spaghetti Squash with Chicken and Mushrooms

Revered for its versatility and healthful allure, spaghetti squash serves as the perfect canvas for a medley of flavors, especially when paired with succulent chicken and earthy mushrooms. This dish, a harmonious blend of textures and tastes, is a testament to the beauty of simple, wholesome ingredients coming together to create something truly extraordinary.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chicken and mushrooms:
  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 cups sliced mushrooms
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
• For the garnish:
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
5. Add the sliced mushrooms to the skillet with the chicken and cook for an additional 5 minutes, or until the mushrooms are soft and golden.
6. Once the squash is done, use a fork to scrape the flesh into strands. Divide the squash strands between plates, top with the chicken and mushroom mixture, and garnish with grated Parmesan cheese and chopped fresh parsley.

Fluffy strands of spaghetti squash provide a delicate base for the rich, savory flavors of the chicken and mushrooms, while the Parmesan adds a salty depth. For an extra touch of elegance, serve this dish with a side of crusty bread to soak up any remaining juices.

Spaghetti Squash Chicken Enchilada Bake

Radiating warmth and comfort, this dish marries the subtle sweetness of spaghetti squash with the bold flavors of chicken enchiladas, creating a harmonious blend that’s both nutritious and indulgent.

Ingredients

• For the squash:
  • 1 medium spaghetti squash, halved and seeded
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup enchilada sauce
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
• For the topping:
  • 1/2 cup shredded Mexican cheese blend
  • 2 tbsp chopped fresh cilantro

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
4. While the squash roasts, in a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder. Mix well to ensure the chicken is evenly coated.
5. Once the squash is cooked, use a fork to scrape the flesh into strands. Reduce the oven temperature to 375°F.
6. In a baking dish, layer the spaghetti squash strands and the chicken mixture alternately, ending with a layer of squash on top.
7. Sprinkle the shredded cheese evenly over the top layer of squash.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.

Golden and bubbling straight from the oven, this bake offers a delightful contrast between the tender squash strands and the hearty, spiced chicken filling. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of richness.

Spaghetti Squash with Chicken and Spinach

Brimming with vibrant flavors and wholesome ingredients, this Spaghetti Squash with Chicken and Spinach is a delightful dish that marries the earthy sweetness of squash with the lean protein of chicken and the fresh, leafy goodness of spinach. Perfect for a nutritious weeknight dinner, it’s as pleasing to the palate as it is to the eye.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the chicken and spinach:
  • 2 boneless, skinless chicken breasts, cubed
  • 2 cups fresh spinach
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
5. Add the fresh spinach to the skillet with the chicken and cook for 2-3 minutes, just until the spinach wilts.
6. Once the squash is done, use a fork to scrape the flesh into strands. Divide the squash strands between plates and top with the chicken and spinach mixture.

Unveil a dish where the tender strands of spaghetti squash perfectly complement the savory chicken and wilted spinach, creating a harmonious blend of textures and flavors. Serve it garnished with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for an extra touch of elegance.

Spaghetti Squash Chicken Caesar Salad

Whisking together the rustic charm of spaghetti squash with the classic allure of a Caesar salad, this dish transforms the ordinary into the extraordinary. A harmonious blend of textures and flavors, it’s a testament to the beauty of simple ingredients coming together in perfect unison.

Ingredients

• For the spaghetti squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Caesar dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 2 cups romaine lettuce, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup croutons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt.
3. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
5. In a small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the Caesar dressing.
6. Use a fork to shred the roasted spaghetti squash into strands. In a large bowl, combine the squash strands with romaine lettuce, sliced chicken, and Caesar dressing. Toss gently to coat.
7. Garnish with additional grated Parmesan cheese and croutons before serving.

Best enjoyed fresh, this Spaghetti Squash Chicken Caesar Salad offers a delightful contrast between the crisp lettuce and tender squash, with the creamy dressing tying all the elements together. For an extra touch of elegance, serve it in the hollowed-out spaghetti squash shells.

Spaghetti Squash with Chicken and Tomatoes

This season, spaghetti squash emerges as the star of the table, offering a lighter twist on traditional pasta dishes. Tossed with succulent chicken and vibrant tomatoes, it’s a harmonious blend of flavors and textures that promises to delight.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the chicken and tomatoes:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scoop out the seeds.
2. Drizzle the cut sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning with 1/2 tsp dried oregano and 1/4 tsp black pepper. Cook for 5-7 minutes, until the chicken is golden and cooked through.
4. Add the minced garlic and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes, until the tomatoes soften and release their juices, creating a light sauce.
5. Once the squash is done, use a fork to scrape the flesh into strands. Gently toss the squash strands with the chicken and tomato mixture until well combined.

Kaleidoscopic in color and bursting with freshness, this dish offers a satisfying crunch from the squash paired with the juiciness of tomatoes and the heartiness of chicken. Serve it in the hollowed-out squash shells for an eye-catching presentation that’s as practical as it is beautiful.

Spaghetti Squash Chicken Fajita Bowls

Perfectly balancing health and flavor, Spaghetti Squash Chicken Fajita Bowls offer a delightful twist on traditional fajitas, featuring tender chicken, vibrant peppers, and onions nestled atop a bed of naturally stringy spaghetti squash, all brought together with a harmonious blend of spices.

Ingredients

• For the spaghetti squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chicken fajitas:
  • 2 boneless, skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 tsp fajita seasoning
  • 1/2 tsp salt
• For serving:
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each half with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add the chicken strips to the skillet and cook for 5-7 minutes, until no longer pink.
7. Remove the chicken from the skillet and set aside.
8. In the same skillet, add the sliced bell peppers and onion, cooking for 5 minutes until softened.
9. Return the chicken to the skillet, add 2 tsp fajita seasoning and 1/2 tsp salt, stirring to combine and cook for an additional 2 minutes.
10. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands and divide between two bowls.
11. Top the spaghetti squash with the chicken fajita mixture.
12. Garnish with fresh cilantro and serve with lime wedges on the side.

Amazingly, the spaghetti squash provides a light, slightly sweet base that contrasts beautifully with the savory, spiced chicken and peppers. For an extra touch of indulgence, drizzle with a bit of sour cream or sprinkle with crumbled queso fresco before serving.

Spaghetti Squash with Chicken and Broccoli

Vibrant and wholesome, this Spaghetti Squash with Chicken and Broccoli dish marries the subtle sweetness of squash with the hearty richness of chicken and the crisp freshness of broccoli, creating a symphony of flavors that’s as nutritious as it is delicious.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chicken and broccoli:
  • 1 lb chicken breast, cubed
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp butter
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through.
4. Add the broccoli florets to the skillet with the chicken. Cook for an additional 4-5 minutes, until the broccoli is bright green and tender-crisp.
5. Once the squash is done, use a fork to scrape the flesh into strands. In a large bowl, combine the squash strands with the chicken and broccoli mixture.
6. In a small saucepan, melt 1 tbsp butter over low heat. Stir in 1/4 cup grated Parmesan cheese and 1/4 tsp red pepper flakes until the cheese is melted and the sauce is smooth.
7. Pour the sauce over the squash, chicken, and broccoli. Toss gently to combine everything evenly.

Mouthwatering and satisfying, this dish offers a delightful contrast of textures—from the tender strands of squash to the juicy chicken and crisp broccoli. For an extra touch of elegance, serve it in the hollowed-out squash shells, garnished with a sprinkle of fresh herbs.

Spaghetti Squash Chicken Tetrazzini

Nestled within the heart of comfort food classics, this dish marries the delicate strands of spaghetti squash with the creamy, savory depths of chicken tetrazzini, offering a lighter twist on the beloved original.

Ingredients

• For the spaghetti squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chicken and sauce:
  • 2 cups cooked chicken, shredded
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp melted butter

Instructions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush the inside of each half with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in milk, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Add shredded chicken and mix until well combined.
6. Once the squash is cooked, use a fork to scrape the flesh into strands. Mix half of the strands into the chicken sauce, then spoon the mixture back into the squash shells.
7. Combine breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle over the filled squash halves.
8. Broil for 2-3 minutes, or until the topping is golden brown and crispy.

Combining the tender, slightly sweet strands of spaghetti squash with the rich, creamy chicken tetrazzini creates a dish that’s both comforting and sophisticated. For an elegant presentation, serve each stuffed squash half on a plate garnished with fresh parsley and a sprinkle of Parmesan.

Conclusion

Ready to transform your dinner routine? These 12 spaghetti squash with chicken recipes offer a delightful mix of flavors and simplicity, perfect for any home cook. Whether you’re craving something cheesy, spicy, or herby, there’s a dish here for you. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article to your Pinterest board for easy access later. Happy cooking!