Recipe: Chicken Parmesan Spaghetti Squash Bowls
There’s a reason spaghetti squash has become so popular as a noodle alternative. It has a mild flavor and is versatile for use in almost any cuisine! This veggie still counts as a starch, but it offers some wonderful nutrients.
Spaghetti squash is rich in antioxidants such as vitamin C and beta-carotene (a pre-cursor of vitamin A), to help protect the body against damaging free radicals. These vitamins also have other purposes such as wound healing, immune system function, and maintaining important body tissues. This squash also contains fiber to help promote digestive health and control “bad” LDL cholesterol levels.
If you want to be adventurous, spaghetti squash can be prepared for different recipes using a slow cooker or Instant Pot as well. Try the many other veggie noodle alternatives if you enjoy this one.
Chicken Parmesan Spaghetti Squash Bowls
- 1 spaghetti squash (around 3 lbs)
- 1 Tbsp olive oil, plus additional for drizzling
- 1/2 C shredded low-moisture mozzarella cheese, divided
- 1/2 C grated Parmesan cheese, divided
- 1 lb ground chicken breast
- 1 tsp salt
- 1/4 tsp black pepper
- 24 oz jar tomato-basil marinara sauce
- 5 oz fresh spinach
- Fresh basil leaves, finely chopped
- Panko bread crumbs
- Move the center rack of your oven down to create enough space for the spaghetti squash. Preheat the oven to 400°F.
- With a large, sharp knife, slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle olive oil on the inside of the spaghetti squash halves, using your hands to ensure that the inner cavity and outer edges all have a light coating of olive oil. Place the spaghetti squash cut-side down on the baking sheet and transfer to the preheated oven. Roast for 30 to 40 minutes or until lightly browned, fork tender, and strands pull apart from outer skin easily (it may still be a bit firm on the outside). The time will vary depending on the size of your squash.
- Remove the baking sheet from the oven and flip the squash so that it’s cut-side up. When the spaghetti squash is cool to the touch, using a large fork, scrape against the flesh to loosen the squash into “spaghetti-like” strands. Leave strands in the shell of the spaghetti squash and set aside.
- Heat 1 Tbsp olive oil in a large skillet on the stove over medium-high heat. Add the ground chicken and season with salt and pepper. Cook, stirring frequently and breaking the chicken apart in the pan with a wooden spoon. Continue cooking until the chicken is no longer pink, roughly 4 to 5 minutes.
- Reduce the heat to medium-low and stir in tomato-basil marinara sauce and spinach. Simmer, stirring often, for 3-5 minutes.
- Remove the skillet from heat. To skillet, add the spaghetti squash strands, 1/4 C of the mozzarella and 1/4 C of the Parmesan. Stir to combine.
- Divide mixture between serving dishes and top each portion with the remaining mozzarella and Parmesan, divided between servings. Sprinkle with 1-2 Tbsp bread crumbs and finely chopped basil before serving, if desired.
TIP: If the skin of the squash is too hard to cut through, place the whole squash directly on the oven rack and roast it for 15 minutes in the preheating oven. Remove the squash from the oven and try cutting it again. The skin will have softened. Careful – the squash will be very hot. Use oven mitts to hold the squash in place while cutting.
- For the jar of marinara: homemade marinara, or 28 oz can crushed tomatoes (seasoned with 2 teaspoons Italian seasoning)
- For the ground chicken breast: ground beef, ground turkey breast, precooked chicken breast tenderloins (diced, shredded, or whole), or tempeh*
- *Tempeh is a vegetarian protein made from fermented soy beans. It can easily be sliced, cubed or crumbled to use in this recipe in place of the chicken, if desired. To prepare, add it to the pan with the sauce and spinach to simmer until heated through.
- For the mozzarella and parmesan cheese: dairy-free mozzarella and parmesan
Recipe Modified From: https://www.thekitchn.com/5-ingredient-spaghetti-squash-recipes-23041593