If you love chicken parmesan but also love feeling like a functional human after dinner, this Spaghetti Squash Chicken Parmesan Bake is your girl. It’s cozy, cheesy, wildly satisfying, and just light enough to justify seconds. Plus it makes for epic leftovers!!
Spaghetti Squash Chicken Parmesan Bake at a Glance
- 🕒 Total Time: ~1 hour
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Italian-American / Comfort Casserole
- 🧂 Flavor Profile: Tender spaghetti squash layered with juicy chicken, rich marinara, melty mozzarella, and Parmesan. Cozy, saucy, and satisfying
- 📖 Dietary Info: Gluten-free; contains dairy and poultry
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 4 days; reheats well and is great for meal prep
- ⭐ Why You’ll Love It: All the comfort of chicken parm with a lighter twist. Bubbly, cheesy, and perfect for weeknights or make-ahead dinners.
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Why I Love This Recipe
You already know I will eat chicken parmesan in basically any form. There are my Meatballs, the classic traditional Chicken Parmesan Cutlets, and I even created a Chicken Parmesan Pizza. But this version hits different. The roasted spaghetti squash mimics pasta in the best way, soaking up all that garlicky marinara and savory ground chicken while keeping things a little lighter. It’s baked until bubbly, topped with mozzarella, and finished with creamy burrata because we are not animals. Spaghetti Squash Chicken Parmesan Bake is so weeknight friendly, make ahead friendly, and perfect for when my house has its usual rotating door of people who magically appear at dinnertime.
Jump to:
Ingredients
- Spaghetti squash
- Olive oil
- Yellow onion
- Garlic
- Kosher salt
- Freshly cracked black pepper
- Ground chicken
- Marinara sauce, use your favorite
- Crushed red pepper flakes
- Shredded mozzarella
- Shredded parmesan
- Burrata
- Fresh basil or oregano
Substitutions & Swaps
🍗 Protein Options
- Rotisserie chicken — major time saver.
- Ground chicken or turkey — brown first, then mix in.
- Breaded chicken cutlets (chopped) — leans into true chicken parm vibes.
- Eggplant or mushrooms — great vegetarian swap.
🍅 Sauce Swaps
- Marinara — classic and balanced.
- Spicy arrabbiata — adds heat.
- Vodka sauce — creamier and indulgent.
- Roasted garlic tomato sauce — deeper flavor.
- Homemade tomato sauce — full control over seasoning.
🧀 Cheese Options
- Mozzarella — melty and essential.
- Part-skim mozzarella — slightly lighter.
- Provolone or fontina — extra gooey and rich.
- Parmesan or Pecorino Romano — sharp, salty finish.
- Ricotta dollops — adds creamy pockets throughout.
🌿 Flavor Boosters
- Fresh basil — brightens everything.
- Red pepper flakes — optional heat.
- Italian seasoning or oregano — extra depth.
- A drizzle of olive oil before baking — keeps it from drying out.
🍽 Topping & Crunch Options
- Toasted panko breadcrumbs — classic chicken parm crunch.
- Crushed croutons — easy shortcut.
- Fresh parsley or extra cheese — finishing touch.
How to Make:
Preheat the oven to 450 degrees F.
Place the spaghetti squash cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 20 minutes, then flip to be cut side down and continue to roast until fork tender and easily shreddable, about 45 to 60 minutes. Remove from the oven and let cool slightly. Using a fork, carefully shred the squash into strands and transfer to a large bowl. Reduce the oven temperature to 400 degrees F if the squash is browning too fast.
Heat the remaining 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium high heat. Add the diced onion and garlic and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
Add the ground chicken and cook, breaking it up with a spoon, until fully cooked and lightly golden, about 10 to 12 minutes. Season with salt and pepper.
Add the shredded spaghetti squash, marinara sauce, and crushed red pepper flakes to the skillet. Stir to combine. Stir in the parmesan cheese.
Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and bake on the top rack until hot and bubbling and the cheese is golden, about 15 minutes.
Remove the Spaghetti Squash Chicken Parmesan Bake from the oven and let sit for 5 minutes. Tear the burrata over the top. Garnish with fresh basil or oregano and serve.
🍝✨ Tips & Tricks for the Best Spaghetti Squash Chicken Parmesan Bake
All the cozy vibes, a little lighter, still wildly satisfying
- Don’t overcook the squash. You want it just tender so the strands hold their shape. Overcooked squash can get mushy and soggy.
- Drain excess moisture. After shredding, let the squash sit for a few minutes and blot with a towel if needed. This keeps the bake from getting watery.
- Season the squash first. Salt and pepper it before assembling so every layer has flavor.
- Use good marinara. Since this recipe is simple, a high-quality sauce makes a big difference. Taste it before using and adjust if needed.
- Layer the cheese thoughtfully. Mix some into the bake for creaminess and save some for the top to get that bubbly, golden finish.
- Bake until just melted and bubbly. You’re warming everything through and melting cheese, not drying it out.
- Broil briefly for color. A quick broil at the end gives you that classic chicken parm look with golden, melty cheese.
- Let it rest before serving. A few minutes out of the oven helps everything set so it scoops cleanly.
- Top with fresh herbs. Basil or parsley right at the end keeps the dish bright and balances the richness.
FAQ's
Can I make this Spaghetti Squash Chicken Parmesan Bake ahead of time?
Yes. Assemble everything except the burrata, refrigerate, then bake when ready. Add burrata right before serving.
Can I freeze Spaghetti Squash Chicken Parmesan Bake?
You can freeze it without the burrata. Thaw overnight in the fridge and reheat until hot and bubbly.
Can I use shredded rotisserie chicken instead?
Absolutely. Skip cooking the ground chicken and stir shredded chicken into the sauce and squash mixture.
Do I have to use burrata in this Spaghetti Squash Chicken Parmesan Bake?
No but also, WHY WOULDN'T YOU?
Similar Recipes
Spaghetti Squash Chicken Parmesan Bake
Ingredients
- 1 medium spaghetti squash halved lengthwise and seeds removed
- 3 tablespoons olive oil divided
- kosher salt and freshly cracked black pepper
- 1 medium yellow onion diced
- 6 cloves garlic roughly chopped
- 1 pound ground chicken
- 2 cups marinara sauce
- ½ teaspoon crushed red pepper flakes
- 1 cup shredded mozzarella
- ½ cup shredded parmesan
- 1 ball burrata cheese
- fresh basil or oregano to garnish
Instructions
- Preheat the oven to 450 degrees F.
- Place the spaghetti squash cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 20 minutes, then flip to be cut side down and continue to roast until fork tender and easily shreddable, about 45 to 60 minutes. Remove from the oven and let cool slightly. Using a fork, carefully shred the squash into strands and transfer to a large bowl. Reduce the oven temperature to 400 degrees F if the squash is browning too fast.
- Heat the remaining 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium high heat. Add the diced onion and garlic and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
- Add the ground chicken and cook, breaking it up with a spoon, until fully cooked and lightly golden, about 10 to 12 minutes. Season with salt and pepper.
- Add the shredded spaghetti squash, marinara sauce, and crushed red pepper flakes to the skillet. Stir to combine. Stir in the parmesan cheese.
- Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and bake on the top rack until hot and bubbling and the cheese is golden, about 15 minutes.
- Remove from the oven and let sit for 5 minutes. Tear the burrata over the top. Garnish with fresh basil or oregano and serve.
Notes
- Don’t overcook the squash. You want it just tender so the strands hold their shape. Overcooked squash can get mushy and soggy.
- Drain excess moisture. After shredding, let the squash sit for a few minutes and blot with a towel if needed. This keeps the bake from getting watery.
- Season the squash first. Salt and pepper it before assembling so every layer has flavor.
- Use good marinara. Since this recipe is simple, a high-quality sauce makes a big difference. Taste it before using and adjust if needed.
- Layer the cheese thoughtfully. Mix some into the bake for creaminess and save some for the top to get that bubbly, golden finish.
- Bake until just melted and bubbly. You’re warming everything through and melting cheese, not drying it out.
- Broil briefly for color. A quick broil at the end gives you that classic chicken parm look with golden, melty cheese.
- Let it rest before serving. A few minutes out of the oven helps everything set so it scoops cleanly.
- Top with fresh herbs. Basil or parsley right at the end keeps the dish bright and balances the richness.
This recipe looks great but can you please help clarify a couple of things? There's contradicting instructions to roast the squash cut side up in some instances and cut side down in others - which is best? Also, it says to roast the squash at 475 and then after reduce the temp to 400 "if needed". If needed for what? I read through the older comments and you said the skillet should go into the oven at 475. I haven't made spaghetti squash in years and would love to avoid a watery mess. Thank you!!
just re-wrote to make everything way more clear!!
Loved this! I doubled the chicken and added some Tuscan seasoning. So delish!
How do you keep the squash from being watery after baking? I’m about to give up on spaghetti squash!
First recipe I’ve tried from you and I’m a huge fan! I make spaghetti squash often, so this is going on my list of favorites!
so happy to hear it!
Delicious! A definite repeat!
Hi! Can you use frozen butternut squash spirals for this recipe if you warm them up first?! Thanks in advance!
never tried it but sounds delish!
I needed something new to make with spaghetti squash and ground chicken and found the perfect one right here. It turned out great and my husband loved it! We're not big on really spicy, so I cut the dried red pepper amount in half and it was just right. I'll be coming back to this one often!
THIS. WAS. SO. DELICIOUS. My mouth is watering just thinking about it
Easy, healthy, delicious! Plenty of leftovers too, which is always a plus. Absolutely will be making again.
Spaghetti squash isn't my cup of tea BUT this recipe is UH-MAZING! I'll def. eat spaghetti squash if it's this recipe! It was so easy to throw together and tasted amazing! I didn't have any burrata but did have ricotta that needed to be used up! Def. a great recipe to add to the menu rotation!
Tasty and easy! Perfect for fall!
This is fantastic. Very easy and delicious.
Do you think it would work to substitute shredded chicken (in place of ground chicken)? Thanks!! Can’t wait to try this recipe!
totally
So delicious, will be on repeat in this house.