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.
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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.
Hi Gaby! What size iron cast skillet do you use?
10 inch!
Hi! I am only cooking for one, do you think I can put half of this in a casserole and freeze it to finish off in oven at a later date? Thanks!
absolutely yes!
Delicious!! Love this one so much.
So good!
How would you suggest to reheat leftovers?
I just re-heat in the microwave!!
Made this last night and it was great! Added Gaby's Tastes Like Pizza seasoning to the onions/garlic/ground chicken mixture which worked perfectly. I'm not normally a fan of spaghetti squash but this is a great dish to use it in. The ground chicken gives it enough heartiness to make it substantial. I also halved the recipe and used a smaller cast iron skillet to make it in since it was only for me. Dinner and lunch again today!
YESSSS! Into this!
I'm not going to lie. I had a spaghetti squash in my fridge and this was the first recipe that came up on Gaby's site. I didn't have chicken...but I just pushed on, Didn't have a marinara sauce, so I subbed with a can of San Marzano tomatoes. The result was still amazing! Maybe I can't technically call what I made a "chicken parm," but it was oohhhhh sooooo good! This might be my new normal. Thanks!
Made this for my roomies last night and we loved it! 10/10 will make again.
It also makes a lot so it will be great for work lunches.
I planned to make this tonight but forgot ground chicken at the store- went somewhere else and could only get cutlets. Would it be ok to just slice up cutlets, you think?
totally! would be so delish!
What temp do you bake it on at the end? I don’t see a temp other than 475 but that seems too high.... Thanks in advance for the help!
Hey Gaby, I'm making this right now! I don't see a new oven temp for the casserole. . .does it go in at the same high heat as the squash??? Thank!!! Anyone?
Cynthia
yes same heat!
This was amazing. I've never been a fan of spaghetti squash, but my mind has been changed. Delicious. It was totally an Aldi meal, except for the burrata, which was a Trader Joe's buy. I would give it more hearts if I could. Thank you!!
Easy and really yummy. I made it ahead 4/5 hours and refrigerated after it cooled. I let it warm up to room temp. about 45 min. until I baked it but needed 20 min to bake.
I made one for my daughter and she liked it too.
I will make it again.
This looks yummy! When roasting the squash, did you drizzle a little olive oil and seasoned it?
yes!
How do you avoid how watery the spaghetti squash gets? I love using it but haven’t been able to find a way to cook it so that it doesn’t release water when added to sauce.
Thank you!
I roast it cut side up which helps some of the moisture evaporate!
I love this inclusion of spaghetti squash. A perfect cool weather meal.