I'll eat chicken parmesan in basically any form - but give me something that's a bit lighter like this Spaghetti Squash Chicken Parmesan Bake and I am here for it!
We've done chicken parmesan ever which way here on WGC over the past few years. I can't help it. It's truly my favorite dish of all times and the flavors that come along with it make me infinitely happy.
I'll eat it in meatball form. Whip it up the traditional way. Load it up with some pasta. Or even throw the flavors on top of a pizza ... you name it. Recently I made it into a bake with some spaghetti squash in the name of keeping things light and OMG it's a keeper. The spaghetti squash acts exactly like a pasta and absorbs the flavors of the chicken parmesan mixture perfectly. Everything get baked into a skillet or casserole dish and topped with cheese. You can even go so far as to serve it with burrata if you want to be extra decadent!
The result is a perfectly baked Spaghetti Squash Chicken Parmesan Bake / casserole-ish dish. It comes together in no time, especially if you bake the spaghetti squash off ahead of time and then toss it into the chicken once the recipe calls for it!
Spaghetti Squash Chicken Parmesan Bake
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 6 cloves garlic, roughly chopped
- kosher salt and freshly cracked black pepper
- 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 475 degrees F.
- Place the prepped spaghetti squash on a baking sheet, cut side up, and drizzle with olive oil, salt and pepper and roast until fork tender and easily shreddable, about 45-60 minutes. Remove and carefully shred the squash and transfer to a bowl
- Heat the oil in a large nonstick cast iron skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the ground chicken and cook, stirring occasionally, until the chicken is cooked through and the onions are golden brown, 10 to 12 minutes. Remove from the heat and season with salt and pepper.
- Add the spaghetti squash, marinara sauce and red pepper flakes to the skillet with the chicken mixture and stir to combine. Add the parmesan and stir.
- Sprinkle with the mozzarella. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Add burrata on top. And season with salt and pepper as needed. Garnish with fresh herbs and serve
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.