Spaghetti Squash Chicken Parmesan Bake

5 from 17 votes

Spaghetti Squash Chicken Parmesan Bake with ground chicken, marinara, mozzarella, and burrata. A lighter, cheesy weeknight dinner recipe.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

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.

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.