This post first appeared over at Real Housemoms where I’m a contributor.

Chicken Parmesan Roasted Spaghetti Squash is a delicious version of classic comfort food made with perfectly cooked squash, crisp chicken tenders, your favorite pasta sauce, and melted mozzarella cheese.

A fork digging into chicken parmesan roasted spaghetti squash

Chicken Parmesan Roasted Spaghetti Squash

I LOVE spaghetti squash and roasted spaghetti squash is a simple way to add veggies to your family dinner without giving up all of the flavors of your favorite comfort food.

This Chicken Parmesan is a favorite in my house. Simple roasted spaghetti squash replaces the usual plate full of pasta and I top it with baked chicken tenders, tomato sauce, and melted mozzarella cheese. Even my kids eat spaghetti squash when I make it this way!

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

Top halves of roasted spaghetti squash topped with chicken parmesan

I sub out pasta for vegetables all the time. Sometimes I use zoodles (zucchini noodles) to make favorites like One Pot Low Carb Shrimp Alfredo and Zucchini Pad Thai, but baked spaghetti squash may be my favorite and it’s so easy to make.

How to Roast Spaghetti Squash:

  1. Using a sharp knife cut the squash in half.
  2. Use a spoon to scoop out the seeds (just like a pumpkin!).
  3. Rub a little olive oil, salt and pepper on the inside and outside of the squash and place it on a parchment paper lined baking sheet flat side down. Use a fork to poke holes on the outside of the squash.
  4. Bake it at 400 degrees F for about 40 minutes – 45 minutes, depending on the size. You’ll know it is done when the squash is fork tender.
  5. When it comes out of the oven you flip it over (be careful it’s hot!) and drag a fork through the spaghetti squash. It shreds into these delicious, long strands of squash that are amazing all on their own

Can You Roast Spaghetti Squash Ahead of Time?

Yes! If you want to save time on busy weeknights you can roast your spaghetti squash and place the cooked spaghetti squash strands in an airtight container. They will last up to a week.

If you make your spaghetti squash ahead of time you’ll want to tweak the instructions below slightly. Since you will have removed the strands from the squash skin instead of baking the chicken Parmesan in the squash skins you can place the cooked strands in a baking dish and follow the rest of the instructions from there.

Fork taking a bite of chicken parmesan roasted spaghetti squash

What Kind of Chicken Should I Use for Chicken Parmesan Roasted Spaghetti Squash?

There is no right answer. For this version I used breaded chicken for my chicken Parmesan but if you want to lighten it up or  cut down on the carbs you can substitute grilled chicken or baked chicken.

You can make your own chicken or, to save time (I love shortcuts!), you can buy frozen breaded chicken strips, frozen grilled chicken, or buy a rotisserie chicken. Whatever kind of chicken you choose, you’ll want it to be fully cooked chicken, still warm, to place on top of your spaghetti squash.

How to Make Chicken Parmesan Roasted Spaghetti Squash:

  1. Preheat oven to 400 degrees F.
  2. Cut spaghetti squash in half, remove seeds, and rub each piece with olive oil and sprinkle with salt and pepper.
  3. On a lined baking sheet place each squash half flat side down.
  4. Prick the outside of the squash several times with a fork.
  5. Bake for 45 minutes, or until for tender. Remove for oven and let cool.
  6. Cook the chicken according to package instructions.Once cooked set aside.
  7. Use a fork to create strands of spaghetti squash, leaving them in the squash skin.
  8. Place about 3 strips (or enough to cover the squash) over the strand in each half of the squash.
  9. Spread 1/2 cup of pasta sauce over the chicken on each half of the squash and and sprinkle with 4 ounces of mozzarella cheese on each half.
  10. Place the squash back in the oven and broil for 3-5 minutes, or until cheese is melted. Remove from oven and top with some shredded Parmesan cheese before serving.

Chicken Parmesan roasted spaghetti squash served in the cooked squash

Want More Easy Chicken Dinner Recipes?

CHICKEN PARMESAN BAKED SPAGHETTI SQUASH
Like this recipe? Follow us on Instagram and Pinterest for more
Easy Recipes and Simple Entertaining Ideas!

Servings: 4
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins

Chicken Parmesan Roasted Spaghetti Squash

Chicken Parmesan Roasted Spaghetti Squash is a delicious version of classic comfort food made with perfectly cooked squash, crisp chicken tenders, your favorite pasta sauce, and melted mozzarella cheese.
A fork digging into chicken parmesan roasted spaghetti squash
Print Recipe
0 from 0 votes

Ingredients

  • 1 Spaghetti Squash
  • 1 pound Breaded Chicken Strips about 3 strips per spaghetti squash half
  • 1 cup Pasta Sauce
  • 8 ounces Mozzarella Cheese, shredded
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Cut spaghetti squash in half, remove seeds, and rub each piece with olive oil and sprinkle with salt and pepper.
  • On a lined baking sheet place each squash half flat side down.
  • Prick the outside of the squash several times with a fork.
  • Bake for 45 minutes, or until for tender. Remove for oven and let cool.
  • Cook the chicken according to package instructions.Once cooked set aside.
  • Use a fork to create strands of spaghetti squash, leaving them in the squash skin.
  • Place about 3 strips (or enough to cover the squash) over the strand in each half of the squash.
  • Spread 1/2 cup of pasta sauce over the chicken on each half of the squash and and sprinkle with 4 ounces of mozzarella cheese on each half.
  • 10. Place the squash back in the oven and broil for 3-5 minutes, or until cheese is melted. Remove from oven serve.

Nutrition

Serving: 0.5squash, Calories: 575kcal, Carbohydrates: 48g, Protein: 34g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Cholesterol: 82mg, Sodium: 1908mg, Potassium: 506mg, Fiber: 4g, Sugar: 9g, Vitamin A: 18.8%, Vitamin C: 11.3%, Calcium: 35%, Iron: 9%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: how to roast spaghetti squash, spaghetti squash recipe