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Chicken Parm Spaghetti Squash Bake - Cozy, Cheesy, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 tablespoons olive oil, divided
  • 1 pound cooked chicken, shredded or diced (rotisserie works great)
  • 2 cups marinara sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded low-moisture mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup ricotta cheese (optional, for extra creaminess)
  • 2 tablespoons chopped fresh basil or parsley, plus more for garnish
  • Nonstick spray or a little extra oil for the baking dish

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Prep the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down on the baking sheet.
  3. Roast the squash: Bake for 35–45 minutes, until the shell gives slightly when pressed and the strands pull away easily with a fork. Let cool for a few minutes so it’s easier to handle.
  4. Reduce oven heat: Turn the oven down to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  5. Make the filling: In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and cook for 30–60 seconds, until fragrant. Stir in marinara, Italian seasoning, crushed red pepper, 1/2 teaspoon salt, and black pepper. Fold in the cooked chicken and simmer for 2–3 minutes to marry the flavors. Remove from heat.
  6. Shred the squash: Use a fork to scrape the roasted squash into long strands. Transfer to a large bowl. If the squash seems watery, gently blot with paper towels. This helps prevent a soggy bake.
  7. Combine: To the bowl with squash, add the chicken marinara mixture, 1 cup mozzarella, 1/4 cup Parmesan, ricotta (if using), and chopped basil or parsley. Taste and adjust salt if needed.
  8. Assemble: Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan for a golden, cheesy crust.
  9. Bake: Place in the 375°F oven and bake for 20–25 minutes, until bubbling around the edges and the top is lightly browned. For extra color, broil for 1–2 minutes, watching closely.
  10. Rest and serve: Let the bake rest for 5–10 minutes so it sets. Sprinkle with extra fresh herbs. Serve warm.