Spaghetti squash is such a fantastic vegetable that turns into these light, spaghetti-like strands when cooked, making it a fun and healthy alternative to regular pasta. With its slightly sweet and mild flavor, it pairs wonderfully with all kinds of sauces and toppings, from tomato-based to creamy or even just a simple drizzle of olive oil and herbs.
I love using spaghetti squash because it feels like I’m treating myself without any guilt—it’s low in calories but still filling enough for dinner. One of my favorite tricks is to roast the squash until it’s perfectly tender, then fluff it up with a fork to get that classic spaghetti texture. From there, I can get creative with whatever ingredients I have on hand, which makes dinner feel fresh and never boring.
These recipes for spaghetti squash dinners are great when you want something easy, wholesome, and satisfying. Whether you’re cooking for a busy weeknight or a relaxed weekend meal, spaghetti squash works beautifully as the base. I often pair it with protein and lots of veggies, but it’s just as lovely with a simple sauce and a sprinkle of cheese. It’s a meal that feels both tasty and good for you, and that’s always a win in my book.
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Pick a medium squash that feels heavy for its size. If you can’t find spaghetti squash, zucchini noodles or shiritaki noodles can be a low-carb substitute.
Cooked Chicken: Using cooked, shredded chicken saves time. Rotisserie chicken is a great shortcut. For a vegetarian twist, try using cooked chickpeas or sautéed mushrooms instead.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully and adds creaminess. Parmesan provides a nice sharp finish. You can swap mozzarella for cheddar or Monterey Jack if you prefer, and nutritional yeast is a good vegan alternative.
Marinara Sauce: Feel free to use homemade or store-bought. For a lighter version, use fresh diced tomatoes and herbs. Tomato sauce can also work.
How Do You Turn a Spaghetti Squash into Tender, Fluffy “Noodles”?
Roasting spaghetti squash properly is the key to that perfect spaghetti texture. Here’s how I do it:
- Cut squash in half lengthwise and scoop seeds out.
- Drizzle cut sides with olive oil, sprinkle salt and pepper.
- Place halves cut side down on a baking sheet lined with foil or parchment to prevent sticking.
- Roast at 400°F (200°C) for 40-50 minutes until a fork slides in easily.
- Let it cool a bit, then use a fork to scrape the flesh gently to create spaghetti-like strands.
Don’t press too hard when scraping; you want light strands that hold together loosely but don’t mush. This step really makes the dish feel like a pasta alternative.
Equipment You’ll Need
- Baking sheet – for roasting the spaghetti squash evenly without mess.
- Sharp chef’s knife – to safely cut the tough squash in half.
- Spoon – to scoop out the seeds easily.
- Fork – perfect for shredding the squash flesh into noodle-like strands.
- Mixing bowl – to combine chicken, sauce, and cheese before stuffing.
- Oven-safe dish or the squash shells themselves – for baking the stuffed squash.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground turkey or Italian sausage for a different protein profile.
- Add sautéed spinach or kale for extra greens and nutrients.
- Use feta or goat cheese instead of mozzarella for a tangier taste.
- Mix in your favorite spices like smoked paprika or red pepper flakes for a bit of heat.
How to Make Cheesy Baked Spaghetti Squash with Chicken and Herbs
Ingredients You’ll Need:
For The Spaghetti Squash:
- 1 medium spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For The Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup marinara or tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1 ½ cups shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
For Garnish:
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
The entire recipe takes about 1 hour and 10 minutes. This includes 10 minutes for preparation, 40-50 minutes to roast the squash, and 10-15 minutes to bake the stuffed squash until the cheese melts and is bubbly.
Step-by-Step Instructions:
1. Prepare and Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast for 40-50 minutes until the flesh is tender and easily pierced with a fork.
2. Scoop Out Spaghetti Strands
Remove the squash from the oven and let it cool for a few minutes. Use a fork to gently scrape the flesh inside each half to form spaghetti-like strands, while keeping them in the squash shell.
3. Mix the Filling
In a mixing bowl, combine the shredded chicken, marinara sauce, minced garlic, Italian seasoning, and half of the shredded mozzarella cheese. Stir well to blend all the flavors.
4. Assemble and Bake
Spoon the chicken mixture evenly into the squash halves, spreading it out to fill each side. Sprinkle the remaining mozzarella and the Parmesan cheese on top. Return the stuffed squash halves to the oven and bake for 10-15 minutes, or until the cheese melts and becomes golden and bubbly.
5. Garnish and Serve
Remove the squash from the oven. Sprinkle with fresh chopped parsley or cilantro for a bright finish. Serve warm and enjoy a wholesome, cheesy, and delicious dinner!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen cooked chicken, but make sure to thaw it completely before mixing it with the sauce. Thaw overnight in the fridge or use the microwave’s defrost setting to speed things up.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the spaghetti squash and chicken mixture a day ahead. Store them separately in airtight containers in the fridge, then assemble and bake just before serving for the best texture.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the cheese melty and the squash tender.
Can I Substitute the Cheese?
Yes! Mozzarella can be swapped with cheddar, Monterey Jack, or a vegan cheese alternative. Parmesan can be replaced with nutritional yeast for a dairy-free option.
