Roasted spaghetti squash topped with marinara sauce, grilled chicken, melted mozzarella and fresh basil — a simple, satisfying dinner that feels indulgent without being heavy. I originally didn’t have a name for this dish, but it’s basically an Italian-inspired stuffed squash that’s easy to make any weeknight.
I made this when I was craving something cheesy and had a couple of spaghetti squashes on the counter with no plan. The idea is straightforward: roast the squash until tender, fluff the strands into the shell, top with warm marinara, sliced grilled chicken and cheese, then return to the oven briefly to melt the cheese. It’s a great way to use homemade marinara or a store-bought sauce you already enjoy.
If you’ve never cooked spaghetti squash, it’s a winter squash that separates into spaghetti-like strands when cooked and scraped with a fork. Its flavor is neutral, which makes it ideal for carrying the flavors of sauces, herbs and cheeses. For a quick weeknight version, the squash can be microwaved instead of roasted; both methods are included below.
This recipe is light enough to pair well with a bigger portion of cheese if you want it richer — fresh mozzarella would be lovely — and it’s filling without being heavy. Spaghetti squash, like other winter squashes, is a nutritious choice: it contains vitamins A and C, potassium and fiber, plus some B vitamins such as thiamin and folate. Look for a squash with firm, blemish-free skin that feels heavy for its size, and store it in a cool, dry place for up to a month.
Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
Yield: 4 servings (1 boat per serving) • Total time: about 1 hour 30 minutes
Ingredients
- 2 small/medium ripe spaghetti squash
- Salt and freshly ground pepper, to taste
- 4 thin chicken cutlets (about 3 oz each)
- Pinch of garlic powder
- 1/4 tsp dried oregano
- 2 cups quick marinara sauce, warmed
- 1 cup part-skim shredded mozzarella (about 1 cup)
Instructions
- Preheat the oven to 350°F (175°C).
- Cut each spaghetti squash in half lengthwise and scoop out the seeds and stringy fibers with a spoon. Place the squash halves cut-side up on a baking sheet and season the exposed flesh lightly with salt and pepper.
- Roast the squash for about 1 hour, or until the shell yields to gentle pressure and the flesh is tender. (If you prefer to microwave, place cut halves face-down on a microwave-safe dish, cover, and microwave 8–9 minutes until tender.)
- While the squash is cooking, season the chicken cutlets on both sides with salt, pepper, garlic powder and oregano.
- Heat a grill pan or indoor grill over medium-high heat. When hot, grill the chicken cutlets 3–5 minutes per side, until cooked through. Transfer to a plate and let rest.
- When the squash is done, use a fork to fluff the spaghetti-like strands inside each half, leaving them in their shells. Season the strands with a little salt and pepper. Spoon about 1/4 cup of warm marinara into each squash boat.
- Slice the grilled chicken on the diagonal and arrange the slices over the marinara in each squash half. Spoon an additional 1/4 cup marinara over the chicken, then top each boat with shredded mozzarella.
- Return the stuffed squash halves to the oven and bake just until the cheese melts and the sauce is hot, about 10–12 minutes.
- Garnish with fresh basil leaves if you have them, and serve with grated Parmesan on the side if desired.
Tips and Variations
- For a creamier texture, use fresh mozzarella slices or a blend of mozzarella and a little Parmesan.
- Make this vegetarian by skipping the chicken and adding sautéed mushrooms, spinach or lentils for protein.
- To speed up weeknight prep, roast multiple squashes ahead of time and refrigerate the shells until ready to assemble.
- Season marinara with red pepper flakes for a little heat, or stir fresh herbs into the sauce for brighter flavor.
Nutrition (per serving)
Serving: 1 boat • Calories: 326 kcal • Carbohydrates: 35 g • Protein: 29 g • Fat: 8 g • Fiber: 7 g • Sugar: 10 g • Sodium: 318.5 mg
Nutritional information provided by Heather K Jones, RD (The Diet P.I.).