Recipe Of The Month

Chicken Parmesan-Stuffed Spaghetti Squash 

This filling, hearty stuffed spaghetti squash is a lower-carb version of your traditional chicken Parmesan with pasta. 

Recipe Ingredients 

• 2 1 1/2-pound spaghetti squashes 

• 1½ tablespoons olive oil 

• 1-pound boneless, skinless chicken breasts, cut into 1-inch cubes 

• 2 cups chopped yellow onion 

• 5 cloves garlic, chopped 

• 1 cup lower-sodium marinara sauce 

• ½ teaspoon crushed red pepper 

• ¼ cup shredded low-moisture, part-skim mozzarella cheese 

• ¼ cup grated Parmesan cheese 

Preparation 

1. Preheat oven to 400°F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves). Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside. 

2. Increase oven temperature to 450°. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan. 

3. Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving. 

Recipe Nutrition 

Total Fat 16 g; Saturated Fat 5 g; Sodium 474 mg; Potassium 893 mg; Protein 35 g; Calcium 261 mg; Calories 409 kcal; Carbohydrate Total 34 g; Fiber 7 g;