This filling, hearty stuffed spaghetti squash is a lower-carb version of your traditional chicken Parmesan with pasta.
Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet.
Bake until tender when pierced with a knife, about 40 minutes.
Repeat with the remaining squash halves.)
Let the squash cool for 10 minutes.
Place the squash strands in a large bowl and set aside.
Increase oven temperature to 450 degrees F. 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.
Bake until the cheese is melted, 8 to 10 minutes.
Let stand for 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
