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Stuffed Spaghetti Squash


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  • 4 Chicken Breasts
  • 2 Spaghetti Squash
  • 2 Cans of Low sodium Diced Tomatoes
  • 1 8oz package of Mushrooms
  • 1 8oz package of mozzarella cheese
  • 1 Onion-optional
  • 1 Green Pepper-Optional
  • 1 Tbsp of Garlic Powder
  • 1 Tbsp of Basil
  • 1 tsp of Red pepper flakes



Step 1

Cut squash in half, scoop out seeds, and rinse
Cover both halves with saran wrap
Microwave 8-10 minutes for each half until soft inside

Preheat oven to 400°

Slice your mushrooms, onion, and green pepper

In a skillet put all ingredients except your cheese and squash

Cover, bring to boil, reduce heat, and simmer until chicken is cooked through, approximately 20-30 minutes.

Take your squash and stir up inside of squash pulling the squash off the edges, but leave in squash shell. (It should look like spaghetti)

Put a heaping spoonful of tomato mixture on top of each squash and a chicken breast.

Sprinkle Mozzarella all over top of mixture and squash.

Place the stuffed squash in oven on cookie sheet

Bake at 400° for 20 minutes until cheese starts to brown

Serve with extra red pepper flakes and Parmesan cheese

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