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Baked Chicken with Cheesy Tomato Sauce and Herbed Spaghetti Squash Recipe

Baked Chicken with Cheesy Tomato Sauce and Herbed Spaghetti Squash recipe


This is a yummy chicken dish with cheese and tomato sauce. It's served with spaghetti squash that looks like noodles. We use chicken from the store and squash from the oven. It's cheesy and has basil leaves on top.


1 medium spaghetti squash
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1 (30 oz) rotisserie chicken, meat shredded
1/4 cup grated Parmesan cheese
1 small package fresh basil, chopped


Preheat oven to 475°F. Line a baking sheet with foil.
Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven until tender, about 25 minutes.
While the squash is roasting, shred the rotisserie chicken meat and place it in a baking dish.
Pour the marinara sauce over the chicken. Season with garlic powder, remaining salt, and pepper. Stir to combine.
Sprinkle the shredded mozzarella cheese and Parmesan cheese over the chicken and sauce mixture.
Once the squash is done, reduce the oven temperature to 375°F and place the chicken dish in the oven. Bake until the cheese is melted and bubbly, about 10 minutes.
Remove the squash from the oven and let it cool for a few minutes. Then, using a fork, scrape the inside to create spaghetti-like strands.
Serve the baked chicken on top of the spaghetti squash strands. Garnish with fresh basil.

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