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Chicken & Tomato–Stuffed Spaghetti Squash

Say hello to this scrumptious Chicken Tomato Stuffed Spaghetti Squash, a delightful twist on your classic spaghetti dish. Packed with juicy chicken and fresh tomatoes, this guilt-free meal will have your taste buds dancing!

Tasty Team
99% would make again
Chicken & Tomato–Stuffed Spaghetti Squash


for 4 servings

  • 1 large spaghetti squash
  • salt, to taste
  • pepper, to taste
  • olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • 3 cloves garlic, minced
  • 4 roma tomatoes, diced
  • 8 oz spinach (225 g)
  • 24 oz marinara sauce (680 g), 1 jar
  • ½ cup fresh basil (20 g)
  • ¼ teaspoon red pepper, crushed

Nutrition Info

  • Calories 250
  • Fat 7g
  • Carbs 21g
  • Fiber 4g
  • Sugar 10g
  • Protein 27g

Estimated values based on one serving size.


  1. Preheat oven to 375˚F (190˚C).
  2. With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
  3. Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
  4. Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
  5. Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
  6. Stack the basil leaves and roll them up. Cut into slices and add to pan.
  7. Add crushed red pepper, and stir until the ingredients are fully incorporated.
  8. Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
  9. Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
  10. Enjoy!
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Chicken & Tomato–Stuffed Spaghetti Squash