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Chicken and Spaghetti Squash Bake

Chicken and Spaghetti Squash Bake with Mozzarella and Parmesan

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If winter has you craving cheesy, creamy pastas, but your New Year's resolution begs to differ, Chef Liz has you covered. Here, she swaps out the noodles for tender, roasted spaghetti squash, which she rakes into long, pasta-like strands. The squash is tossed with ground chicken, tomato ragù, and Parmesan, then topped with mozzarella and baked until melty.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 700
  • Protein 52g
  • Total Carb 58g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • spaghetti squash
    • 2 1/2 pounds
    • spaghetti squash
  • parsley
    • 1/8 ounce
    • parsley
  • garlic
    • 3 cloves
    • garlic
  • ground chicken
    • 12 ounces
    • ground chicken
  • crushed tomatoes
    • 1 can
    • crushed tomatoes
  • unsalted butter
    • 4 packets
    • unsalted butter
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • shredded mozzarella cheese
    • 1 ounce
    • shredded mozzarella cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Roast spaghetti squash

    Roast spaghetti squash

    Preheat oven to 450ºF. Rinse all produce. Halve spaghetti squash lengthwise, if needed, then scoop out and discard seeds. Line a baking sheet with foil and add squash, cut-side up. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and pepper as desired. Arrange squash cut-side down and roast until tender, 25-35 minutes. Then, set aside to cool slightly, 5-10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While spaghetti squash roasts, finely chop parsley leaves and stems. Mince garlic.

  3. Cook chicken

    Cook chicken

    Heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add garlic. Sauté, stirring, until fragrant, about 1 minute. Add chicken and cook, breaking up, until browned, about 5 minutes. Add crushed tomatoes and their juices, ½ teaspoon salt, and pepper as desired; stir to combine.

  4. Simmer chicken ragù

    Simmer chicken ragù

    Increase heat under pan with chicken to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add butter and cook, stirring, to combine, 1 minute more (adding the butter at the end of cooking helps the ragù and butter emulsify for creamier texture). Season with ¼ teaspoon salt and pepper; remove pan from heat. Reserve half of chicken ragù in a medium bowl, leaving behind remainder in pan.

  5. Shred and toss squash

    Shred and toss squash

    While ragù simmers, using a large fork or tongs, pull roasted squash flesh to create spaghetti-like strands, raking back and forth until you've reached the outer skins. Discard skins. Transfer spaghetti squash flesh to pan with remaining chicken ragù, along with half of Parmesan. Toss to combine, then spread in an even layer. Top with reserved chicken ragù, spreading evenly, then sprinkle over mozzarella.

  6. Bake and plate chicken and squash

    Bake and plate chicken and squash

    Bake chicken and spaghetti squash until warmed through and mozzarella is melted and golden, 5-6 minutes (this is a great time to get a head start on dishes). Garnish with parsley and remaining Parmesan. Transfer chicken and spaghetti squash bake to serving plates, or serve family-style, directly from pan. Enjoy!

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