Get ready to transform your dinner routine with a mind-blowing culinary creation that combines the best of low-carb eating and cheesy indulgence! Our Four Cheese Chicken Stuffed Spaghetti Squash is not just a recipe – it's a flavor explosion that will make your taste buds dance and your diet goals cheer. Imagine diving into a boat of tender spaghetti squash, packed with juicy chicken and four different types of melted cheese that will have you forgetting all about traditional pasta dishes forever!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife, ensuring even halves.
- Scoop out the seeds and inner pulp from both squash halves using a spoon. Discard the seeds or save for roasting later.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the shredded chicken. If using leftover chicken, shred it into bite-sized pieces. If cooking fresh, season and cook chicken breasts until fully done.
- In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan, and crumbled goat cheese. Mix thoroughly and season with salt and pepper.
- Once the squash is cooked, remove from the oven and carefully flip the halves cut-side up. Use a fork to gently separate the squash strands, creating a spaghetti-like texture.
- Divide the cheese and chicken mixture evenly between the two squash halves, spreading it across the strands.
- Sprinkle the remaining mozzarella cheese on top of each stuffed squash half.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped parsley or basil if desired.
- Serve hot, cutting each squash half into individual portions. Enjoy your four-cheese chicken stuffed spaghetti squash!
Tips
- Choose a ripe spaghetti squash: Look for a squash with a deep, uniform yellow color and no soft spots or blemishes.
- Cutting tip: Microwave the whole squash for 3-5 minutes to soften it slightly, making it easier and safer to cut in half.
- Moisture management: After roasting, let the squash rest for a few minutes and use a paper towel to absorb any excess moisture before adding the cheese mixture.
- Cheese pro tip: Let the cheese mixture come to room temperature before stuffing to ensure even distribution and melting.
- For extra flavor, consider adding a sprinkle of garlic powder or Italian herbs to the chicken and cheese mixture.
- Make it ahead: You can prepare the stuffed squash earlier in the day and bake just before serving, making it perfect for meal prep or entertaining.
- Want a crispy top? Switch to broil for the last 2-3 minutes of cooking to get a golden, slightly crispy cheese crust.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
