Weeknight Dinner: Baked Spaghetti Squash

Nothing says comfort food like a bowl of pasta! This twist on a classic Italian dish is a lighter version packed with veggies and flavor. You can prep a lot of the ingredients over the weekend for a quick and easy weeknight dinner to throw together when you get home from a long day at work, and a little one wrapped around your leg.

Baked Spaghetti Squash

Serves 2-4 people


2-3 breaded chicken cutlets (you could also do plain chicken breasts)

1 spaghetti squash

1 jar of your favorite spaghetti sauce

1 package of shredded mozzarella cheese

4 Garlic Cloves

2 Tbs Chopped Basil (fresh or dried)

2 Tbs Oregano (fresh or dried)

Olive Oil

Salt & Pepper


Bake the breaded chicken cutlets on a sheet pan in the oven, following the directions on the package. Once cooked thoroughly, dice and set aside.

Meanwhile, slice your spaghetti squash in half lengthwise. Scoop out all of the seeds and discard (or save the seeds to plant them in your garden!).  Smother the inside of the squash with olive oil. Sprinkle with salt and pepper. Smash and peel off the skin on the garlic cloves. Line a sheet pan with parchment paper and spray with olive oil (PAM, Coconut oil, whatever is your preference). Place the squash face side down with 2 garlic cloves under each half. Roast at 425 for approx 30-45 mins. Checking until squash has started to brown and squash comes apart like spaghetti.

Once the spaghetti squash has come out of the oven and cooled a bit, spoon out the squash into a large bowl. Add 1/2 the jar of spaghetti sauce, 1 tbs of basil, 2 tsp of oregano and the chicken. Stir until incorporated. Sprinkle with salt and pepper.

Warm 2 tbs of olive oil in a cast iron skillet.

Pour the spaghetti mixture into the skillet. Cook on medium heat for approx 4 minutes, stirring now and then.

Top the spaghetti mixture with 1 cup of mozzarella. Feel free to add more!

Place the skillet under your broiler for 3-4 minutes until the cheese has started to brown.

Take the skillet out of the oven and top the squash with chopped basil.

*Dish will be super hot when it comes out of the oven. 

*Chicken and squash could be cooked ahead of time to help with weeknight dinner prep.










Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s