Skillet Chicken Parmesan Spaghetti Squash

updated Jun 15, 2020
Snapshot Cooking
Skillet Chicken Parm Spaghetti Squash

A lightened-up, veggie-packed version of classic chicken Parmesan, all baked in a single skillet.


Prep15 minutes

Cook25 minutes to 30 minutes

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Chicken Parm Spaghetti Squash in a cast iron skillet
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

This one-skillet dinner is our interpretation of classic chicken Parmesan on summer vacation. We’ve lightened up the family favorite by replacing spaghetti with spaghetti squash, and we’ve skipped the frying in favor of crispy browned ground chicken. Store-bought marinara sauce keeps the ingredient list to just five (two of which are cheese).

If you’re only feeding two people, consider still making the full recipe, but transferring half to an 8-inch cake pan or other small oven-safe dish to freeze and bake off later.

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Skillet Chicken Parm Spaghetti Squash

A lightened-up, veggie-packed version of classic chicken Parmesan, all baked in a single skillet.

Prep time 15 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info


  • 1

    (2 1/2 to 3-pound) cooked halved spaghetti squash

  • 1/2 cup

    shredded low-moisture mozzarella cheese, divided

  • 1/2 cup

    grated Parmesan cheese, divided

  • 1 tablespoon

    olive oil

  • 1 pound

    ground chicken

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 (about 24-ounce) jar

    tomato-basil marinara sauce

  • Finely chopped fresh basil leaves (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, scrape the strands from a cooked spaghetti squash out with a fork. Grate 1/2 cup mozzarella cheese on the large holes of a box grater, and grate 1/2 cup Parmesan cheese on the small holes.

  2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add 1 pound ground chicken, 1 teaspoon of the kosher salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently and breaking the chicken apart with a wooden spoon, until no longer pink, 3 to 4 minutes.

  3. Reduce the heat to medium-low and stir in 1 jar tomato-basil marinara sauce. Simmer, stirring often, for 5 minutes. Remove the skillet from the heat. Add the spaghetti squash strands, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, and remaining 1/2 teaspoon kosher salt. Stir to combine, then smooth out the top. Sprinkle with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan.

  4. Bake until the cheeses are melted and the sauce is bubbling, 10 to 15 minutes. Top with finely chopped fresh basil leaves if desired.

Recipe Notes

Using a baking dish: If you do not own an ovenproof skillet, transfer the spaghetti squash mixture to a 9x13-inch baking dish before sprinkling the remaining Parmesan and mozzarella on top and baking.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.