Spaghetti Squash with Italian Herb Chicken

Spaghetti Squash with Italian Herb Chicken

Traditional spaghetti? Look closer. For those who love a more creative take on the classic Italian dish, try using vegetables in place of your pasta! Monte Bene Garlic Marinara pasta sauce sits atop a bed of spaghetti squash with chicken in this mouth-watering, flavorful meal sure to satisfy every member of the family at the dinner table.

Prep Time: 15 minutes
Cook Time: 50 Minutes
Total Time: 65 minutes
Servings: 4


  • 2 (1½ lb) squash
  • 1 lb skinless boneless chicken breasts, cut into 1-inch cubes
  • 1 jar of Monte Bene Garlic Marinara
  • 2 cups chopped yellow onion (from 1 large onion)
  • 5 cloves garlic, chopped (about 2 tablespoons)
  • 1½ tablespoons olive oil
  • Optional: ½ teaspoon crushed red pepper
  • Optional: ¼ cup shredded Mozzarella cheese
  • Optional: ¼ cup shredded Parmesan cheese


  1. Preheat oven to 400° F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut side down, on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until tender when pierced with a knife, about 40 minutes. Cool 10 minutes.
  2. Scrape and scoop out strands with a fork, leaving a ½-inch border on sides and bottom. Place squash strands in a large bowl and set aside. Increase oven temperature to 450° F.
  3. Heat the oil in a large skillet over high. Add chicken and cook, stirring occasionally, until just caramelized, about 2 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 4 minutes. Remove from heat. Stir in Monte Bene Garlic Marinara sauce and crushed red pepper.
  4. Add chicken mixture to bowl with squash and toss to combine. Spoon mixture evenly into squash shells. If desired, top with Mozzarella and Parmesan.

Buon Appetito!