This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
If you love cozy comfort food with a lighter twist, you are going to be obsessed with this Marry Me Chicken Spaghetti Squash! This recipe takes all the creamy, flavorful goodness of classic Mary Me Chicken and pairs it with roasted spaghetti squash for a delicious, lightened-up, low-carb option you’ll want to make on repeat. It has the rich, savory sun-dried tomato and parmesan flavor profile everyone adores, but with a fresh, wholesome spin that makes it perfect for weeknights.
I’ve been making healthier versions of our favorite comfort dishes for years, and this one is an instant favorite. The spaghetti squash soaks up every bit of that creamy sauce, and it feels indulgent without being heavy. Whether you’re looking for a cozy dinner, a gluten-free or low-carb meal, or you’re already a huge fan of Marry Me Chicken recipes, this Marry Me Chicken Spaghetti Squash checks every box.
If you love the flavors of Marry Me Chicken, don’t miss our classic Marry Me Chicken skillet, effortless Crockpot Marry Me Chicken, delicious Marry Me Chicken pasta, and flavorful Marry Me Chicken meatballs!
Table of Contents
- Why You Will Love Marry Me Chicken-Stuffed Spaghetti Squash
- Ingredients Needed
- Substitutions & Variations
- How To Make Marry Me Chicken Spaghetti Squash
- Serving Suggestions
- Shawna’s Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Spaghetti Squash Recipes!
- MARRY ME CHICKEN SPAGHETTI SQUASH Recipe
Why You Will Love Marry Me Chicken-Stuffed Spaghetti Squash
- Lightened Up: This recipe is a lighter version of the classic while still being incredibly satisfying.
- Flavorful: The sauce is full of rich, delicious flavor that makes every bite amazing.
- Easy: This recipe is easy to make! We used rotisserie chicken to keep things quick and simple.
- Healthy: The spaghetti squash adds fiber, and the sauce is lightened up without heavy cream or butter.
- Low-Carb: It’s a low-carb, high-fiber, protein-packed recipe!
Ingredients Needed
- Spaghetti Squash: Bake the spaghetti squash in the oven, then scrape the strands to use for this recipe.
- Sauce: The sauce comes together with garlic, onion, milk, light cream cheese, sun-dried tomatoes, grated Parmesan cheese, tomato paste, oregano, basil, and a cornstarch slurry to thicken it.
- Chicken: We used shredded rotisserie chicken to keep this recipe quick and easy. However, any fully cooked, shredded chicken will work.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Chicken Options: If you don’t have rotisserie chicken, use any fully cooked, shredded chicken for this recipe. Or, try our slow cooker shredded chicken recipe.
- Spaghetti Squash Swap: If you don’t have spaghetti squash, substitute it with cooked spaghetti, your pasta of choice, or a pasta alternative such as zucchini noodles. Or, try our Marry Me Chicken pasta recipe!
- Milk to Use: You can use your milk of choice for the sauce. Some lighter options are 1% or 2% milk, or you can use whole milk for an even creamier sauce.
- Spicy: For a spicy option, add more crushed red pepper flakes to taste.
How To Make Marry Me Chicken Spaghetti Squash
Step 1: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of each half with olive oil and season with salt and pepper.
Place the squash cut-side down on a parchment-lined baking sheet. Then, bake at 400°F for 40 to 50 minutes, or until tender.
Step 2: Place the sun-dried tomatoes in a heat-safe bowl and cover them with hot water. Let them soften for about 10 minutes, then drain the water and chop them into small pieces.
Step 3: Add the olive oil to a large skillet over medium heat on the stovetop. Sauté the diced onion and crushed garlic until translucent and fragrant.
Step 4: Reduce the heat to low and add the milk, light cream cheese, chopped sun-dried tomatoes, grated Parmesan, tomato paste, oregano, basil, salt, pepper, and optional crushed red pepper flakes. Stir until everything is well combined and the cream cheese is fully incorporated into the sauce.
Step 5: Make a cornstarch slurry by combining the cornstarch with equal parts cold water. Pour the cornstarch slurry into the skillet and stir occasionally until thickened.
Step 6: Once the spaghetti squash is done, let it cool slightly, then use a fork to scrape it into long, spaghetti-like strands. Place the strands in a bowl and set them aside.
Step 7: Add the fully cooked, shredded rotisserie chicken and the spaghetti squash strands to the skillet. Gently mix everything until it is well incorporated and heated through.
Step 8: Top with optional fresh basil leaves, serve warm, and enjoy!
Serving Suggestions
This Marry Me Chicken spaghetti squash recipe pairs well with something comforting on the side, like warm bread to soak up the sauce or crispy air fryer Parmesan potatoes. It also pairs well with our Italian chopped salad and high-protein Italian pasta salad!
Shawna’s Expert Tips
- Cook the Squash First: Prep and bake the spaghetti squash first, so it has time to cook while you make the sauce.
- Sun-Dried Tomatoes: Rehydrate the sun-dried tomatoes to bring back their flavor and softness before chopping them and adding them to the sauce.
- Incorporate the Cream Cheese: Make sure the cream cheese is fully incorporated into the sauce so it turns out smooth and creamy.
- Spaghetti Squash Strands: Use a fork to gently shred the squash once it cools slightly so the strands stay long and spaghetti-like.
Storage Instructions
You can store leftover Marry Me Chicken spaghetti squash in an airtight container in the refrigerator for 2-3 days.
Frequently Asked Questions
Can I Make This Ahead of Time?
Yes, you can make this Marry Me Chicken spaghetti squash ahead of time! You can bake the spaghetti squash and shred it in advance, then store the strands in the fridge for up to 3 days. When you are ready to serve, make the sauce and mix everything together.
More Spaghetti Squash Recipes!
- Mediterranean Spaghetti Squash
- Chicken Alfredo Spaghetti Squash
- Slow Cooker Spaghetti Squash
- Air Fryer Spaghetti Squash
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
MARRY ME CHICKEN SPAGHETTI SQUASH
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the Sauce & Chicken:
- 1 teaspoon olive oil
- 1/4 cup diced onion, white, brown, or sweet onion
- 2 garlic cloves, crushed
- 1 ½ cups milk
- 3 tablespoons light cream cheese
- 1/3 cup sun-dried tomatoes, not in oil
- 1/3 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon salt, or more to taste
- 1/8 teaspoon pepper, or more to taste
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 10 ounces fully cooked shredded rotisserie chicken breast
- 3 tablespoons chopped fresh basil leaves, optional
Instructions
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of each half with olive oil and season with salt and pepper. Place the squash cut-side down on a parchment-lined baking sheet and bake at 400°F for 40 to 50 minutes, or until tender.
- Place the sun-dried tomatoes in a heat-safe bowl and cover them with hot water. Let them soften for about 10 minutes, then drain the water and chop them into small pieces.
- Add the olive oil to a large skillet over medium heat on the stovetop. Sauté the diced onion and crushed garlic until translucent and fragrant, about 2-3 minutes.
- Reduce the heat to low and add the milk, light cream cheese, chopped sun-dried tomatoes, grated Parmesan, tomato paste, oregano, basil, salt, pepper, and optional crushed red pepper flakes. Stir until everything is well combined and the cream cheese is fully incorporated into the sauce.
- Make a cornstarch slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour the cornstarch slurry into the skillet and stir occasionally until thickened.
- Once the spaghetti squash is done, let it cool slightly, then use a fork to scrape it into long, spaghetti-like strands. Place the strands in a bowl and set them aside.
- Add the fully cooked, shredded rotisserie chicken and the spaghetti squash strands to the skillet. Gently mix everything until it is well incorporated and heated through.
- Top with optional fresh basil leaves, serve warm, and enjoy!
Video
Notes
- Milk to Use: You can use your milk of choice for the sauce. Some lighter options are 1% or 2% milk, or you can use whole milk for an even creamier sauce.
- Cornstarch: If you prefer a thicker sauce or if it is not thickening enough, you can add more cornstarch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this while visiting my daughter in Mideast. We were not able to find spaghetti squash in the market, so I substituted two large zucchini. Also had to use fresh tomatoes in place of the sun dried tomatoes. It won approval from my daughter and son-in-law! Looking forward to making with spaghetti squash once I get back home in the states!
Hi Valli, thank you so much for sharing this. I love hearing how you adapted this Marry Me Chicken spaghetti squash recipe with what you had. Zucchini and fresh tomatoes sound incredible, and it means a lot that your daughter and son in law enjoyed it too. I hope you love it just as much when you make it again with spaghetti squash back home.
I absolutely love this marry me chicken spaghetti squash! It’s the perfect low-carb, high fiber option that’s still incredibly satisfying and packed with protein. The creamy, flavorful sauce pairs so beautifully with the roasted spaghetti squash. It’s an effortless comfort meal.