If you love spaghetti squash, you’re going to go crazy for this super flavorful baked spaghetti squash recipe. Chopped cooked chicken, ricotta, marinara sauce, fresh basil and cooked spaghetti squash are mixed together and placed back into the spaghetti squash shell. Then the shells are topped with Cabot Alpine Cheddar before placing in the oven to bake until the cheese is melted to gooey perfection. This dish makes a great low carb comfort food dinner! Once you’ve made this spaghetti squash recipe, share it on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

To make 4 servings of spaghetti squash, begin by preheating your oven to 400°F. Place squash cut-side down in a large glass baking dish. Add enough water to come up the sides of the squash about ½ inch.

Bake spaghetti squash until the flesh is tender and shreds into long strands when scraped with a fork, about 45 to 50 minutes. Preserving the shells, scoop the cooked squash out into a large bowl.

Mix the cooked squash with chicken, 1 cup marinara, 3 tablespoons basil and salt until combined. Return to the squash shells, dividing evenly. Dollop ricotta over the squash mixture, dividing evenly. Add the remaining 2 tablespoons marinara on top.

Pour any water out of the baking dish. Set the filled squash in the baking dish. Top with grated Cabot Alpine Cheddar cheese and bake until the cheese is melted and bubbling and the filling is steaming hot, 8 to 10 minutes.

For another favorite stuffed spaghetti squash recipe, try our Buffalo Chicken Spaghetti Squash. Cabot is a cooperative of New York and New England farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this baked spaghetti squash recipe, so please rate and review it when you have the chance.