Go Back
+ servings
Logo of The Forked Spoon showing Spork
Twice-baked spaghetti squash with chicken cheese pull.
4.8 from 10 votes

Cheesy Twice-Baked Spaghetti Squash Recipe

Delicious Cheesy Twice-Baked Spaghetti Squash Recipe filled with juicy shredded chicken, sweet cherry tomatoes, and four different kinds of cheeses.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 twice-baked spaghetti squash halves
Calories: 768kcal


  • 2 medium spaghetti squash
  • 2 tablespoon olive oil divided
  • salt and pepper to season
  • 2 large chicken breasts
  • 2 large shallots chopped
  • 6 cloves garlic minced
  • 1.5 teaspoon Italian seasoning
  • splash of white wine or chicken broth
  • 10 ounces cherry tomatoes halved
  • 1 teaspoon salt
  • ½ teaspoon freshly grated black pepper
  • 1 cup ricotta cheese
  • 4 tablespoon mascarpone cheese
  • 1 cup cheddar cheese shredded
  • 2 cups mozzarella cheese shredded
  • ¼ cup parsley minced
  • 2 tablespoon fresh thyme minced


To cook the Spaghetti Squash

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Scrub the squash clean and dry thoroughly. Cut the squash in half lengthwise using a sharp, stable and reliable knife. Scoop out the seeds.
  • Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  • Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  • When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.

To Poach the chicken

  • Bring a large pot of water to a boil over high heat. Add the chicken to the pot and return the water to a rolling boil. Remove from heat, cover, and set aside to "poach" (cook) for approximately 25-30 minutes. Carefully remove chicken from the pot and set aside to cool before shredding.

For the twice-baked spaghetti squash 

  • Preheat oven to 350 degrees F.
  • Add one tablespoon of olive oil to a large skillet over medium-high heat. Add the shallots and cook for 4-5 minutes, stirring often. Reduce heat to low and stir in the minced garlic and Italian seasoning. Mix well to combine. Cook for 60 seconds, stirring constantly.
  • Add the tomatoes and splash of white wine or chicken broth. Mix well and add the shredded chicken to the skillet. Continue to cook until the tomatoes have burst. Remove from heat and set aside.
  • In a large mixing bowl mix together the ricotta, mascarpone, cheddar cheese, half the mozzarella cheese, and chopped parsley.
  • Once the chicken and tomatoes have cooled slightly, mix to combine with the cheese mixture. Season with additional salt and pepper, to taste.
  • Transfer the cooked strands of spaghetti squash to the mixing bowl with the cheese and chicken. Gently mix to combine.
  • Evenly divide spaghetti squash and chicken mixture between the spaghetti squash bowls. Top with mozzarella cheese (or cheese of choice) and place face up on the prepared baking sheet. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
  • Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.


  1. Save time by cooking the spaghetti squash and chicken the day before.
  2. You may also use leftover rotisserie chicken or any other pre-cooked chicken of your choice to save on total cooking time.
  3. You can soften the skin of your spaghetti squash before cutting into it by poking 10-15 holes all over the squash with a fork and then microwaving for 2 minutes. Don't forget to poke the holes, however, as steam may otherwise build up inside your squash as it cooks and it could explode.
  4. Store leftovers in the refrigerator for up to 3-4 days and reheat in the microwave for 1-2 minutes or until warm.


Calories: 768kcal | Carbohydrates: 45g | Protein: 44g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 156mg | Sodium: 1328mg | Potassium: 1122mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2570IU | Vitamin C: 40mg | Calcium: 799mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.