Stuffed acorn squash meets chicken parmesan in this cozy fall dinner made with tender chicken, marinara, plenty of melty cheese, and a crispy broiled top. The roasted squash adds a subtly sweet, savory base that makes the whole dish feel hearty and a little unexpected.
It’s Chicken Parmesan in a boat! Each boat is cheesy, saucy, and packed with 38 grams of protein.
This is a fun and unique dinner for the fall and winter. Squash can sometimes get a bad reputation for being a little bit difficult. However, this recipe actually comes together relatively easily and is not that time-consuming! If you love this recipe, make sure to try: High-Protein Acorn Squash Breakfast Boats.
Why I Love These Squash Boats
Ingredients
This recipe makes about 4 squash boats.
- 2 medium acorn squash.
- 1 tablespoon olive oil.
- 1 lb boneless, skinless chicken breast or tenders, diced.
- 1 teaspoon Italian seasoning.
- 1 teaspoon garlic powder, divided.
- 1/2 teaspoon salt, divided.
- 1/4 teaspoon black pepper.
- 2 packed cups baby spinach.
- 1 1/2 cups marinara sauce. I used Rao’s marinara sauce.
- 1 cup shredded mozzarella cheese.
For the Crispy Topping
- 1/3 cup panko breadcrumbs.
- 1/4 cup grated Parmesan.
- 1 teaspoon olive oil.
- 1/4 teaspoon Italian seasoning.
- 1/4 teaspoon garlic powder.
- Optional for serving: fresh basil, parsley, or red pepper flakes.
Directions
These chicken Parmesan stuffed acorn squash are filled with tender chicken, marinara, spinach, and melty cheese, then baked until hot and bubbly with a golden topping.
It’s a cozy, high-protein fall dinner with all the flavors of chicken parmesan in a fun roasted squash bowl.
- Preheat oven to 400°F.
- Carefully cut the acorn squash in half and scoop out the seeds. Brush the cut sides lightly with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, or until the flesh is very tender when pierced with a fork.
- While the squash roasts, cut the chicken into small bite-size pieces, about ½–¾ inch.
- Heat a skillet over medium heat with a small drizzle of olive oil. Add the chicken and season with Italian seasoning, garlic powder, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Add the spinach and cook for 1–2 minutes, just until wilted.
- Stir in the marinara and simmer for another 2–3 minutes. In a small bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, and a small drizzle of olive oil.
- Flip the roasted squash halves cut-side up. Scoop out about ½ cup of flesh from each half, leaving a border around the edges so the squash holds its shape. Stir the scooped squash into the chicken and marinara mixture.
- Divide the chicken mixture evenly among the squash halves.
- Top with shredded mozzarella, then sprinkle with the panko mixture.
- Return to the oven for 8–10 minutes, until the cheese is melted and the filling is hot. Broil for 1–2 minutes, watching closely, until the top is golden.
- Garnish with fresh basil or parsley and additional Parmesan, if desired. Serve warm.
Storage and Meal Prep
If you don’t want to eat it straight from the squash, scoop the filling and roasted squash flesh into a bowl. This works well for meal prep, too.
These squash boats usually fit into glass storage containers, too. Store in an airtight storage container in the fridge for up to 4 days.
Increase the Fiber
For extra fiber, stir ½–1 cup drained and rinsed white beans into the chicken and marinara mixture before stuffing the squash. Cannellini beans work especially well because of their mild flavor.
Make It More Flavorful
If your acorn squash are on the larger side, add a little extra marinara so there’s plenty of sauce in every bite.
Make sure to season the acorn squash well before roasting!
Dairy-Free Option
Substitute the parmesan cheese and shredded mozzarella for a similar plant-based version.
Can I Make This Gluten-Free?
For a gluten-free version, simply omit the panko and let the mozzarella and Parmesan brown under the broiler, or use gluten-free breadcrumbs instead.
Chicken Parmesan Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 pound boneless, skinless chicken breast or tenders, diced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 cups packed baby spinach
- 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- ⅓ cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Optional for serving: fresh basil, parsley, or red pepper flakes.
Method
- Preheat oven to 400°F.
- Carefully cut the acorn squash in half and scoop out the seeds. Brush the cut sides lightly with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, or until the flesh is very tender when pierced with a fork.
- While the squash roasts, cut the chicken into small bite-size pieces, about ½–¾ inch.
- Heat a skillet over medium heat with a small drizzle of olive oil. Add the chicken and season with Italian seasoning, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the spinach and cook for 1–2 minutes, just until wilted.
- Stir in the marinara and simmer for another 2–3 minutes.
- In a small bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, and a small drizzle of olive oil.
- Flip the roasted squash halves cut-side up. Scoop out about ½ cup of flesh from each half, leaving a border around the edges so the squash holds its shape. Stir the scooped squash into the chicken and marinara mixture.
- Divide the chicken mixture evenly among the squash halves. Top with shredded mozzarella, then sprinkle with the panko mixture.
- Return to the oven for 8–10 minutes, until the cheese is melted and the filling is hot. Broil for 1–2 minutes, watching closely, until the top is golden.
- Garnish with fresh basil or parsley and additional Parmesan, if desired. Serve warm.
Tried this recipe?
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