How To Make Chicken Parmesan Spaghetti Squash
Whip up this delectable spaghetti squash dish in just under 2 hours! It’s loaded with a tasteful chicken parmesan for a more belly-filing meal.
Serves:
Ingredients
- 3lbsspaghetti squash
- 2tbspolive oil,divided
- 24ozmarinara sauce,or pasta sauce, divided
- 1tspItalian seasoning
- ½tspgarlic powder
- salt and pepper,to taste
- 1½lbschicken breasts,boneless, skinless, cut into bite sized pieces
- 1cupmozzarella cheese
- 1tbsptomato paste
- 14ozdiced tomatoes,canned with juice
For Topping:
- 2tbspbutter,melted
- 3tbsppanko bread crumbs
- 1tspparsley,fresh
- 1tbspparmesan cheese,shredded
Instructions
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Mix the butter, bread crumbs, parsley and parmesan cheese together. Set aside.
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Preheat the oven to 400 degrees F.
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Scoop out seeds, then drizzle the cut side with oil. Season with salt and pepper.
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Place the cut side down on a baking sheet, then bake for 60 minutes or just until tender.
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Season the chicken with Italian seasoning, garlic powder, salt and pepper.
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Heat the olive oil in a skillet, then add the chicken and for cook 4 to 5 minutes or until lightly browned.
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Add the marinara sauce, tomato paste and diced tomatoes.
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Simmer for 10 to 15 minutes or until thickened.
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Remove the spaghetti squash from the oven, then run a fork along the flesh to separate into strands. Toss with butter, salt and pepper.
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Spoon the spaghetti squash into a casserole dish, then cover with the chicken mixture.
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Top with cheese and the topping mixture.
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Bake 20 minutes or until heated through.
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Serve warm, and enjoy!
Nutrition
- Calories: 563.52kcal
- Fat: 33.18g
- Saturated Fat: 13.58g
- Trans Fat: 0.28g
- Monounsaturated Fat: 12.34g
- Polyunsaturated Fat: 4.40g
- Carbohydrates: 30.86g
- Fiber: 7.40g
- Sugar: 15.04g
- Protein: 37.70g
- Cholesterol: 124.62mg
- Sodium: 1350.52mg
- Calcium: 401.74mg
- Potassium: 1073.38mg
- Iron: 3.43mg
- Vitamin A: 216.07µg
- Vitamin C: 16.31mg
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