Chicken Parmesan Spaghetti Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Spaghetti Squash
Description
This recipe begins by halving and seeding a large spaghetti squash, then roasting it cut-side down with olive oil and seasoning until tender. The flesh is shredded into strands with a fork, resembling pasta. Meanwhile, boneless skinless chicken breast pieces are seasoned with Italian seasoning, garlic powder, salt, and pepper, then sautéed until lightly browned.
The chicken is simmered in marinara sauce, tomato paste, and diced tomatoes to develop a thick, flavorful sauce that binds the ingredients. The cooked squash strands are tossed with butter and seasoning before layering into a casserole dish. The chicken-tomato sauce is spooned over the squash, then topped with shredded mozzarella and a mixture of melted butter, panko breadcrumbs, parsley, and Parmesan cheese to create a crispy topping.
Baked until hot and the topping is golden, this dish offers a tender, slightly chewy base of squash strands contrasted with the juicy chicken sauce and the crunchy, cheesy topping. Spaghetti squash provides a light texture while still standing up to the robust chicken Parmesan flavors, yielding a satisfying main course suitable for those seeking a vegetable-forward meal.
The recipe includes a note that spaghetti squash can be microwaved as an alternative to roasting, saving time. Portion sizes and sauce amounts are adjustable according to squash size and desired sauciness.
Ingredients
- 1 large spaghetti squash 2 to 3 pounds
- 2 tablespoons olive oil divided
- 24 ounces marinara sauce or pasta sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 ½ pounds chicken breast cut into bite sized pieces, boneless skinless
- 1 cup mozzarella cheese shredded
- 1 tablespoon tomato paste
- 14.5 ounces diced tomatoes with juices, 1 can, canned
Topping
- 2 tablespoons butter melted
- 3 tablespoons panko bread crumbs
- ½ teaspoon parsley or 1 teaspoon chopped fresh parsley, dried
- 1 tablespoon Parmesan Cheese shredded
Instructions
- Mix all topping ingredients together. Set aside.
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise. Scoop out seeds and drizzle the cut side with oil. Season with salt and pepper. Place cut side down and bake 60 minutes or just until tender (or microwave per notes below).
- Meanwhile, season chicken with Italian seasoning, garlic powder, salt and pepper.
- Heat olive oil in a skillet. Add chicken and cook 4-5 minutes or until lightly browned.
- Add 2 cups marinara sauce, 1 tablespoon tomato paste and diced tomatoes. Simmer 10-15 minutes or until thickened.
- Remove spaghetti squash from the oven and run a fork along the flesh to separate into strands. Toss with butter and salt & pepper.
- Spoon spaghetti squash into a casserole dish and cover with the chicken mixture. Top with cheese and topping mixture. Bake 20 minutes or until heated through.
Notes
- Spaghetti squash sizes vary; adjust marinara sauce quantity based on squash size and desired sauce coverage.
- For quicker cooking, microwave the squash cut-side down with some water in a covered dish for 6-10 minutes until tender, then proceed with the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375 | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 98mg | 33% |
| Sodium | 1069mg | 45% |
| Potassium | 1144mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 19mg | 21% |
| Calcium | 197mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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