5.0 from 75 votes
Chicken Parmesan Spaghetti Squash
Chicken Parmesan Spaghetti Squash is a filling and healthy dish for the whole family!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 375 kcal
Course:
Main Course
Cuisine:
Italian
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 and pepper to taste
- 1 ½ pounds boneless skinless chicken breasts cut into bite sized pieces
- 1 cup shredded Mozzarella cheese
- 1 tablespoon tomato paste
- 14.5 ounces canned diced tomatoes with juices, 1 can
Topping
- 2 tablespoons melted butter
- 3 tablespoons Panko bread crumbs
- ½ teaspoon dried parsley or 1 teaspoon chopped fresh parsley
- 1 tablespoon shredded Parmesan cheese
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.
Cup of Yum
Notes
- Spaghetti squash can vary in size, you may not need all of the marinara sauce. If your squash is large (or you'd like the dish to be more "saucy") you can add extra sauce.
- To microwave spaghetti squash
- Slice from top to bottom lengthwise, remove seeds with a spoon and discard.
- Place squash in a casserole dish with ¼ cup water and cover with plastic wrap.
- Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork. Proceed with recipe as directed.
Nutrition Information
Calories
375
(19%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
98mg
(33%)
Sodium
1069mg
(45%)
Potassium
1144mg
(33%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
1079IU
(22%)
Vitamin C
19mg
(21%)
Calcium
197mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 375
% 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.