Spaghetti squash chicken parm is an easy recipe for baked chicken parmesan with roasted spaghetti squash and a cheesy, crispy topping.
This recipe for spaghetti squash chicken parm avoids all the dredging and frying of regular chicken parmesan. It also offers a healthy lower-carb alternative to pasta by serving crispy, cheesy spaghetti squash on the side.
Even so, I'm not saying that this dish is completely virtuous...the chicken breasts are smothered in a generous amount of melted parmesan, mozzarella, panko and marinara. It's cheesy, crispy around the edges and is guaranteed to satisfy! Lots of garlic and fresh basil add even more Italian flavor to this cozy fall and winter dinner.
If you love chicken parm, you'll also want to try Instant Pot chicken parmesan pasta!
- Chicken breast - boneless, skinless
- Spaghetti squash - 1 large squash should be enough for 4 to 6 servings, but you can cook 2 if you want.
- Marinara - Use your favorite jarred marinara. Or, you can use a 28-ounce can whole peeled tomatoes, but use a slotted spoon to take the whole tomatoes out of the can, leaving behind all of the juice. The juice will make the dish too watery. Place the tomatoes in the 9x13 baking pan then slice each canned tomato in half crosswise, letting the liquid spill out. Then add the chicken and olive oil.
- Low Moisture Mozzarella - Either pre-grated, or grate your own
- Parmesan - You can grate the cheese yourself or buy pre-grated. I've even used canned grated parmesan with good results.
- Panko breadcrumbs - Panko works better than finely ground breadcrumb.
- Olive oil
- Italian seasoning and fresh basil
- Roast or steam spaghetti squash and spread strands out in a baking dish
- Mix together parmesan, mozzarella, panko, garlic and Italian seasoning
- Combine marinara, chicken breasts and olive oil in a baking pan
- Sprinkle cheese and panko mixture over the chicken and the squash
5. Bake for 25 minutes at 425 degrees, until the cheese is warm and bubbly in both dishes and crispy around the edges
6. Slice the chicken and serve with the marinara sauce, spooned onto the squash. Top with fresh basil.
And finally, sit down with your glass of wine and a plate of Italian comfort food. It's not traditional chicken parm, but it's delicious nonetheless!
How to cook spaghetti squash
For all of these methods, carefully cut the squash in half lengthwise and scoop out the seeds first. After the squash is cooked, use a fork to pull the strands apart, forming long spaghetti-like "noodles."
Roasting: Roast halves brushed with oil or butter, cut side down on a sheet pan for 35 to 60 minutes at 450 F, until tender and nicely browned. How long you need to roast it depends on the size of the squash.
Instant Pot: Pour 1 cup water in the Instant Pot. Put in the steam rack and set the squash halves on the rack, cut side down. Pierce the skin several times with a fork. Cook on high pressure for 10 to 12 minutes, with an instant release.
Microwave: Put halves in a microwave-safe dish, cut side down, with 1-inch of water. Pierce the skin several times with a fork. Microwave for about 20 minutes, until tender.
Additional side dishes
Pasta: If you have family members who don't love squash, this baked chicken parm can also be served over pasta.
Polenta: Buy a log of pre-cooked polenta. Slice it into rounds and lightly brown the polenta in butter or olive oil before serving
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