Spaghetti squash chicken parm is an easy recipe for baked chicken parmesan with roasted spaghetti squash and a cheesy, crispy topping.
Note that the first step of this recipe is cooking the spaghetti squash. You can either roast it in the oven (35 to 60 minutes) or steam it in a pressure cooker (about 20 minutes total).
This spaghetti squash recipe is adapted from Ali Slagle's Baked Spaghetti Squash
This recipe was first published in November 2020 and updated in October 2021
- 1 large spaghetti squash, halved lengthwise and seeded
- 1/4 cup olive oil
- 1 cup grated parmesan cheese or a parmesan/romano blend
- 16 ounces/4.5 cups grated low moisture mozzarella cheese
- 3/4 cup panko
- 2 large cloves garlic, finely chopped
- 1 tablespoon Italian seasoning (or dried thyme or oregano)
- One 24-ounce jar marinara/pasta sauce
- 4 boneless, skinless chicken breasts (6 to 8 ounces each)
- Fresh basil, for garnish
Step 1: Bake or Steam the Spaghetti Squash
Instant Pot Spaghetti Squash
Pour 1 cup water into the Instant Pot. Set the spaghetti squash halves cut side down on the steamer rack trivet that comes with the Instant Pot. To fit both halves, you’ll probably have to tilt or stack one of the halves so it isn’t lying flat. Cook on high pressure for 12 minutes, with a quick release of pressure immediately when the cooking time is complete.
Roasted Spaghetti Squash
Brush a sheet-pan with oil or line with parchment. Brush the cut halves of the spaghetti squash with oil and lay cut side down on the sheet pan. Roast 35 to 60 minutes (depending on the size of the squash) at 450 degrees until tender and nicely browned.
Step 2: Bake the Spaghetti Squash and Chicken with Marinara, Cheese & Panko
- Heat oven to 425 degrees
- In a large bowl, mix together the parmesan, mozzarella, panko, garlic and Italian seasoning. Set aside.
- Use a fork to scrape strands of the cooked spaghetti squash into an 8x8 (or slightly larger) baking pan. Lightly season with salt.
- In a separate 9x11 baking pan, spread out the marinara sauce.
- Season the chicken with salt and pepper, then nestle the chicken breasts in the pan with the marinara sauce. Spoon some of the marinara over the chicken.
- Drizzle the olive oil over the top of the chicken breasts.
- Mix 2 cups of the cheese & panko mixture into the spaghetti squash strands.
- Sprinkle the remaining cheese and panko mixture over the chicken and marinara.
- Put both pans into the oven and bake for 25 minutes.
- Take the pan of spaghetti squash out of the oven. Check the temperature of the chicken breasts with a digital thermometer to make sure the chicken has reached 165 degrees. If the chicken is done, remove the pan from the oven.
- Top both pans with fresh basil.
- I like to slice the chicken, then add it back to the pan of marinara. Serve by spooning the chicken and marinara over a big spoonful of spaghetti squash.
Spaghetti Squash: Watch this video to learn how to easily cut and seed the squash
Parmesan: You can grate the cheese yourself or buy pre-grated. I've even used canned grated parmesan with good results.
Tomato Sauce: 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.
Use Pasta Instead: If you have family members who don't love spaghetti squash, this baked chicken parm can also be served over pasta.
- Category: Chicken
- Method: Bake
- Cuisine: Italian American
Keywords: Spaghetti squash chicken parm, baked chicken parm, easy chicken parmesan, spaghetti squash, baked spaghetti squash with cheese