Roast or steam the spaghetti squash.
Pull out the strands of cooked spaghetti squash into a baking dish.
Mix together parmesan, mozzarella, panko, garlic and Italian seasoning.
Combine marinara, chicken breasts and olive oil in a second baking pan.
Sprinkle the cheese and panko mixture over the baking dish with chicken and over the baking dish with squash.
Bake for 25 minutes at 425F degrees, until the cheese in both baking pans is warm and bubbly and crispy around the edges.
Slice the chicken breast and serve it with the marinara sauce, spooned onto the squash. Top with fresh basil.
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