Chicken Parmesan Spaghetti Squash
Chicken Parmesan Spaghetti Squash is an amazing tasting, healthier version of traditional Chicken Parmesan!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 large spaghetti squash
- 1 pound boneless, skinless chicken breasts
- 2 eggs beaten
- 1/2 cup flour
- 1 cup Italian breadcrumbs
- 1 jar marinara sauce
- shredded mozzarella cheese
- grated parmesan cheese
- italian seasoning to taste
- salt and pepper to taste
- pepper to taste
Preheat oven to 400 degrees.
Drizzle the cut side of the squash with the oil, salt, and pepper. Place them cut side down on an alumni foil lined sheet pan. Bake for 30 minutes, or until tender.
While the squash is cooking you can start the chicken.
Place the eggs, flour, and breadcrumbs in their own bowl to create your breading station. Whisk the eggs together until they are well combined.
Dip the chicken into the flour then the egg then the breadcrumbs.
Heat your oil in a large skillet over medium heat. Place the chicken in the pan and cook until golden brown on each side. Place the chicken on a paper towel-lined plate.
Remove the squash from the oven and gently break up the flesh into noodles.
Stir 1/2 cup of sauce into each half of the squash.
Place the chicken on the top of the squash and spoon on 2 tablespoons of sauce over the chicken.
Top the squash with the mozzarella cheese.
Place them under the broiler until they get golden brown.
To lower the carb amounts:
You can use coconut or almond flour or totally skip breading the chicken at all. It works just as well with unbreaded chicken.
Also use a lower carb count pasta sauce like Rao's.
If you use a low carb sauce like Rao's, and skip the breading on the chicken, your carbs per serving will be 9-10g depending on the size of your spaghetti squash.
Calories: 519kcal | Carbohydrates: 69g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 995mg | Potassium: 863mg | Fiber: 6g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 5.2mg