Chicken Parmesan Spaghetti Squash
Ingredients
- 1 large spaghetti squash 2 to 3 pounds
- 2 tablespoons olive oil divided
- 16 ounces marinara sauce or pasta sauce, more as needed*
- 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
- 1
Mix all topping ingredients together. Set aside.
- 2
Preheat the oven to 400°F.
- 3
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 the notes below).
60 min - 4
Meanwhile, season chicken with Italian seasoning, garlic powder, salt and pepper.
- 5
Heat olive oil in a skillet. Add chicken and cook 4-5 minutes or until lightly browned. It does not have to be cooked through.
- 6
Add 2 cups marinara sauce, 1 tablespoon tomato paste and diced tomatoes. Simmer 10-15 minutes or until thickened.
10 min - 7
Remove spaghetti squash from the oven and run a fork along the flesh to separate into strands. Toss with butter and salt & pepper.
- 8
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.
20 min
Nutrition
Per serving (based on 6 servings)
