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Chicken Parmesan Spaghetti Squash

This Chicken Parmesan Spaghetti Squash incorporates the flavorful fusion of tender chicken, Italian seasonings, marinara sauce, melty cheese and roasted spaghetti squash for a wholesome twist on a classic favorite. This Italian-classic is a low carb and satisfying, gluten-free dinner that's both healthy and delicious.

Course Main Course
Cuisine American, Italian
Keyword easy weeknight meal, low carb dinner, low carb italian recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350 kcal
Author Kelly

Ingredients

For the Spaghetti Squash:

  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • salt and pepper to taste

For the Chicken:

  • 2 boneless, skinless, chicken breasts , pounded thinly. If you're not a fan of chicken, you can sub with turkey, veal or protein of your choice. Omit for a vegan option or sub with tofu or tempeh.
  • 1/4 cup gluten-free panko bread crumbs , feel free to use crushed grain-free / low carb crackers or crushed pork rinds for a lower carb alternative (regular panko crumbs work too if you're not gluten-free)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 large egg , beaten. Feel free to sub with egg-substitute if needed.
  • 2 cups marinara sauce
  • 4 oz fresh mozzarella , vegan or regular, we like Miyokos for dairy-free.
  • grated parmesan cheese , dairy-free or regular, we like Violife.

For the Vegetables

  • 1/2 cup broccoli florets
  • 1 medium zucchini cut into quarters
  • 1/4 cup shredded carrots
  • 1/2 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 375º. Line a large baking sheet with parchment.
  2. Cut spaghetti squash in half lengthwise and place on prepared baking sheet, cut side up and season with olive oil, salt, and pepper. Roast in preheated oven for 20 minutes.
  3. While the squash is cooking, combine the breadcrumbs, garlic powder, salt, pepper and Italian seasoning in a medium shallow bowl.

  4. Dip each chicken breast in the beaten egg until well coated. Then cover evenly in the breadcrumb mixture.

  5. Remove squash from the oven after 20 minutes and push to one side of the baking pan. Lay the chicken on the remaining side and return to the oven and bake for another 15 minutes. Remove the pan again and flip the chicken to the other side. Place the broccoli, zucchini, and carrots around the squash and chicken on the pan. Drizzle with olive oil and return to bake in the oven for another 10-15 minutes or until the internal temperature of the chicken has reached 165 degrees F and the squash is cooked until fork tender.
  6. Remove from oven, scoop out the seeds and shred the inside of each squash so that the spaghetti strands are loosened. Fill inside of each squash bowl with 1/3 cup marinara sauce, top with chicken and some vegetables and spread another layer of marinara sauce and sprinkle with mozzarella and parmesan cheese. Return to the pan to the oven and bake for another 10 minutes or until the cheese has melted.
  7. Serve in spaghetti squash or transfer to two bowls and sprinkle with parsley, if desired.
Nutrition Facts
Chicken Parmesan Spaghetti Squash
Amount Per Serving (1 serving)
Calories 350 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 105mg35%
Sodium 1130mg47%
Potassium 1103mg32%
Carbohydrates 30g10%
Fiber 6g24%
Sugar 14g16%
Protein 24g48%
Vitamin A 2600IU52%
Vitamin C 33.7mg41%
Calcium 251mg25%
Iron 3.1mg17%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.