Enjoy tender breaded chicken baked into a nutritious and delicious spaghetti squash bowl to create the most filling, plant-forward Spaghetti Squash Chicken Parmesan.
Spaghetti Squash Chicken Parmesan Recipe
You know that great feeling of satisfaction when you’re stuffed after a great meal?
You will get that feeling after eating this Spaghetti Squash Chicken Parmesan, without the dreaded pasta crash afterward.
When you replace traditional spaghetti with spaghetti squash, you cut your carbohydrate intake by nearly 75% so you will feel full and satisfied without feeling tired and bloated.
I spend most of my time cooking with my sister Abbey, who is a type-1 diabetic, so creating low-carb recipes, that still taste amazing, are necessary for us.
I am absolutely in love with how delicious this recipe came out with just a few healthy exchanges.
This recipe not only replaces pasta with spaghetti squash but also swaps traditional bread crumbs for all-natural homemade whole wheat bread crumbs.
Looking for a plant-based version? Check out my Spaghetti Squash Eggplant Parmesan
Spaghetti Squash is a Low Carb Choice
Swapping spaghetti squash for pasta not only helps to reduce the number of simple carbohydrates consumed by nearly 75%, but this tasty squash can also supply nearly 10% of your daily value of fiber which plays an important role in keeping you full and preventing blood sugar spikes.
Spaghetti squash is also high in vitamins C & A as well as the minerals potassium and calcium.
While there is nothing wrong with enjoying a serving of whole wheat pasta, we simply tend to eat too much.
This recipe allows you to eat and enjoy the entire bowl of squash, without consuming too many calories or carbohydrates.
Grow Your Own Spaghetti Squash
If you’re feeling ambitious and love to garden, I highly recommend trying to grow your own.
We had an incredible harvest this year with nearly 40 harvested this fall. As you can imagine, I now have a lot of spaghetti squash recipes to create.
- 1 small spaghetti squash
- 1 teaspoon olive oil
- Salt and pepper to taste
- ½ pound organic thin-sliced chicken cutlets
- ½ cup gluten-free flour
- 2 farm fresh eggs, beaten
- ½ cup gluten-free bread crumbs
- 1 cup homemade tomato sauce, warmed
- ¼ cup mozzarella cheese, dairy-free as needed
- Preheat the oven to 400º (convection bake if available).
- Cut the spaghetti squash in half-length wise and scoop out the seeds.
- Lay the spaghetti squash face up on a lined baking sheet. Drizzle with olive oil, salt, and pepper.
- Place in the oven to bake for 40 minutes. Prepare the chicken cutlets while the squash is cooking.
- Dip the chicken breasts in the flour, followed by the beaten egg, and finally the bread crumbs. Shake off excess as needed.
- Place the breaded chicken on a foil-lined baking sheet and place in the oven.
- Let the chicken bake for 20 minutes or until it has reached an internal temperature of 165º.
- When the chicken is fully cooked, remove the spaghetti squash and fill each half with most of the tomato sauce.
- Top with chicken breast, add the rest of the tomato sauce, and sprinkle the mozzarella cheese on top.
- Place back into the oven for 5 minutes to warm the sauce and melt the cheese. Remove and enjoy it!
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Nutrition Information:Yield: 2 Serving Size: 1 squash bowl
Amount Per Serving: Calories: 500