Description
This lighter twist on classic Chicken Parmesan swaps pasta for roasted spaghetti squash, delivering a golden, cheesy, and comforting bake perfect for cold evenings. Layered with crisp breadcrumb-coated chicken, marinara sauce, and mozzarella, it’s an easy, low-carb dish that feels both indulgent and wholesome.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice spaghetti squash lengthwise, scoop out seeds, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes.
3. When squash is cool enough to handle, scrape strands into a bowl and drain any excess moisture.
4. Reduce oven temperature to 375°F (190°C).
5. Season chicken with salt, pepper, and Italian seasoning. Mix breadcrumbs with 2 tbsp Parmesan. Drizzle chicken with 1 tbsp olive oil and coat with breadcrumb mixture.
6. Place chicken on an oiled baking sheet and bake for 20–25 minutes until golden and cooked through.
7. Spread a thin layer of marinara in a casserole dish, add spaghetti squash strands, sprinkle with mozzarella and Parmesan, then arrange chicken on top and spoon remaining sauce over.
8. Top with remaining mozzarella and Parmesan. Bake uncovered for 20 minutes until cheese is bubbly and golden. Broil 1–2 minutes for crisp edges if desired.
9. Let rest 5 minutes, garnish with basil or parsley, and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: main course
- Method: baked
- Cuisine: italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Keywords: spaghetti squash, chicken parmesan, keto dinner, low carb, winter comfort, baked casserole, healthy dinner, easy recipe