Description

This lighter twist on classic chicken parmesan layers tender roasted spaghetti squash with seasoned chicken, marinara sauce and melted cheeses for a comforting, low-carb casserole. It’s easy enough for a busy weeknight yet impressive enough for family dinners.

Ingredients

Scale

1 large spaghetti squash (3–4 lbs)

2 tbsp olive oil

salt and black pepper to taste

1 tsp garlic powder

1 tsp Italian seasoning

2–3 boneless skinless chicken breasts (about 1.5 lbs)

2 cups marinara sauce

1½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

¼ cup breadcrumbs (optional)

fresh basil or parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out seeds, brush with 1 tbsp olive oil, season with salt and pepper, place cut-side down on a baking sheet and roast 30–40 minutes until tender.

2. Let squash cool slightly, then scrape flesh into strands and transfer to a large bowl.

3. Season chicken with garlic powder, Italian seasoning, salt and pepper. In a skillet over medium heat, add 1 tbsp olive oil and sear chicken 5–6 minutes per side until cooked through. Rest 5 minutes, then slice or cube.

4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer spaghetti squash strands, spoon marinara over squash, add chicken, top with remaining marinara, mozzarella and Parmesan. Sprinkle breadcrumbs if using.

5. Bake uncovered 20–25 minutes until cheese is melted and golden. For extra crispness, broil 2 minutes.

6. Let rest 5–10 minutes, garnish with basil or parsley and serve.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: main course
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Fat: 18
Carbohydrates: 15
Fiber: 6
Protein: 40

Keywords: spaghetti squash chicken parmesan bake, spaghetti squash recipes easy, chicken parmesan with spaghetti squash, baked chicken parm, winter squash recipes, chicken parm spaghetti squash, low carb dinner, healthy dinner