Damn Delicious

Spaghetti Squash Chicken Parmesan

An amazingly healthier version of everyone’s favorite chicken parm without compromising taste. The best comfort food!

Spaghetti Squash Chicken Parmesan - An amazingly healthier version of everyone's favorite chicken parm without compromising taste. The best comfort food!


I’m getting ready for my summer bod.

With chicken parmesan.

And plenty of cheese.

I know.

It sounds too good to be true.

But don’t worry.

We’re subbing out the pasta.

And using spaghetti squash instead.

I’m kind of a genius.

Summer 2017.

We’re ready for you.

Spaghetti Squash Chicken Parmesan

An amazingly healthier version of everyone’s favorite chicken parm without compromising taste. The best comfort food!

20 minutes55 minutes


  • 1 cup vegetable oil
  • 3/4 cup Italian style breadcrumbs
  • 1/4 cup freshly grated Parmesan
  • 2 boneless, skinless chicken breasts, cut crosswise in half
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Heat vegetable oil in a large skillet over medium high heat.
  7. In a large bowl, combine breadcrumbs and Parmesan; set aside.
  8. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumbs mixture, pressing to coat.
  9. Add chicken to the skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Let cool before dicing into bite-size pieces.
  10. Preheat oven to broil. Lightly oil a large oven-proof skillet or baking dish or coat with nonstick spray.
  11. Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.
  12. Place into oven and cook until melted and golden brown, about 2 minutes.
  13. Serve immediately, garnished with parsley, if desired.

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  1. Rated 5 out of 5

    I used a cheesy marinara sauce instead of Plain tomato. SO GOOD. this is actually my first time cooking spaghetti squash and frying chicken. It turned out amazing. 

  2. Rated 3 out of 5

    Should have used Marinara sauce instead of plain tomato sauce ,was a little bland . Added garlic powder and Italian seasoning later . Chicken turned out a little pink on the inside with burnt bread crumbs outside in medium heat . To make up for that I added the dish in the oven for 10 minutes before melting cheese on broil . 

  3. Rated 5 out of 5

    This is absolutely delicious! I’d give 100 stars if I could, it’s that good! I cut the chicken up before breading and frying to give the whole dish more crunch. It does take a little more time that way, however. Anyways, it’s awesome! Even my kids eat it and like it!

  4. Rated 5 out of 5

    Big hit here! Even my kids liked it and they are not big fans of spaghetti squash.

    • Rated 5 out of 5

      Thanks for sharing. This was delicious. I was looking for a recipe to put more vegetable into diet and this was perfect. Will add seasoning to sauce, but wont change anything else.

  5. Rated 4 out of 5

    Loved this recipe as I was looking for a new one to use spaghetti squash in. We used spaghetti sauce in place of the tomato sauce it was good! Thanks for the ideas!!!

  6. I really enjoy your recipes and your site but using one cup of oil to cook the chicken seems very excessive especially if you are trying to fit into a bikini like you said. A good nonstick pan and 1/4 of oil would work just fine. I look forward to trying this recipe tonight. Thanks.

  7. FYI, You get longer “spaghetti” strands if you cut the squash in half through the equator instead of end to end. Plus it is easier to cut that way than through the stem and end part.

  8. My changes were to use WAY LESS (light) olive oil for frying the chicken (pan spray, then drizzled in about 3T), and a good marinara (Trader Joe’s) instead of plain tomato sauce. Sprinkled with some red pepper flakes, too. I also pounded the chicken breasts and did not cut them into pieces (nicer presentation, that way). Also broiled to brown the mozzarella a little. Sprinkled fresh parsley.

  9. How do you use spaghetti squash already stredded?

  10. Hi Chungah! I love comfort food but I am also trying to cut down on carbs, so this recipe is perfect for me! It looks and sounds absolutely delicious. I can never resist recipes with photos that feature stretchy cheese, lol. Can’t wait to try it!

  11. Yum! A classic comfort food and I love that you can work in more veggies with this recipe!

  12. Dee. Lish. This looks so good, and is definitely one of the few family-friendly spaghetti squash recipes I’ve found! Love that my kids and hubby will eat this one too!

  13. Do you mean canned tomato sauce or some sort of spaghetti / marinara tomato sauce? I used tomato sauce and found this to be extremely bland w/ no seasonings.

    • Did you season the tomato sauce? I find that marinara sauce comes seasoned so you can avoid the bland taste. 🙂

  14. This looks damn delicious indeed! Do you think I could prepare it without eggs?

    • You would need an alternate binding to have the coating stick, such as milk or buttermilk.

      • I frequently use either sour cream, low-fat sour cream, or Greek yogurt to coat chicken before breading and they do a great job, while also keeping my chicken super moist! Hope this helps 🙂

  15. Hii!
    Well, i am a foodie especially the chicken lover. I always finding something new recipe related to chicken. And you give me the recipe that I want. So delicious.

  16. Sounds yummy, but I will sub zoodles, zucchini noodles, for the spaghetti squash. Much better texture and flavor.

  17. What are the calories on this dish? 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  18. i love chicken dishes 😀

  19. And by the way, I love your site and recipes! I just made the quinoa stuffed peppers last night and loved them!

  20. What specific type of vegetable oil do you use? In order to be healthier I’ve been sticking with olive oil, sesame oil or oils that aren’t chemically processed.

  21. FYI it is not necessary to use a fork to scoop out flesh of the spaghetti squash – a spoon is more efficient and you still get long strands!