Spaghetti Squash Chicken Parmesan
An amazingly healthier version of everyone’s favorite chicken parm without compromising taste. The best comfort food!
Guys.
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!
Ingredients
- 1 cup vegetable oil
- ¾ cup Italian style breadcrumbs
- ¼ cup freshly grated Parmesan
- 2 boneless skinless chicken breasts, cut crosswise in half
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ 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
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine breadcrumbs and Parmesan; set aside.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumbs mixture, pressing to coat.
- 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.
- Preheat oven to broil. Lightly oil a large oven-proof skillet or baking dish or coat with nonstick spray.
- Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.
- Place into oven and cook until melted and golden brown, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
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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 🙂
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.
Sounds yummy, but I will sub zoodles, zucchini noodles, for the spaghetti squash. Much better texture and flavor.
Wow this looks great!
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!
i love chicken dishes 😀
this looks so yummy!
thank you for sharing!
https://charlieslifeandfood.wordpress.com
And by the way, I love your site and recipes! I just made the quinoa stuffed peppers last night and loved them!
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.
I use Wesson.
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!
FYI, a fork is perfectly fine for noodle-like results. Spoons make it more clumpy.