How To Make Chicken Parm-Stuffed Spaghetti Squash
The spaghetti squash doubles as a plate for the chicken parmesan and an additional source of flavor with its combination of earthy and a bit of sweetness.
With a sharp knife, slice the squash in half.
Scoop out the seeds then brush with oil, salt, and pepper.
Roast face down in a preheated oven at 375 degrees F for 35 to 40 minutes.
Meanwhile, slice the chicken breasts into strips. Season with salt and pepper.
Place flour, beaten egg, and breadcrumbs into 3 separate bowls.
Coat each strip with flour, then egg, and then roll in bread crumbs.
Pour oil in a cast-iron skillet to come ¼-inch up the side. Heat the oil over medium-high heat.
Fry the chicken strips until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
Once the squash has finished roasting, remove it from the oven and let it sit for a few minutes before turning it over and pulling at it with a fork.
Shred the inside of each squash, being careful not to poke through the skin.
Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and Italian seasoning.
Return to the oven to bake for 10 to 15 minutes until the cheese has melted.
Serve and enjoy.
- Calories: 514.49kcal
- Fat: 28.10g
- Saturated Fat: 6.77g
- Trans Fat: 0.22g
- Monounsaturated Fat: 12.38g
- Polyunsaturated Fat: 6.66g
- Carbohydrates: 21.90g
- Fiber: 4.27g
- Sugar: 7.15g
- Protein: 43.88g
- Cholesterol: 271.32mg
- Sodium: 1119.83mg
- Calcium: 109.26mg
- Potassium: 738.50mg
- Iron: 3.05mg
- Vitamin A: 126.14µg
- Vitamin C: 5.32mg
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