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.
Serves:
Ingredients
- 1large spaghetti squash
- 2chicken breasts,boneless skinless, cut into strips
- 2eggs,beaten
- flour,as needed
- italian bread crumb,as needed
- marinara sauce,to taste
- mozzarella cheese,shredded, to taste
- parmesan cheese,grated, to taste
- 1pinchitalian seasoning
- salt and pepper,to taste
- oil,for frying
Instructions
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With a sharp knife, slice the squash in half.
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Scoop out the seeds then brush with oil, salt, and pepper.
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Roast face down in a preheated oven at 375 degrees F for 35 to 40 minutes.
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Meanwhile, slice the chicken breasts into strips. Season with salt and pepper.
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Place flour, beaten egg, and breadcrumbs into 3 separate bowls.
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Coat each strip with flour, then egg, and then roll in bread crumbs.
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Pour oil in a cast-iron skillet to come ¼-inch up the side. Heat the oil over medium-high heat.
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Fry the chicken strips until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
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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.
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Shred the inside of each squash, being careful not to poke through the skin.
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Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and Italian seasoning.
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Return to the oven to bake for 10 to 15 minutes until the cheese has melted.
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Serve and enjoy.
Nutrition
- 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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