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Skinny Spaghetti Squash Chicken Parmesan

Skinny Spaghetti Squash Chicken Parmesan is a healthy twist on the traditional classic. Lightly breaded chicken breasts are baked and served with low-carb spaghetti squash and marinara for a comforting dinner your family will ask for again and again!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Entree
Servings: 4
Author: Danielle Green

Ingredients

  • 1 medium spaghetti squash
  • 1 c. marinara sauce
  • 1 lb. boneless skinless chicken breasts
  • 2 Tbsp. whole wheat flour
  • 1/4 tsp. salt
  • 1 egg beaten
  • 1/2 c. Panko break crumbs
  • 2 tsp. lightly dried basil
  • 2 tsp. lightly dried parsley
  • 2 oz. mozzarella shredded
  • 1 oz. Parmesan shredded

Instructions

  • Preheat your oven to 400°.
  • Cut your spaghetti squash in half and scoop out the seeds. Place cut side down on a large place and microwave for 5 minutes.
  • Meanwhile add the flour and salt to a medium bowl, the beaten egg to a second bowl and the Panko, basil and parsley to a third bowl.
  • Pound the chicken out to 1/2" thick and dredge the chicken in the flour mixture. Dip the floured chicken into the beaten eggs to fully coat the breast and finally coat it in the Panko mixture.
  • Place the chicken on a sprayed baking sheet along with the spaghetti squash cut side up.
  • Bake at 400° for 12 minutes. Remove from the oven and shred the spaghetti squash with a fork and toss with the marinara sauce. Top the chicken with the shredded mozzarella and Parmesan. Return to the oven and bake for an additional 3-5 minutes.
  • Serve the spaghetti squash topped with the breaded Parmesan chicken.