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 mins
Cook Time13 minutes mins
Total Time28 minutes mins
Servings: 4
Author: Danielle Green
- 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
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.
Serving: 1grams