Make a smart swap and cook up some Baked Chicken Parmesan Spaghetti Squash for healthier dinner with the same great taste and crispy texture.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: Baked Chicken Parmesan Spaghetti Squash
Servings: 4
Calories: 677kcal
Author: Garnish and Glaze
Ingredients
For the Spaghetti Squash:
22-3 pound spaghetti squash
oil
salt and pepper
For the Chicken:
1 1/2poundschicken breasts cut into 12 strips
1cupbuttermilk
Ssalt & Pepper
1 1/4cupgrated parmessan cheese, fresh preferred
3/4cupPanko bread crumbs
For assembling:
3cupsmarinara sauce
4ouncesshredded mozzarella cheese
2tablespoonsfresh parsley, chopped
Instructions
For the Squash:
Preheat oven to 375 and grease a baking sheet.
Cut both squash in two, lengthwise. Brush with olive oil and season with salt and pepper.
Place squash cut side down on the bakign sheet and cook for 35-40 minutes or until fork tender. (Meanwhile, prepare the chicken.)
Remove from oven and let cool 5-10 minutes. Flip over and scrape the insides with a fork until it resembles spaghetti.
For the Chicken:
Line a baking sheet with foil and grease.
Combine chicken and buttermilk in a bowl and let it sit for 20 mintues. Season both sides of chicken with salt and pepper.
Mix parmesan and panko together in a shallow dish. Dredge the chicken in the mix and then lay on pan.
Bake at 400 F bake for 20 minutes, turn to broil and cook for 2-4 min until golden.
Assemble:
Pour 1/3 cup sauce on each spqghetti squash. Layer each with 3 chicken strips. Top chicken with remaining sauce and then sprinkle with cheese. Bake at 375 for 6-8 minutes or until cheese is melted. Sprinkle with fresh parsley and serve.