This Chicken Parmesan with Spaghetti Squash is a delightful twist on the classic Italian dish. Instead of traditional pasta, tender strands of roasted spaghetti squash take center stage, offering a light and healthy alternative that beautifully complements the rich flavors of the crispy, breaded chicken cutlets. Topped with a generous layer of marinara sauce and melted mozzarella cheese, this dish delivers all the comfort of Chicken Parmesan with a lower-carb, nutrient-packed base. Perfect for a weeknight dinner or a special meal, this recipe combines familiar tastes with a fresh approach, making it a family favorite.
Ingredients:
- For the Spaghetti Squash:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Chicken Parmesan:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
- 2 tablespoons fresh basil, chopped (optional)
- Salt and pepper to taste
- 2-3 tablespoons olive oil for frying
Instructions:
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil, and season with salt and pepper.
- Place the squash halves face down on the baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork. Once cooked, set aside to cool slightly.
- Prepare the Chicken:
- While the squash is roasting, prepare the chicken. Place the flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs and ½ cup Parmesan cheese in a third.
- Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and then coat with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere well.
- Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Place the cooked chicken breasts in a baking dish. Top each with a generous spoonful of marinara sauce and a portion of shredded mozzarella cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Use a fork to scrape the flesh of the spaghetti squash into strands. Divide the squash between plates.
- Place a chicken breast on top of the spaghetti squash on each plate. Sprinkle with additional Parmesan cheese and fresh basil, if desired.
- Serve hot and enjoy!
This Chicken Parmesan with Spaghetti Squash is a wholesome, satisfying meal that offers a perfect balance of flavor and nutrition, making it a great option for any occasion.
