Healthy Chicken Parmesan with Spaghetti Squash is a low calorie dinner recipe packed with flavor and super simple to make! This recipe comes out perfect every time! Roasting the chicken at a high temperature keeps the chicken juicy and flavorful! I placed the chicken on cooked spaghetti squash, then spread Marinara Sauce on top of the chicken. Then topped off the chicken with part skim mozzarella cheese. This recipe uses spaghetti squash instead of pasta. I love roasting my spaghetti squash in the oven which brings out the subtle sweetness of the squash. You can even prep your squash the day before if you prefer! Cooked squash can lasts 3 to 5 days in the fridge. It’s a meal the entire family loved!
Healthy Chicken Parmesan with Spaghetti Squash: Serves 4
Ingredients:
25 oz raw boneless, skinless Chicken Breasts (about 19 oz cooked)
1 egg, beaten
1/2 cup part skim moderate fat shredded mozzarella
1/2 cup reduced fat Parmesan Cheese, grated
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Paprika
1/4 tsp Garlic & Herb Mrs Dash
4 1/2 tbsp Almond flour
4 cup cooked spaghetti squash
1 cup Roa’s tomato sauce
Cooking spray
Parchment paper
Directions:
Preheat oven to 450 degrees. Begin the recipe by preparing and cooking your spaghetti squash.
Wash spaghetti squash.
Line a baking sheet with parchment paper.
With a sharp knife, slice spaghetti squash in half lengthwise. If the squash is too hard to cut, puncture several holes around the spaghetti squash and microwave for 3 to 5 min to soften a little. Let cool before cutting in half.
Scoop out the seeds and stringy flesh.
Spray squash lightly with cooking spray.
Place squash cut side down. Bake for 25 to 35 min. Let cool.
Shred the flesh into noodles with a fork. Reserve 4 cups for this recipe.
Line a baking sheet with non-stick foil. In a medium sized bowl, combine parmesan cheese, basil, oregano, paprika, garlic & herb mrs dash and nut flour. Set aside.
I pound my chicken breasts thin and then cut them lengthwise in half.
Toss the chicken with beaten egg in another medium sized bowl, coating evenly.
Then dredge the chicken in cheese mixture. Place on baking sheet.
Bake for 20 minutes or until chicken is completely cooked.
I choose to make ahead of time, and then put the 4 cups of squash in a casserole dish lined with parchment paper, place the cooked chicken breasts on top, layer the sauce on the chicken, then sprinkle the shredded on top of the sauce on the chicken, then cover with foil and place in the fridge to be heated up later for dinner. When ready for dinner place casserole dish in oven for 10 minutes with tinfoil on top, then 5 minutes with tinfoil off.
If you choose to make it right away, just top chicken with the sauce, then sprinkle the shredded on top of the sauce on the chicken and then put back in the oven for 5 more minutes.
Plate and Serve.
ENJOY!
1L/3G/2 C/1F
Ok, now it’s your turn! Make your own healthy comfort dish with this recipe and take a photo and tag us so we can check it out!
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