Description
This Simple Spaghetti Squash Chicken Parmesan Bake is a delicious, low-carb twist on the classic chicken parmesan. Roasted spaghetti squash strands are combined with seasoned chicken and marinara sauce, then baked with melted mozzarella and Parmesan cheese for a comforting, flavorful meal that’s perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 1 medium Spaghetti Squash (Typically weighs between 3 to 5 pounds)
Protein
- 1.5 pounds Boneless, Skinless Chicken Breast
Cheese
- 1.5 cups Shredded Mozzarella Cheese
- 0.5 cup Grated Parmesan Cheese
Pantry Items
- 2 cups Marinara Sauce (Store-bought or homemade)
- 1 tablespoon Italian Seasoning
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Optional
- Fresh Basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper evenly.
- Roast Squash: Place the squash halves cut-side down on a baking sheet and roast in the oven for 30 to 40 minutes, or until the flesh is fork-tender.
- Cook Chicken: While the squash is roasting, season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side depending on thickness.
- Combine Ingredients: When the spaghetti squash is done, flip the halves over and use a fork to scrape the flesh into strands. In a mixing bowl, combine the spaghetti squash strands, sliced cooked chicken, and marinara sauce. Mix well to combine.
- Bake the Casserole: Transfer the mixture into a greased baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Bake in the oven for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Allow the dish to cool for a few minutes after baking. Garnish with fresh basil if desired and serve warm for a comforting meal.
Notes
- For a vegetarian version, omit the chicken and add sautéed mushrooms or zucchini.
- Use homemade marinara sauce for a fresher flavor and to control sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prepare the spaghetti squash in advance to save time on busy nights.
- For a spicier dish, add red pepper flakes to the marinara sauce before baking.
