How to Cook Spaghetti Squash Chicken Parmesan

A low carb dish of Italian spaghetti squash with chicken parmesan

Course Main Course

Cuisine American, Italian

Keyword how to cook spaghetti squash, low carb chicken parmesan, Spaghetti squash chicken parmesan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 363kcal

Author Evelyn

Heat oven to 375 degrees F
With a very sharp knife, slice the spaghetti squash in half, lengthwise and scoop out seeds and membranes
Brush both halves of the squash with olive oil, salt, and pepper to taste, place cut sides down on a parchment paper lined baking sheet and bake for 45 minutes
Meanwhile slice chicken breasts into strips, salt, and pepper
Place flour, eggs, and breadcrumbs into three separate bowls
Dip each chicken strip into the flour, dip into the eggs and then roll in the breadcrumbs and place on a cooking sheet sprayed with cooking spray
When squash is done, remove from oven and allow to sit for 1-2 minutes
Place chicken strips in a 425 degree F preheated oven for 15 minutes turning the strips once about halfway through
Meanwhile, use a fork to shred the meat of the spaghetti squash being careful not to puncture the shell
Place shredded squash in a large bowl and add enough spaghetti sauce to coat all the shredded squash, mix gently
Replace squash into the shell and top with the chicken strips, add the rest of the sauce and top with mozzarella cheese
Place the stuffed squash on the cooking sheet and bake in a 375-degree oven just long enough for the cheese to melt about 5 minutes
Serve in the shell topped with chopped fresh basil