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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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
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


Calories: 363kcal | Carbohydrates: 33g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 493mg | Potassium: 764mg | Fiber: 5g | Sugar: 8g | Vitamin A: 567IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 3mg