April 27, 2020 0 Comments Dinner

Chicken Parmesan Stuffed Spaghetti Squash

chicken parmesan stuffed spaghetti squash

Today is brought to you by the letter M, for Monday and Mouthwatering Chicken Parmesan Stuffed Spaghetti Squash. These baby spaghetti squashes are the perfect size for individual bowls. Loaded with crispy parmesan fried chicken breasts, tomato sauce and bubbly mozzarella cheese.

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With an uncanny resemblance to spaghetti noodles, spaghetti squash is the perfect alternative when you’re trying to cut down on the carbs. I was originally just looking for a normal spaghetti squash, but I found these little mini ones and couldn’t resist.

If you can’t find small spaghetti squashes, that’s okay. If you have a large spaghetti squash instead of two small ones, I would recommend adding two chicken breasts per half and dividing them in half to serve.

Choose a spaghetti squash with a firm, dry rind free of soft spots and cracks. Squash should be heavy for its size  with a firm, dry, rounded stem, which helps keep out bacteria. Avoid green, this means it’s not ready yet.

This recipe feeds four, but only requires two large chicken breasts. You will be cutting them in half lengthwise. Typically I opt for fresh chicken over frozen, but we bought a large box of chicken breasts from Costco the other day and it didn’t disappoint. The chicken breasts in there are HUGE, go figure. Costco is like Texas, everything is bigger there. The meat is great quality as well.

For the tomato sauce I just used store bought jar stuff. I obviously prefer homemade sauce, but I didn’t have enough tomatoes on hand and didn’t feel like running to the store just for tomatoes. If you have a good homemade tomato sauce recipe you like to use, by all means, use that instead. My favourite store bought tomato sauce is currently Classico Fire Roasted Tomato & Garlic (I go through tomato sauce phases).

Lastly, this recipe would be nothing without the cheese. Opt for fresh grated parmesan and mozza if available. If not, the package stuff will do.

Now here’s how to make Chicken Parmesan Stuffed Spaghetti Squash:

Preheat oven to 375℉. Line a cookie sheet with parchment paper (it’s gonna get messy).

Slice spaghetti squash/es in half lengthwise and scoop out the seeds.

Brush the squash halves with olive oil and lay them cut side down on the cookie sheet. The time will depend on how big your squash is. If using two small spaghetti squashes, put them in for 45 minutes. If using one large spaghetti squash it will need 55-60 minutes.

While the squash is baking, line up three separate bowls. In the first bowl add the flour, salt, pepper, and garlic powder. Crack the eggs into the second bowl and beat them until frothy. In the third bowl toss together the breadcrumbs, parmesan cheese, and parsley.

Carefully cut the chicken breasts in half lengthwise into 4 thinner cutlets.

Add one tablespoon of olive oil to a large skillet and heat the oil over medium heat.

Dip the chicken breasts first in the flour mixture, shake off any excess flour, then dip in the egg making sure to completely coat each piece. Lastly dip into the breadcrumb mixture. Add each piece to the frying pan and fry each side for 4 minutes. Remove from heat and set aside until the spaghetti squash is done.

Remove the spaghetti squash from the oven, and increase the oven temperature to 425℉. Very carefully flip the squash halves. Use two forks to shred the inside. It should be soft and easily form noodle like threads.

Leave the “noodles” inside of the squash and top each half with some of the tomato sauce. Place the chicken breasts on top of the sauce and top the chicken breasts with the rest of the tomato sauce. Finally top with the shredded mozzarella cheese.

Place back in the oven for 20-25 minutes until the cheese is bubbly. Remove from the oven and serve in the squash halves.

Enjoy!

Chicken Parmesan Stuffed Spaghetti Squash

Chicken Parmesan Stuffed Spaghetti Squash

These baby spaghetti squashes are the perfect size for individual bowls. Loaded with crispy parmesan fried chicken breasts, tomato sauce and bubbly mozzarella cheese.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 575 kcal

Ingredients
  

  • 2 small or 1 large spaghetti squash
  • 1 tbsp olive oil
  • 2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner cutlets
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 large eggs
  • 1/2 cup dried bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp freshly parsley roughly chopped (or 1 tsp dried parsley)
  • 1 650mL jar of tomato sauce
  • 2 cups shredded mozzarella cheese.

Instructions
 

  • Preheat oven to 375℉. Line a cookie sheet with parchment paper (it's gonna get messy).
  • Slice spaghetti squash/es in half lengthwise and scoop out the seeds.
  • Brush the squash halves with olive oil and lay them cut side down on the cookie sheet. The time will depend on how big your squash is. If using two small spaghetti squashes, put them in for 45 minutes. If using one large spaghetti squash it will need 55-60 minutes.
  • While the squash is baking, line up three separate bowls. In the first bowl add the flour, salt, pepper, and garlic powder. Crack the eggs into the second bowl and beat them until frothy. In the third bowl toss together the breadcrumbs, parmesan cheese, and parsley.
  • Carefully cut the chicken breasts in half lengthwise into 4 thinner cutlets.
  • Add one tablespoon of olive oil to a large skillet and heat the oil over medium heat.
  • Dip the chicken breasts first in the flour mixture, shake off any excess flour, then dip in the egg making sure to completely coat each piece. Lastly dip into the breadcrumb mixture. Add each piece to the frying pan and fry each side for 4 minutes. Remove from heat andset aside until the spaghetti squash is done.
  • Remove the spaghetti squash from the oven, and increase the oven temperature to 425℉. Very carefully flip the squash halves. Use two forks to shred the inside. It should be soft and easily form noodle like threads.
  • Leave the "noodles" inside of the squash and top each half with some of the tomato sauce. Place the chicken breasts on top of the sauce and top the chicken breasts with the rest of the tomato sauce. Finally top with the shredded mozzarella cheese.
  • Place back in the oven for 20-25 minutes until the cheese is bubbly. Remove from the oven and serve in the squash halves.
    Enjoy!
Keyword chicken, Chicken Parmesan, Chicken Parmesan Stuffed Spaghetti Squash, chicken recipes, Spaghetti Squash

If you make this recipe, don’t forget to post a picture on you social media and hashtag #souldamgood!

Chicken Parmesan Stuffed Spaghetti Squash