Baked Chicken Parmesan with spaghetti squash is a healthy way to enjoy your favorite comfort food guilt free. It's simple to make, under 350 calories, and has all the crispy, cheesy goodness of the original.
This Spaghetti Squash Chicken Parm is a good for you twist on a classic Italian dish and one that our family loves. They even request it! In our house its on the rotation with this healthy eggplant parmesan and healthy chicken parm.
My husband absolutely loves chicken Parmesan but for a long time I didn't make it because he just couldn't get behind a baked version. He wanted the traditional, greasy, fried version covered with a mountain of melted cheese. Lucky for me, he recently committed to trying to eat healthier, and is finally open to trying out a healthier version of his favorite dish. And he was shocked at how much he loved this spaghetti squash chicken parm.
Since this is a low carb chicken parmesan with spaghetti squash, I opted to use Parmesan cheese, basil, and oregano to make the coating for the chicken. This replaces the breadcrumbs in the traditional version but ensures you still get a nice crunchy exterior. Then it's baked until browned and crispy and covered with your favorite marinara sauce and cheese. I opted for spaghetti squash instead of pasta but you could definitely use regular pasta if you prefer. Zucchini noodles would also be delicious.
If you want to make more of a casserole style chicken parmesan, its possible with a few changes. First cook the spaghetti squash and chicken. Then cover the bottom of a baking dish with spaghetti squash. Add more sauce on top. Then add a layer of chicken, a layer of cheese, and a layer of sauce. You can repeat this until the dish is full. Bake at 400 degrees for 20-25 minutes until the cheese is melted and sauce is bubbling.
Absolutely! Instead of using marinara sauce you could use your favorite homemade or store-bought alfredo sauce. Sometimes I like to use half alfredo sauce and half marinara sauce. Yum.
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