Spaghetti Squash Chicken Parm
Tender spaghetti squash creates a naturally noodle-like base for this comforting meal.Seasoned chicken cutlets are coated in breadcrumbs and cooked until crisp and golden.Rich marinara sauce adds savory tomato flavor and moisture.Mozzarella melts over the chicken into a delicious bubbling topping.Parmesan adds extra salty, nutty flavor to the finished dish.This family-friendly recipe combines crispy chicken and cheesy squash in one satisfying meal.
Ingredients
Cheesy Spaghetti Squash
- 1 large spaghetti squash, approximately 3–4 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chicken
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce and Cheese
- 2½ cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil or parsley, chopped
- ¼ teaspoon red pepper flakes
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise.Scoop out the seeds and stringy center.Brush the cut sides with olive oil and season with salt and black pepper.Place the squash cut-side down on a baking sheet.Roast for approximately 35–45 minutes, depending on its size, until tender.Allow it to cool slightly before scraping the flesh into long spaghetti-like strands with a fork.
Prepare the Chicken
- Place each chicken breast between two pieces of plastic wrap or parchment paper.Gently pound the chicken to approximately ½-inch thickness.If the breasts are very large, cut them in half horizontally to create four evenly sized cutlets.Pat the chicken dry with paper towels.
Prepare the Breading
- Set up three shallow bowls.In the first bowl, add the flour.In the second bowl, whisk together the eggs and water.
Bread the Chicken
- Coat each chicken cutlet lightly in flour and shake off the excess.Dip it into the beaten egg mixture.Then press it into the breadcrumb and Parmesan mixture, making sure both sides are evenly coated.Place the breaded chicken on a clean plate.
Cook the Chicken
- Heat olive oil in a large oven-safe skillet over medium heat.Add the breaded chicken and cook for approximately 3–4 minutes per side, until golden brown.The chicken does not need to be completely cooked through at this stage if it will finish cooking in the oven, but it should reach a safe internal temperature of 165°F (74°C) by the end of cooking.Transfer the chicken to a plate.
Prepare the Squash Base
- Spread approximately 1 cup of marinara sauce across the bottom of a large baking dish.Add the spaghetti squash strands and gently spread them into an even layer.Spoon another small amount of marinara over the squash.If desired, sprinkle the squash with a little Parmesan and Italian seasoning.
Add the Chicken
- Place the golden chicken cutlets over the spaghetti squash.Spoon marinara sauce over each piece of chicken.Avoid completely covering the crispy breading if you want to preserve some crunch.
Add the Cheese
- Sprinkle shredded mozzarella over the chicken.Add the remaining Parmesan cheese.For extra flavor, sprinkle with oregano or a small amount of red pepper flakes.
Bake
- Reduce the oven temperature to 375°F (190°C).Bake uncovered for approximately 15–20 minutes, until the chicken is fully cooked and the cheese is melted and bubbling.For a more golden cheese topping, broil for 1–2 minutes at the end, watching carefully.
Rest and Garnish
- Remove the dish from the oven and allow it to rest for approximately 5 minutes.Garnish with fresh basil or parsley.Serve warm.
Notes
- Chicken thickness: Evenly sized cutlets cook more consistently.
- Spaghetti squash moisture: Drain very wet strands to prevent a watery casserole.
- Breadcrumbs: Italian-seasoned breadcrumbs provide convenient flavor, but plain breadcrumbs can also be seasoned.
- Mozzarella: Low-moisture mozzarella melts particularly well without releasing excessive liquid.
- Marinara: A thick marinara sauce works best for this recipe.
- Chicken temperature: Chicken should reach an internal temperature of 165°F (74°C).
- Crispy coating: Avoid completely drowning the breaded chicken in sauce if you want to retain some crispness.
- Resting: A short resting period makes the casserole easier to serve.