Baked Chicken Parmesan With Spaghetti Squash

Baked chicken parmesan with spaghetti squash is a healthier and more nutritious twist on the classic Italian dish. Instead of the usual breaded and fried chicken, this recipe uses baked chicken breasts that are coated in a delicious and flavorful tomato sauce and topped with melted mozzarella cheese. And instead of the usual side of pasta, this recipe uses spaghetti squash, which is low in calories and high in fiber, vitamins, and minerals.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup of all-purpose flour
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup of breadcrumbs
• 1/2 cup of freshly grated parmesan cheese
• 2 cups of tomato sauce
• 1 cup of shredded mozzarella cheese

For the spaghetti squash:

• 1 medium-sized spaghetti squash
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

To make the chicken:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a shallow dish, mix together the flour, garlic powder, onion powder, oregano, basil, salt, and pepper.
4. In another shallow dish, beat the egg.
5. In a third shallow dish, mix together the breadcrumbs and parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip each chicken breast into the egg mixture, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere.
8. Place the chicken breasts on a baking sheet lined with parchment paper.
9. Bake the chicken for 25-30 minutes, or until cooked through and golden brown.
10. Remove the chicken from the oven and spread tomato sauce evenly over each chicken breast.
11. Top each chicken breast with shredded mozzarella cheese.
12. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

To make the spaghetti squash:

1. Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.
2. Brush the inside of each half with olive oil and season with salt and pepper.
3. Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper.
4. Bake the spaghetti squash for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
5. Remove the spaghetti squash from the oven and use a fork to scrape the flesh into long, spaghetti-like strands.

To serve:

Divide the spaghetti squash evenly among four plates, using a fork to create a nest-like shape.

Place a baked chicken breast on top of each spaghetti squash nest.

Garnish with fresh herbs or grated parmesan cheese, if desired.

Meta Description:

Baked chicken parmesan with spaghetti squash is a healthy and delicious twist on the classic Italian dish. This recipe uses baked chicken breasts that are coated in a flavorful tomato sauce and topped with melted mozzarella cheese, and spaghetti squash instead of pasta. Try this recipe for a nutritious and satisfying meal.

Meta Keywords:

baked chicken parmesan, spaghetti squash, healthy, Italian, tomato sauce, mozzarella cheese, low-calorie, high-fiber, vitamins, minerals

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