Chicken Parmesan-Stuffed Spaghetti Squash

Whether you are still on your new year resolutions or wanting to try something different, you’ve got to try this! No, spaghetti squash isn’t 100% like spaghetti pasta… but it makes for a pretty darn good substitute. It is packed with nutrients and doesn’t contain the fat, carbs, and calories of regular pasta. Its guilt free!


-3-4 lbs spaghetti squash
-3 boneless skinless chicken breasts, cut into strips
-2 eggs, beaten
-1 cup Italian style breadcrumbs (whole wheat)
-3/4 cup Parmesan cheese, grated
-1 cup marinara sauce
-1 cup reduced fat mozzarella cheese, shredded

Preheat Oven to 375˚F
With a sharp knife, slice the squash in half. (If the squash is too tough – puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half – following the dotted line). Scoop out the seeds – brush with oil, salt, and pepper, – and roast face down in oven for 35-40 minutes

Whisk the eggs in a pie plate to blend. Mix the bread crumbs and Parmesan in another pie plate. Sprinkle the chicken generously with salt and pepper. Coat the chicken completely with Parmesan and bread crumb mixture, patting to adhere. Dip the chicken into eggs, then back into the bread crumb mixture, coating completely. Place on baking sheet and repeat with remaining chicken. Bake in the oven for approximately 25 minutes.

Once the squash and chicken have finished baking, remove from oven and let it set for a few minutes before turning the squash over and pulling at it with a fork. Shred the inside of each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and Parmesan cheese. Return to the oven to bake for 10-15 minutes until the cheese has melted.

-Taryn Sugar