Chicken Parmesan With Spaghetti Squash Recipes

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CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY



Chicken Parm-Stuffed Spaghetti Squash Recipe by Tasty image

Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 large spaghetti squash
2 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
flour
italian bread crumb
marinara sauce
shredded mozzarella cheese
grated parmesan cheese
italian seasoning, to taste
salt, to taste
pepper, to taste
oil, for frying

Steps:

  • 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.
  • Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
  • Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
  • Place flour, beaten egg, and breadcrumbs into three separate bowls.
  • Coat each strip with flour, then egg, and then roll in bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
  • Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
  • Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing 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, and a pinch of Italian seasoning.
  • Return to the oven to bake for 10-15 minutes until the cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams

CHICKEN PARMESAN WITH SPAGHETTI SQUASH



Chicken Parmesan With Spaghetti Squash image

I grow spaghetti squash and herbs in my garden every year, so this recipe is the perfect way to use them up. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 medium spaghetti squash
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons minced fresh parsley, plus more for topping
1 tablespoon minced fresh oregano or 3/4 teaspoon dried oregano
1 tablespoon minced fresh basil or 3/4 teaspoon dried basil
2 tablespoons olive oil
1 jar (14 ounces) pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

Nutrition Facts : Calories 501 calories, Fat 19g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 9g fiber), Protein 43g protein.

CHICKEN & SPAGHETTI SQUASH



Chicken & Spaghetti Squash image

While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1 medium spaghetti squash (4 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons prepared pesto
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup dry bread crumbs
1/4 cup shredded Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chicken broth
1/3 cup shredded cheddar cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SPAGHETTI SQUASH CHICKEN PARM



Spaghetti Squash Chicken Parm image

An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.

Provided by Megan Olson

Categories     Chicken Parmesan

Time 1h10m

Yield 5

Number Of Ingredients 12

1 (3 pound) spaghetti squash, halved lengthwise and seeded
extra-virgin olive oil cooking spray
2 large egg whites
½ cup blanched almond flour
2 tablespoons shredded Parmesan cheese
sea salt and ground black pepper to taste
5 (5 ounce) skinless, boneless chicken breasts, pounded flat
1 tablespoon extra-virgin olive oil
1 (28 ounce) can fire-roasted diced tomatoes
2 tablespoons minced garlic
1 tablespoon minced fresh parsley
1 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
  • Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
  • After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
  • Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
  • Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
  • As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
  • Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
  • Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 28.7 g, Cholesterol 82 mg, Fat 14.5 g, Fiber 3.1 g, Protein 37.3 g, SaturatedFat 2.5 g, Sodium 802.1 mg, Sugar 0.6 g

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