Simple Spaghetti Squash Chicken Parmesan Bake
A delightful dish that combines the comforting flavors of chicken parmesan with the nutritious goodness of spaghetti squash, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
- Skillet
- Baking Sheet
Ingredients
Main Ingredients
- 1 medium Spaghetti Squash Typically weighs between 3 to 5 pounds.
- 1.5 pounds Boneless, Skinless Chicken Breast Main protein source for the dish.
- 2 cups Marinara Sauce Store-bought or homemade.
- 1.5 cups Shredded Mozzarella Cheese For topping.
- 0.5 cup Grated Parmesan Cheese For topping.
- 1 tablespoon Italian Seasoning For flavor enhancement.
- 2 tablespoons Olive Oil For roasting the squash.
- to taste Salt and Pepper For seasoning.
- optional Fresh Basil For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until fork-tender.
- Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a skillet with olive oil until golden brown and cooked through.
- Once the squash is done, flip it over and scrape the flesh into strands. Combine with sliced chicken and marinara sauce in a mixing bowl.
- Transfer the mixture to a greased baking dish, top with mozzarella and Parmesan cheese, and bake for an additional 15-20 minutes until cheese is bubbly.
- Let cool for a few minutes, garnish with fresh basil if desired, and serve warm.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.