Welcome to our delicious recipe for “Chicken Parmesan-Stuffed Spaghetti Squash”! If you’re looking for a healthier twist on the classic Italian favorite, you’re in for a treat. Our recipe combines the comfort of chicken Parmesan with the goodness of spaghetti squash, creating a mouthwatering dish that will satisfy your cravings while keeping things light. Tender chicken breasts are breaded, baked to perfection, and then served on a bed of flavorful spaghetti squash strands. Each bite is a delightful combination of savory chicken, tangy marinara sauce, and the subtle sweetness of the spaghetti squash. Whether you’re following a low-carb diet or simply seeking a flavorful and nutritious meal, this Chicken Parmesan-Stuffed Spaghetti Squash recipe is a winner. So grab your apron and let’s dive into this wholesome and satisfying dish that will leave you wanting more.
Ingredients
- 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
Directions
- 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.
