This spaghetti squash chicken Parm recipe is a lightened up version of the classic, using spaghetti squash noodles in place of pasta, and omitting the usual heavy Parmesan topping.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
382 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
Step 3
Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
Step 4
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.
Step 5
Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
Ingredients
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil
sea salt and ground black pepper to taste
2 large egg whites
2 tablespoons shredded Parmesan cheese
1 (3 pound) spaghetti squash, halved lengthwise and seeded
