Chicken Parm Spaghetti Squash

Chicken Parm Spaghetti Squash

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Yield: 4 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

Ingredients

• 1 large spaghetti squash
• 2 Tbsp olive oil or avocado oil
• salt and pepper
• 2 cups jarred pasta sauce
• 4 frozen breaded chicken breasts, prepared*
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 380F. Cut spaghetti squash in half and remove the seeds. Spread olive oil evenly over the insides of the halves, then sprinkle with salt and pepper. Place spaghetti squash halves face down onto baking sheet. Bake for 45 minutes or until the flesh of the squash is noodle-like and can be raked with a fork.
2. Remove spaghetti squash halves from the oven and flip them so the insides are facing upwards. Layer chicken breasts, pasta sauce, and shredded cheese inside each half. Put back in the oven for 20 minutes or until the cheese has melted.
3. Remove from oven and enjoy the dish right out of the spaghetti squash "shell".

Notes

*I like to use the frozen breaded chicken from Aldi and heat it up in the air fryer before adding to the spaghetti squash. You can use any chicken that you like. Just be sure to cook it prior to adding to the spaghetti squash dish.

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