Chicken Parmesan With Spaghetti Squash
“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
| Servings | Cook Time |
| 4servings | 30minutes |
| Servings |
| 4servings |
| Cook Time |
| 30minutes |
Ingredients
- 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 pasta sauce 14 ounces
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
