Spaghetti-Squash Chicken Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.3
  • Total Fat: 8.6 g
  • Cholesterol: 144.6 mg
  • Sodium: 825.2 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 63.5 g

View full nutritional breakdown of Spaghetti-Squash Chicken Parmesan calories by ingredient
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Really great "Healthified" recipe - from Really great "Healthified" recipe - from
Number of Servings: 4


    4 small boneless skinless chicken breasts
    1/2 cup buttermilk
    1 medium spaghetti squash (about 3 lb), cut in half
    1/2 cup all-purpose flour
    1/3 cup grated Parmesan cheese
    1 teaspoon garlic powder
    1 3/4 cups spaghetti sauce


1. Place chicken in 13x9-inch baking dish and pierce in several places with fork. Pour buttermilk over chicken, turning to coat both sides. Cover and refrigerate 1 hour.

2. Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.

3. Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.

4. In shallow dish, combine flour, 1/4 cup of cheese, and the garlic powder. Remove chicken from buttermilk, reserving buttermilk. Coat both sides of chicken with the flour mixture; dip in reserved buttermilk. Coat chicken again with flour mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.

5. Bake 25 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

6. Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.

Number of Servings: 4

Recipe submitted by SparkPeople user ALICIABH.

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