chicken parmesan spaghetti squash
Spaghetti squash is one of my favorite ways to lighten up my favorite pasta dishes. Don’t get me wrong – the real deal is ALWAYS going to be my first choice, but it’s all about balance! Some days we eat ALL the pasta and some days we swap out a veggie for the noods. Luckily this Chicken Parm Spaghetti Squash is ALMOST as good as the real thing to satisfy those pasta cravings. Serves 2!
Macros: 39g c // 18g f // 32g p
Ingredients:
1.5 cups Tomato Sauce
1/2 cup Reduced Fat Mozzarella Cheese
2 tbsp Parmesan, grated
2 tsp Olive Oil
2 servings Just Bare Lightly Breaded Chicken Tenders, air fried
3 cups Spaghetti squash (~ 1 medium spaghetti squash, make sure you measure or weigh for most accurate macros)
1-2 tsp of garlic powder, Italian seasoning, salt, and pepper
Parsley for topping
Directions:
Preheat oven to 400 degrees F. Poke some holes in your squash and microwave for about 4 minutes to soften. Cut squash in half lengthwise; scoop out and discard seeds. Rub 1 tsp olive oil all over both slices of squash inside and sprinkle with garlic powder, salt, and pepper, and then place, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender, about 30-35 minutes.
While your squash cooks, prep your chicken bites. I choose to air fry mine at 375 for 12 minutes. Once cooked through, set aside.
Once the spaghetti squash is done, shred the inside with a fork. Mix your tomato sauce with additional seasonings (salt, pepper, Italian seasoning, and garlic powder) until it’s seasoned to your liking. Top each squash with 1/2 cup of sauce, then the chicken, then the rest of the sauce, and finally ½ of the mozzarella cheese on each squash boat. Add back into the oven, and bake until the cheese is melted, about 10 minutes.
Once cheese is melted, top each with ½ of the parmesan cheese and the dried parsley and serve!
Enjoy!
