Chicken Parmesan With Spaghetti Squash

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jun. 30, 2023
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
Chicken Parmesan With Spaghetti Squash Recipe photo by Taste of Home


  • 1 medium spaghetti squash (about 4 pounds)
  • 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 (14 ounces) pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. 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.
  2. 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.
  3. Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.
Health tip Cup-for-cup, spaghetti squash is lower in carbs than white pasta, but it’s also higher in fiber and vitamin C.
Test Kitchen tips
  • Change up this recipe by using Alfredo sauce instead of a tomato-based sauce.
  • It's OK if the squash halves overlap while cooking in the microwave.
  • Nutrition Facts

    1 chicken breast half with 1-1/4 cups squash and 1/2 cup sauce: 413 calories, 17g fat (5g saturated fat), 109mg cholesterol, 662mg sodium, 24g carbohydrate (13g sugars, 5g fiber), 42g protein.