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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 (14 ounces) pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  • 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.

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 3/4 cup squash and 1/2 cup sauce: 501 calories, 19g fat (5g saturated fat), 109mg cholesterol, 704mg sodium, 43g carbohydrate (8g sugars, 9g fiber), 43g protein.

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