Chicken Parmesan With Spaghetti Squash

Dinner

I grow spaghetti squash and herbs in my garden every year, so this recipe is the perfect way to use them up.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings

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

Instructions

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.

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.