This recipe was the first recipe I encountered when making spaghetti squash for the first time. I feel #blessed because I can be very picky and I think I would have decided I didn’t like spaghetti squash if it weren’t for this meal.

I honestly don’t ever really want to eat chicken parmesan over a plate of spaghetti again if that spaghetti isn’t in squash form. I feel really strongly about this and I don’t feel as though my opinion can be swayed.

(Also once I made this for my family and they were extremely surprised at my abilities which was both hurtful and gratifying at the same time)

Spaghetti Squash Chicken Parmesan Boats

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Total Time:1 hour
  • Servings:2
  • Medium


  • 1 spaghetti squash, halved and scooped
  • 2 thinly sliced chicken breasts
  • 5 tablespoon olive oil
  • 4 tablespoon bread crumbs (flavor of your choice)
  • 1-2 eggs, beaten
  • 2 tablespoon flour
  • Tomato sauce of your choice
  • 4-6 mozzarella balls
  • 2-4 teaspoon shredded parmesan
  • Salt, to taste
  • Pepper, to taste
Photo by Nicole Witte
  • Step 1

    Preheat your oven to 375°F. Take your spaghetti squash and lightly oil and season with salt and pepper. Place facedown on a tray and bake for 35-50 minutes at 375°F depending on the squash size.

    Photo by Nicole Witte
  • Step 2

    Heat the oil in the frying pan. Coat your chicken in flour, then in egg, then in bread crumbs. Place the chicken in the oil and cook 3-7 minutes on each side depending on thickness.

    Photo by Nicole Witte
  • Step 3

    Slice the chicken into thin strips. Slice your mozzarella into smaller pieces for spreading.

    Photo by Nicole Witte
  • Step 4

    After the squash is done, scrape the insides with a fork to make it stringy. Place the chicken strips inside.

    Photo by Nicole Witte
  • Step 5

    Add your mozzarella. Cover with sauce and sprinkle 1-2 tsp of parmesan on top of each. Place back in the oven and broil on high until cheese is melted.

    Photo by Nicole Witte