How to Make Spaghetti Squash Chicken Parm Boats

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

Ingredients

• 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

• 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.

  

• 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.

  

• Step 3

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

  

• Step 4

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

  

• 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.