Recipe
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
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
Spaghetti squash gettin’ versatile: