Guys, it’s that time of year again! I was just reminded the other day how much I miss cooler weather and chili nights – no not chilly. Knowing the first part of that sentence would be a quite a while before us Floridians experience what the true definition of Fall feels like (why, hello, 87 degrees in October), I wanted to do my best at making it feel like Fall in other ways.
Gourds, pumpkins and squash – oh my!
Yeah – I’ll stop there. Nonetheless, it’s THE time of year where I am able to stock up (kind of) on spaghetti squash, while I spend the other 7-8 months of the year whining about how they’re not in season. I love my pasta, though I know it’s not always the best option all the time.
Yes, yes, yes, I tried the zoodle thing. The hubs and I have grown “blah” about it.
Somehow spaghetti squash makes for the perfect vegetable alternative to pasta. I don’t know if it’s the texture or the fact spaghetti squash has less taste (or it’s more earthy than zucchini). But I also get to cut back on using my zoodler, which let me tell you is one P.I.M.A. after some time.
I can make this guilt free spaghetti squash chicken Parmesan in less than 40 minutes – easy. With hardly any mess, most of the work is also done for me. It’s the perfect dinner date night for two, too – HEYO! Or….you can just selfishly save the other half for yourself for leftovers. I’ve done it – no regrets or shame in my game.
guilt free spaghetti squash
chicken parmesan
Guilt Free Spaghetti Squash Chicken Parmesan
theMRSingLinkGuys, it’s that time of year again! I was just reminded the other day how much I miss cooler weather and chili nights – no not chilly. Knowing the first part of that sentence would be a quite a while before us Floridians experience what the true definition of Fall feels like (why, hello, 87 […]Date Night RecipesGuilt Free Spaghetti Squash Chicken ParmesanEuropean
Serves: 2
Prep Time:
Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 spaghetti squash
1 chicken breast (thinly sliced) OR 2 chicken breasts pounded thin
1 24 oz. jar marinara
4 Provolone slices OR 2 cups shredded
Salt and pepper to taste
Instructions
First decide if you are going to use 1 breast (sliced thin) or 2 breasts (pounded thin). For this recipe I used one large breast sliced thin which perfectly made two servings.
Detect if your spaghetti squash is "ripe" - the outside will be hard and it should sound hallow on the inside when tapped. The ripeness of spaghetti squash is the opposite of other fruits/vegetables.
Preheat your oven to 375F.
Start by microwaving your whole spaghetti squash for 3-5 minutes depending on it's size. Spaghetti squash is rather difficult to cut, so microwaving it helps soften the outer layer for easy cutting. It will be hot to the touch, so use mitts if needed when slicing the spaghetti squash long ways - meaning, from the stem to the bottom.
Here you will need to cut out the core and it's seeds - throw those away, you won't need them for this recipe. You will notice some of the core has long, stringy flesh - that is how the rest of the vegetable will turn out once cooked (you'll see).
Prep your squash slices by lightly basting the insides with olive oil, garlic, salt and pepper - set aside (flesh side down) in a baking dish or large cast iron pan.
Prep your chicken breast(s) by slicing or pounding thin. Then lightly dust with salt and pepper on each side.
 For this recipe, I seared my breasts for 2-3 in the cast iron on high heat, then placed in the oven to bake the rest of the time. You don't have to cook your chicken this way, but do note: since your breast(s) will be thin, they do not take as long to cook, and your spaghetti squash needs at least 30 minutes to bake. With that in mind, I will use the steps I took in this recipe.
Heat a large pan or preferably a cast iron skillet on medium-high. If you are using a cast iron skillet, you do not necessarily need to use any oil. Otherwise, use 2-3 tablespoons of olive oil or butter in pan. Place your breast(s) smooth side down on the pan for 2 minutes on each side (do not touch or try to flip breasts before then if you want a nice sear).
Once seared, place skillet in the oven or transfer breasts to a baking dish to finish. At this point you can place both breast(s) and spaghetti squash in the oven and set timer for 25 minutes.
At 25 minutes, flip over your spaghetti squash to flesh side up. This is where you will basically prep your squash with the chicken, marinara and provolone. When the squash is "cooked" the flesh will be easy and tender to pull with a fork. Pull some but not all of the flesh (in order to keep a sturdy shell), then place one breast in each half.
Top with desired amount of marinara (1 cup or half a jar on each) and provolone. Place squash back onto baking dish or large cast iron skillet and bake for 10 more minutes.
Optional: turn oven to Broil mode and broil for up to 3-5 minutes until cheese starts to crust.
Allow to cool (spaghetti squash flesh will be piping hot) and top with fresh parsley before serving.
