Baked Chicken Parmesan with Spaghetti Squash
Prep Time
Serves
Cooking Mode
1 spaghetti squash (about 2 lb/1 kg), halved lengthwise and seeded
6 tbsp Caesar dressing, divided
1 clove garlic, minced
¼ tsp pepper
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
1 ⅓ cup tomato and herbs pasta sauce, divided
¼ cup shredded, part skim mozzarella cheese
1 spaghetti squash (about 2 lb/1 kg), halved lengthwise and seeded
6 tbsp Caesar dressing, divided
1 clove garlic, minced
¼ tsp pepper
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
1 ⅓ cup tomato and herbs pasta sauce, divided
¼ cup shredded, part skim mozzarella cheese
Directions
1Preheat oven to 350°F (180°C). Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut-side up, on baking sheet. Brush with 3 tbsp (45 mL) dressing and sprinkle with garlic and pepper. Bake 30 min.
2Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 min. Spread 1/3 cup (75 mL) pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted and squash is tender, about 10 min.
3Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.
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Personal Note
Personal Note
