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Spaghetti-Squash Chicken Parmesan

LiveBetterAmerica Recipe by

Spaghetti-Squash Chicken Parmesan

Spaghetti squash and buttermilk-soaked chicken lighten up this family favorite. From Prevention Healthy Cooking. 4 servings

  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 0


small boneless skinless chicken breasts
cup buttermilk*
medium spaghetti squash (about 3 lb), cut in half
cup rice flour, Gold Medal® unbleached or Gold Medal® all-purpose flour
cup grated Parmesan cheese
teaspoon garlic powder
1 3/4
cups spaghetti sauce


  • 1 Place chicken in 13x9-inch baking dish and pierce in several places with fork. Pour buttermilk over chicken, turning to coat both sides. Cover and refrigerate 1 hour.
  • 2 Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.
  • 3 Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.
  • 4 In shallow dish, combine flour, 1/4 cup of cheese, and the garlic powder. Remove chicken from buttermilk, reserving buttermilk. Coat both sides of chicken with the flour mixture; dip in reserved buttermilk. Coat chicken again with flour mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.
  • 5 Bake 25 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
  • 6 Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.

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