Chicken parmesan spaghetti squash casserole is going to be your new favorite weeknight meal! It's healthy; low carb; and filled with herbs, sauce, and breaded chicken. Swap out the mozzarella for a paleo and dairy-free option. Keep reading to learn how to cook spaghetti squash and how to freeze this meal for an easy recipe to heat back up.
This post has been sponsored by Deoleo USA, Inc. All thoughts and opinions are my own.
Growing up, we didn't have a ton of squash. I didn't fall in love with it until it became a huge thing recently. And for good reason! Squash is a little sweet and a little savory. It's a great lower carb alternative and when you roast it with a little salt and Carbonell Arbosana Extra Virgin Olive Oil, it's fall-apart tender and looks just like spaghetti.
Because of its spaghetti-like texture, it's such a versatile ingredient. You don't have to just eat it on the side, it can be the star of a dish! It only needs to be paired with a few high quality ingredients to make it taste really good, like this chicken parmesan spaghetti squash casserole!
Ingredients for Chicken Parmesan Spaghetti Squash Casserole:
In addition to the spaghetti squash, the other star of this show is the Carbonell Arbosana Extra Virgin Olive Oil. This specific olive oil is produced in southern Spain, which is the #1 olive oil producing country in the world.
In fact, this 100% Spanish Extra Virgin olive oil is a 100% traceable single cultivar in Andalucía, where the mountains and sea create a perfect environment for a very unique Extra Virgin olive oil with a sweet and nutty flavor. Not only do you roast the spaghetti squash with this olive oil, but you also cook the breaded chicken in it.
You want to make sure you have a great quality olive oil like Carbonell Arbosana Extra Virgin Olive Oil because the breading of the chicken soaks up so much of that olive oil flavor! Find the new Carbonell Portfolio at a Fresh Thyme store near you by clicking here. Visit www.CARBONELLUSA.com for more information on the terroir portfolio.
Other ingredients for this chicken parmesan spaghetti squash casserole include marinara sauce, chicken breast, almond flour, tapioca flour, fresh basil, eggs, onion, Italian seasoning and mozzarella (optional).
How do you cook spaghetti squash?
Cook spaghetti squash by halving it lengthwise with a sharp knife. Scoop out the seeds and stringy bits in the center and discard them or roast them as a snack later.
Drizzle the cut side of the spaghetti squash with 1-2 tablespoons of Carbonell Arbosana Extra Virgin Olive Oil and sprinkle with a pinch of salt, then place them face down on a silicone mat-lined baking sheet. Carbonell makes it easy to drizzle olive oil with their pop-up spout on the bottle! Roast for 40 minutes or until tender, which it the perfect amount of time to get the rest of this recipe ready!
How to make spaghetti squash casserole:
Now that you have the spaghetti squash in the oven, it's time to prep the chicken. Pound the chicken to 1/4 inch thickness so it cooks quickly, then dredge it in eggs and a flour mixture with herbs. You'll cover your pan all the way with Carbonell Arbosana Extra Virgin Olive Oil, then place the breaded chicken in the oil and cook on both sides for about 3 minutes.
Cube the cooked chicken and set aside. Mix the baked spaghetti squash with the marinara sauce, satueed onion, and garlic, then dump into the bottom of a baking pan. Add the cubed chicken to the top, then sprinkle with mozzarella cheese. Bake again for 30 minutes at 375°F or until the spaghetti squash casserole is warmed all the way through.
Eat it immediately, put it in the fridge, or keep it in the freezer until you're ready to eat!
Can spaghetti squash casserole be frozen?
Yes, this chicken parmesan spaghetti squash can be frozen! Follow all of the steps in this recipe up until you bake it a second time. Instead of baking it again, you'll cover it tightly with a lid and place it in the freezer. If your casserole dish doesn't have a lid, I recommend a tin freezer container.
If you're freezing this, leave the mozzarella off the top until you're ready to bake it one last time right before you eat it to avoid it getting soggy. Store in the freezer for up to 3 months.
When you're ready to heat it, remove the lid from the tin, add the mozzarella, then bake at 375°F for 40-50 minutes or until it's warm all the way through.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see your recipe and feature you!
More squash recipes:
- Sausage and apple stuffed acorn squash
- 5 Ingredient butternut squash soup
- One pan sausage, butternut squash and apples
For the chicken:
- 1 lb boneless skinless chicken breast
- 2 large eggs
- 1 cup almond flour
- 1/3 cup tapioca flour
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼-1/2 cup Carbonell Arbosana Extra Virgin Olive Oil
For the casserole:
- 1 large spaghetti squash
- 4 tablespoons Carbonell Arbosana Extra Virgin Olive Oil divided
- 2 cloves garlic minced
- ½ medium yellow onion diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 cups sugar-free marinara sauce
- 8 oz fresh mozzarella optional
- Fresh basil to top
- Preheat oven to 400°F. Line a large baking sheet with a silicone mat. Cut the spaghetti squash in half lengthwise, then scoop out seeds and stringy bits and discard (you can save the seeds for roasting later).
- Drizzle the cut side with 2 tablespoons Carbonell Arbosana Extra Virgin Olive Oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut side down and bake 40 minutes or just until tender when pierced with a fork.
- While the squash is cooking, prep the casserole. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion and cook until translucent, about 5 minutes. Set aside.
- To make the chicken, pound the chicken to be about ¼ inch thick or slice in half so they fry easily. Place the eggs in one medium bowl and then combine the almond flour, tapioca flour and Italian seasoning in a separate medium bowl and mix well. Pat the chicken dry, then, using one hand, add a piece of chicken to the eggs and cover completely. Transfer to the flour mixture and dredge until a thick coat of flour covers the chicken. Add ¼ cup olive oil to the pan where you cooked the onion and garlic, and add the chicken to fry in hot olive oil over medium heat until brown on each side and no longer pink in center—about 3 minutes each side. If you need to do another batch to fit the chicken in the pan, add the other ¼ cup of olive oil to cook the rest of the chicken and remove any cooked bits of breading from the previous batch. Cut the chicken into chunks and set aside.
- When the spaghetti squash is baked and cool enough to handle, flip it over and gently run a fork down the squash to separate into spaghetti strands. Transfer it to a large 9x13 inch baking pan. Add half the jar of marinara with the rest of the salt, pepper, and red pepper flakes and mix well. Spread all the way out to cover the pan. Top the spaghetti squash with the rest of the marinara, then put the cubed chicken on top. Top with small pieces of mozzarella.
- Reduce oven temperature to 375°F and bake the casserole in the oven for 30 minutes until it’s heated through and the mozzarella is melted. Top with fresh basil and serve.