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chicken parmesan spaghetti squash casserole in a dish with fresh basil
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Chicken Parmesan Spaghetti Squash Casserole

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. Keep reading to learn how to cook spaghetti squash and how to freeze this meal for an easy recipe to heat back up.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free
Keyword: casserole, parm, spaghetti squash
Servings: 6 people
Calories: 443kcal

Ingredients

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

Instructions

  • 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.

Notes

How to freeze: follow the directions all the way through until you bake it the entire casserole. 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. You can bake any leftovers by covering tightly as well. 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.

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 13.6g | Protein: 35.5g | Fat: 21.8g | Cholesterol: 124mg | Sodium: 1324mg | Fiber: 3.5g | Sugar: 4.9g