Spaghetti Squash Chicken Parmesan

Serving: 2,
Preparation time: 60 minutes



  • 1 medium spaghetti squash
  • 1 clove thinly sliced garlic
  • 1 tbsp extra virgin olive oil
  • salt
  • freshly ground black pepper


  • 1 28 oz can crushed tomatoes (prefer Tuttorosso or Cento)
  • 1 cup finely chopped sweet onion
  • 1 clove minced garlic
  • 2 bay leaves
  • 1 tbsp extra virgin olive oil
  • salt
  • freshly ground black pepper


  • 2 boneless skinless chicken breasts
  • 1 package Optavia garlic parmesan poppers ground in food processor
  • 1/4 cup grated romano cheese
  • 1/2 tsp herbs de provence or oregano
  • 1/2 tsp garlic powder
  • salt
  • freshly ground black pepper
  • 1/4 cup egg beaters
  • 2 oz sliced part-skim mozzarella
  • fresh basil

A healthy spin on the classic italian dish

Preheat oven to 350 degrees.

Cut spaghetti squash in half lengthwise and remove seeds. Place halves cut side up in baking dish. Coat insides with olive oil. Season with salt and pepper. Spread garlic slices in each half. Bake 30-40 minutes. Cool on counter for 30 minutes.

While spaghetti squash is baking prepeare sauce. In a medium saucepan heat olive oil over medium heat. Add garlic and diced onions. Cook until fragrant and onions are translucent. Stir in tomatoes and bay leaves. Bring to bubble then reduce to low heat. Simmer for about an hour or until desired thickness. Season with salt and pepper to taste. Remove bay leaves. For smoother sauce, puree in blender.

In a large bowl for dredging, mix together ground garlic parmesan poppers, garlic powder, romano cheese, herbs, salt, and pepper. Place egg beaters in second bowl. Dip chicken in egg beaters and then crust mixture. Dip again in egg beaters and crust mixture. Place chicken on foil-lined sheet pan and bake for 25-30 minutes.

Scrape spaghetti squash, but retain in shell. Place chicken on spaghetti squash and cover with sauce. Top with mozzarella cheese. Broil until cheese is browned. Garnish with more grated cheese and chopped basil.