By Kristin Sacco
GF Chicken Parmesan & Spaghetti Squash (with DF option)
Updated at: Thu, 17 Aug 2023 06:05:23 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories741.6 kcal (37%)
Total Fat20.2 g (29%)
Carbs65.9 g (25%)
Sugars13.1 g (15%)
Protein73.5 g (147%)
Sodium1203.6 mg (60%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
1. Preheat oven to 350F
Step 2
2. Split spaghetti squash in half and remove seeds
Step 3
3. Place halves cut side down, on a parchment lined pan
Step 4
4. Bake for 45-50 minutes.
Step 5
5. Oil a baking dish for the chicken
Step 6
6. Combine ½ C breadcrumbs & 1/8 cup Nutritional Yeast (for Kristin)
Step 7
7. Combine 2.5 cups breadcrumbs & parmesan
Step 8
8. Coat chicken breast in bread crumb mixture, shaking off excess. Place in baking dish.
Step 9
9. Bake in the preheated oven for 40 minutes.
Step 10
10. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese (Vegan cheese for Kristin’s).
Step 11
11. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees
Notes
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