Chicken Spinach &amp; Parmesan Spaghetti Squash Gratin Top 10

Oh my goodness, have you all tried spaghetti squash yet? It's like a magical vegetable that turns into noodles when you cook it! And let me tell you, the possibilities are endless when it comes to recipes with this stuff.

Skinny Chicken Parmesan Spaghetti Squash

First up, we've got a Skinny Chicken Parmesan Spaghetti Squash recipe from Ally's Cooking. I mean, just the name alone has my mouth watering. Here's what you'll need:

1 spaghetti squash
3 boneless, skinless chicken breasts, cut into small cubes
1/2 cup whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3/4 cup seasoned whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup part-skim mozzarella cheese
3 cups marinara sauce

Phew, that's quite the list! But trust me, it's worth it. Preheat your oven to 375 degrees and prepare your spaghetti squash by cutting it in half and removing the seeds. Roast in the oven for 30-40 minutes.

While your squash is roasting, prepare your chicken by combining the flour, garlic powder, basil, salt, and pepper in a bowl. Dip each chicken cube into the eggs, then coat in the flour mixture. Next, dip in the bread crumbs and place on a baking sheet. Bake for 15-20 minutes or until cooked through.

Once your chicken is done, mix together the grated Parmesan and mozzarella cheese. Take your spaghetti squash out of the oven and use a fork to shred the inside into "noodles". Pour marinara sauce over the noodles, then add the chicken on top. Sprinkle the cheese mixture over everything and pop back in the oven for 10-15 minutes or until the cheese is melted and bubbly. Enjoy!

Spaghetti Squash Chicken Parmesan Recipe

Up next, we've got a Spaghetti Squash Chicken Parmesan Recipe from Food & Wine. This one is a little more traditional, with a breadcrumb crust on the chicken. Here's what you'll need:

1 spaghetti squash
4 boneless, skinless chicken breasts
1/2 cup plus 2 tablespoons all-purpose flour
3 large eggs, beaten
1 1/2 cups seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups marinara sauce

Again, start by roasting your spaghetti squash in the oven at 375 degrees for 30-40 minutes. While that's cooking, pound your chicken breasts until they're an even thickness, then season with salt and pepper. Place 1/2 cup of flour in a bowl, and two beaten eggs in another bowl.

Mix together the breadcrumbs, Parmesan cheese, parsley, garlic powder, and 2 tablespoons of flour in a third bowl. Dip each chicken breast first in the flour, shaking off any excess, then in the eggs, and finally in the breadcrumb mixture. Place on a baking sheet and bake at 375 degrees for 25-30 minutes or until cooked through.

Once both your spaghetti squash and chicken are done, use a fork to shred the squash into "noodles". Place the noodles in an oven-safe dish, then top with marinara sauce and your cooked chicken breasts. Pop back in the oven for 5-10 minutes or until heated through. Serve hot!

Baked Chicken Parmesan Spaghetti Squash

Let's switch things up a bit with this Baked Chicken Parmesan Spaghetti Squash recipe from Garnish & Glaze. This one stuffs the spaghetti squash with chicken, for extra flavor in every bite. Here's what you'll need:

1 spaghetti squash
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into small cubes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil

As always, start by roasting your spaghetti squash in the oven at 375 degrees for 30-40 minutes. While that's cooking, heat your olive oil in a pan over medium-high heat. Add your chicken, garlic powder, salt, and pepper, and cook until no longer pink, stirring occasionally.

Once your spaghetti squash is done, cut it in half and remove the seeds. Use a fork to shred the inside into "noodles", then transfer the noodles to a bowl. Add your cooked chicken, marinara sauce, mozzarella cheese, Parmesan cheese, and fresh basil, and mix to combine.

Place the mixture back in the spaghetti squash shells and bake at 375 degrees for 10-15 minutes or until heated through and the cheese is melted. Enjoy!

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Last but certainly not least, we have a Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe from Peas and Crayons. This one's perfect for getting in your daily dose of greens! Here's what you'll need:

1 spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
2 cups fresh spinach
1/4 cup milk
1/4 cup plain Greek yogurt
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

You guessed it - start by roasting your spaghetti squash at 375 degrees for 30-40 minutes. While that's cooking, heat your olive oil in a pan over medium-high heat. Add your minced garlic and cook until fragrant, about 30 seconds. Add your fresh spinach and cook until wilted, stirring occasionally.

Once your spaghetti squash is done, cut it in half and remove the seeds. Use a fork to shred the inside into "noodles", then transfer the noodles to a bowl. In a separate bowl, mix together your milk, Greek yogurt, salt, and black pepper. Add the mixture to the bowl with the "noodles", along with your cooked garlic and spinach, and mix to combine.

Transfer the mixture to an oven-safe dish and sprinkle the grated Parmesan cheese over the top. Bake at 375 degrees for 10-15 minutes or until heated through and the cheese is melted. Garnish with fresh parsley and dig in!

Well there you have it, folks - four different spaghetti squash recipes to try out! Which one will you be making first?

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