Baked Chicken Parmesan with Spaghetti Squash

Prep time: 10min
Total time: 60min
Serves 4
1
Spaghetti squash (about 2 lb/1 kg), halved lengthwise and seeded
0
6 tbsp
Caesar Dressing, divided
90 mL
1 clove
Garlic, minced
0
1/4 tsp
Ground pepper
1 mL
4
Boneless, skinless chicken breasts, about 6 oz (175 g) each
0
1 1/3 cup
Tomato and Herbs Pasta Sauce, divided
325 mL
1/4 cup
Part Skim Mozzarella Shredded Cheese
60 mL
¼ of the recipe
calories
390
fat
11 g
saturated fat
2 g
carbs
16 g
protein
55 g
cholestrol
140 mg
fibre
3 g
sodium
660 mg
potassium
700 mg

Directions

  1. Preheat oven to 350°F (180°C). Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut-side up, on baking sheet. Brush with 3 tbsp (45 mL) dressing and sprinkle with garlic and pepper. Bake 30 min.

  2. Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 min. Spread 1/3 cup (75 mL) pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted and squash is tender, about 10 min.

  3. Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.