Baked Chicken Parmesan with Spaghetti Squash

Better for you Dinner

Prep time: 10min

Total time: 60min

Serves 4

Spaghetti squash (about 2 lb/1 kg), halved lengthwise and seeded

6 tbsp

Caesar Dressing, divided

90 mL

1 clove

Garlic, minced

1/4 tsp

Ground pepper

1 mL

Boneless, skinless chicken breasts, about 6 oz (175 g) each

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

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.
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.
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.