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
-
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.
