Baked Chicken Parmesan with Spaghetti Squash

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Onions

  Raw

  2 cup, chopped or 320g

• Garlic

  Raw

  5 cloves, minced or 15g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Newmans Own Pasta Sauce Marinara

  Meijer

  1 cup or 250g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Squash

  Winter, spaghetti, raw

  101g

Directions

1. Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
2. Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan
3. Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving

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