Healthy Chicken Parm

This healthy chicken parm was so easy to make. Spaghetti squash is a great alternative to regular spaghetti because it has far fewer calories so you can pile it up on your plate! Be sure to look for a lower-sodium marinara sauce.  Also, I chose whole-wheat bread crumbs which I find taste the same if not better.


  • 1 large spaghetti squash
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 1.5lb of chicken cutlets
  • 1 cup whole wheat breadcrumbs
  • 1/2 cup shredded parm
  • 1 bunch of asparagus
  • 1/2 cup sliced mushrooms
  • 2 cups marinara sauce
  • 2 tsp balsamic vinegar


  • Preheat oven to 400
  • Spray baking sheet with nonstick spray
  • Cut spaghetti squash in half and coat with 2 tbsp olive oil and 1 tbsp minced garlic
  • Place squash on baking sheet, flat-side down, for 30-45 minutes (depending on size)
  • Mix almost all of the parmesan cheese and breadcrumbs together
  • Coat chicken cutlets in mixture and place on sprayed baking sheet
  • Place chicken in oven when squash has ~20 minutes remaining
  • Sautee asparagus and mushrooms with 1 tbsp olive oil, 1 tbsp garlic, and 2 tsp balsamic vinegar for 5-7 minutes
  • When squash is done, remove the ‘spaghetti’ by running a fork through it
  • Serve with warmed marinara sauce and top with remaining parmesan cheese
  • Enjoy!



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