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.

Ingredients:

• 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

Directions:

• 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!