4 servings

  1. Preheat oven to 375℉.
  2. Pierce spaghetti squash with a knife in 5 or 6 places.
  3. Place in a microwave and cook on high in 5-minute increments until tender, about 15 minutes.
  4. Cut in half crosswise, scoop out and discard the seeds, and use a fork to scrape the strands into a greased 13 x 9” baking dish.
  5. Toss with 2 tablespoons oil and salt to taste.
  6. Spread evenly in the dish.
  7. In a large saucepan heat ¼ cup oil over medium.
  8. Add garlic and cook until fragrant, 1-2 minutes.
  9. Stir in tomatoes, basil, and pepper flakes.
  10. Bring to a simmer, using a spoon to crush tomatoes against the side of the pot, until thickened, about 10 minutes.
  11. Transfer to a blender and puree.
  12. Add salt to taste. With a mallet or cast iron skillet, pound chicken breasts ¾” thick.
  13. Dip chicken in beaten eggs, then in Whisps.
  14. Heat remaining ¼ cup oil in a large nonstick skillet over medium heat.
  15. Cook chicken breasts, turning once, until golden brown on both sides, about 5 minutes per side.
  16. Spread tomato sauce over spaghetti squash, then top with chicken.
  17. Sprinkle chicken with mozzarella and bake until browned and bubbling, about 20 minutes.
  18. Sprinkle with parsley right before serving.


  • 1 spaghetti squash
  • ½ cup plus 2 tablespoons olive oil, divided
  • 3 garlic cloves, chopped
  • One (28oz) can whole tomatoes
  • 4 sprigs basil
  • ½ teaspoon red pepper flakes
  • 4 boneless skinless chicken breasts
  • 2 large eggs, beaten
  • 2 cups Parmesan Whisps, finely crushed
  • 1½ cups shredded mozzarella (6oz)
  • Minced parsley
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