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Chicken parmesan with spaghetti squash is the Italian-American plate, fully reimagined. Crispy paleo-breaded cutlets take warm tomato sauce and melty coconut milk cheddar, served over saucy squash strands. Six generous servings, zero compromise on comfort.
Pro Tips
- Pound the breasts to an even half-inch thickness before breading — even cutlets cook at the same rate and stay juicy from edge to center.
- Toast the white sandwich bread crumbs first and mix them with olive oil; toasted crumbs are what make the crust genuinely crisp in a 475°F oven.
- Bake the breaded cutlets 15-20 minutes to 160°F before the cheese goes anywhere near them; the cheese needs only 3-5 minutes to melt.
- Toss the prepared spaghetti squash with two cups of warmed tomato sauce and keep it over low heat so it's hot when the chicken lands.
- Pass the final cup of sauce at the table and finish each plate with fresh basil — it's the fresh note the whole dish leans on.
Frequently Asked Questions
Why spaghetti squash instead of pasta?
Roasted squash strands hold warm tomato sauce exactly like spaghetti while keeping the plate grain-free. It's the paleo stand-in that actually delivers.
Which cheese melts best here?
Shredded coconut milk cheddar — it goes on at the very end and melts into a bubbly layer in just a few minutes under the heat.
Can I use jarred tomato sauce?
Yes — any good warmed tomato sauce works. The recipe splits it three ways: two cups with the squash, one on the chicken, and one passed at the table.
How do I keep the breading crispy?
Bake on a sprayed wire rack so air circulates under the cutlets, and add the sauce and cheese only in the final minutes.
Recipe Card
Ingredients
Method
- 1.
- Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C).
- Line a rimmed baking sheet with aluminum foil, top it with a wire rack, and spray the rack with oil spray.
- 2.
- Set up three shallow dishes for dredging: o Dish 1: Spread the flour. o Dish 2: Whisk the eggs and garlic powder together. o Dish 3: Combine the toasted breadcrumbs, olive oil, 0. 25 teaspoon sea salt, and 0. 25 teaspoon pepper.
- 3.
- Place the chicken between two sheets of plastic wrap and pound gently to an even 0. 5-inch thickness.
- Season the chicken on all sides with sea salt and pepper.
- 4.
- Working with one piece of chicken at a time, dredge it in the flour, dip it completely in the egg mixture (letting any excess drip off), then coat it thoroughly with the bread crumb mixture. Press gently to help the crumbs adhere.
- 5.
- Place the breaded chicken on the prepared wire rack. Spray the tops of the chicken with oil spray.
- 6.
- Bake until the chicken is cooked through and registers 160°F (71°C) on an instant-read thermometer, about 15 to 20 minutes.
- 7.
- While the chicken bakes, combine the prepared spaghetti squash with 2 cups (approx. 16 oz / 480 g) of the warmed tomato sauce in a pot.
- Stir to combine and season with sea salt and pepper to taste.
- Keep warm over low heat.
- 8.
- Once the chicken reaches 160°F (71°C), remove it from the oven.
- Top each cutlet with a portion of the remaining tomato sauce (using 1 cup total; approx. 8 oz / 240 g) and sprinkle evenly with the shredded cheese.
- 9. Return the baking sheet to the oven and continue to bake until the cheese has melted, about 3 to 5 minutes.
- 10.
- Sprinkle the finished chicken with fresh basil.
- Serve immediately with the spaghetti squash mixture, passing the remaining 1 cup (approx. 8 oz / 240 g) of tomato sauce separately at the table.
