Low Carb Chicken Parmesan Spaghetti Squash

Low Carb Chicken Parmesan Spaghetti Squash Bowls - a keto-friendly and lightened up version of a favorite Italian classic! Baked chicken and vegetables are stuffed into perfectly roasted spaghetti squash and covered in cheese and marinara sauce.

Course Main Course
Cuisine Italian
Keyword chicken parmesan, keto, low carb, spaghetti squash, stuffed spaghetti squash
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Kelly


For the Spaghetti Squash:

  • 1 large spaghetti squash
  • 1 Tablespoon olive oil
  • salt and pepper to taste

For the Chicken:

  • 2 boneless skinless, chicken breasts pounded thinly
  • 1/4 cup almond flour
  • 2 tablespoons parmesan cheese grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 large egg beaten
  • 2 cups marinara sauce
  • 4 oz fresh mozzarella
  • grated parmesan cheese



  1. Preheat the oven to 375ยบ. Line a large baking sheet with parchment.
  2. Cut spaghetti squash in half lengthwise and place on prepared baking sheet, cut side up and season with olive oil, salt, and pepper. Roast in preheated oven for 20 minutes.


  1. While the squash is cooking, combine the almond flour, parmesan cheese, garlic powder, salt, pepper and Italian seasoning in a medium shallow bowl.

  2. Dip each chicken breast in the beaten egg until well coated. Then cover evenly in the flour mixture.
  3. Remove squash from the oven after 20 minutes and push to one side of the baking pan. Lay the chicken on the remaining side and return to the oven and bake for another 15 minutes. Remove the pan again and flip the chicken to the other side. Place the pan back in the oven and bake for another 17-25 minutes or until the internal temperature of the chicken has reached 165 degrees F and the squash is cooked until fork tender.
  4. Remove from oven, scoop out the seeds and shred the inside of each squash so that the spaghetti strands are loosened.


  1. Fill inside of each squash bowl with 1/3 cup marinara sauce, top with chicken and spread another layer of marinara sauce and sprinkle with mozzarella and parmesan cheese. Return to the pan to the oven and bake for another 10 minutes or until the cheese has melted.
  2. Serve in spaghetti squash or transfer to two bowls and sprinkle with parsley, if desired.