Rinse spaghetti squash and place in pot. Cover with water and bring to boil on stove over medium high heat. Cover pot, reduce heat to medium and simmer 20-30 minutes, turning squash every 5 minutes, until squash can be easily pierced with a fork.
Meanwhile, preheat oven to 400 degrees. Place 4 gluten free breaded chicken patties on baking dish and bake for 15 minutes, flipping patties once.
Remove from oven and top patties with mozzarella cheese, 2 Tbsp of marinara, Parmesan cheese, and Italian seasoning if desired. Return to oven and bake 10 minutes.
When spaghetti squash is done, remove from water with slotted spoon. Careful slice in half lengthwise. Scoop out and discard seeds. Using a fork, scrape spaghetti squash into a bowl, discarding the skin. Top with remaining marinara.
Serve with green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 13.5mg||4 %|
|Sodium 570.8mg||20 %|
|Potassium 589.6mg||16 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 28.5g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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