Chicken Parmesan with Spaghetti Squash

A single serving of Chicken Parmesan with Spaghetti Squash .

I have always loved a good chicken parmesan. I'm Italian and love the food of the culture in all it's grainy glory.  While I've had a gradual decent from the traditional white pasta (went to brown rice pasta first for the few years before I went SCD), I still miss it.  My husband used to love my chicken parmesan and I decided that instead of wishing for it, I would sub almond flour for the breading and spaghetti squash for the noodles. This Chicken Parmesan with Spaghetti Squash turned out very good and certainly does the trick when you're craving Italian! 

This recipe is an easy and fantastic comfort meal for a blustery day or when you've had a tough week and want to indulge. The traditional recipe uses Mozzarella baked on top, however, it is not an SCD legal cheese. So, in addition to the Parmesan, I use a mixture of Fontina and Provolone which melts just as well.


Chicken Parmesan with Spaghetti Squash



Cuisine: Italian

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 25 mins TOTAL TIME: 45 mins


  • 2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
  • 4 tablespoons olive oil
  • 2 cups SCD marinara (or store bought sauce of your choice)
  • 6 ounces prosciutto (optional)
  • 1/2 cup grated Fontina cheese
  • 4 slices Provolone cheese
  • 1 small Spaghetti Squash, about 3 pounds (Cooked and shred into “spaghetti” strands)
  • 2 tablespoons grassfed butter
  • 1 tablespoon garlic salt


  1. Beat the eggs in a shallow bowl.
  2. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
  3. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
  4. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
  5. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer.
  6. Cover the chicken with the remaining sauce and prosciutto, then sprinkle the Fontina and finish with the Provolone.
  7. Bake at 350 degrees for 20 minutes.
  8. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
  9. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.

Keywords: almond flour, gluten free, main dish, scd, Italian, spaghetti squash noodles