Pizza Chicken with Spaghetti Squash

If your family loves pizza like mine does, this pizza-inspired chicken over spaghetti squash is a fun, nutrient-dense addition to your dinner table- no delivery required!

My kids love anything and everything covered in sauce and cheese- even spaghetti squash! This dish is easy to make- cook the squash (or swap it for spaghetti, if you prefer) and while your spaghetti is cooking, season and pan-sear chicken, top it all with sauce, cheese and pepperoni and enjoy a pizza-inspired meal that’s packed with protein and fiber!

Feel free to add more toppings as you love- sauteed peppers and onions, black olives, arugula, fresh herbs, prosciutto in place of pepperoni- think pizza and have fun with it!

Notes:

• Don’t skip the draining step (step 9)- it only takes a couple of minutes, but it’s worth releasing some extra liquid (I won’t sometimes and it’s fine- it’s just a little more liquidy depending on how water-rich your squash was!).
• If you don’t prefer using spaghetti squash, you can use regular spaghetti instead!

Pizza Chicken with Spaghetti Squash
Serves 4

Ingredients (Base recipe):

• 2 chicken breast (halved lengthwise to make four cutlets)
• kosher salt (as needed)
• garlic powder (as needed)
• 1 tbsp italian seasoning
• neutral oil (as needed to cook)
• 24 fl oz marinara sauce
• 1 bulb fresh mozzarella (sliced thin)
• 2 oz pepperoni (about 3-4 slices per piece of chicken)
• basil (chiffonade; to top)
• 1 spaghetti squash 

Instructions:

1. Cook spaghetti squash (see directions, below).
2. Heat oil in a large cast-iron (preferred) or saute pan to medium high.
3. Pat chicken dry and season WELL with kosher salt, garlic powder and herbs.
4. Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
5. Sear for 2-3 minutes, until golden. DO NOT touch until two minutes is up (if chicken isn’t golden after two minutes, your heat wasn’t high enough!)
6. Flip chicken, reduce heat to low. If chicken is thick, cover with a lid (no lid? foil works here, too).
7. Cook for 4-6 minutes, or until chicken reaches internal temperature of 165F.
8. Remove from pan and preheat oven to 400.
9. Once spaghetti squash is done, scrape squash from skin using a fork and let drain for 2-3 minutes in a colander to release excess liquid. Place in pan.
10. Top with chicken and sauce. Top each piece of chicken with 1-2 slices of mozzarella, followed by pepperoni. Bake in oven at 400F for 10 minutes or until cheese is melted and bubbling. Serve with sliced basil on top.

How to cook spaghetti squash:

Oven:

1. Preheat oven to 375.
2. Slice off bottom of spaghetti squash to allow for more control when slicing.
3. Slice in half and scoop out seeds.
4. Spray or grease a glass or metal baking pan/sheet. Place squash, cut-side down, on baking sheet or pan.
5. Add 1″ of water to bottom of pan.
6. Roast in oven for 45 minutes-1 hour, until squash is soft. Let cool slightly, scoop out ‘spaghetti’ and serve.

Instant Pot:

1. Pour 1 cup water into Instant Pot. Slice spaghetti squash in half and place on rack in Instant Pot, cut-side up.
2. Cook on manual/high-pressure for 10 minutes. Release steam, scoop out ‘spaghetti’ and serve.

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