Leftover Mash-Up: Quick and Cheesy Chicken “Parmesto” Over Spaghetti Squash


I’m all about using leftovers to make an entirely different dish. Tonight, I did that times like, 12. I decided to use my Spaghetti Squash and Kale Hash from the other night as the “pasta” base in this traditional chicken parm recipe. But wait… there’s more. I also decided to use up that last bit of pesto in the fridge to spread over the top of half of the chicken, then topped it with provolone cheese. The rest was dredged in egg and panko crumbs and topped with mozzarella/cheddar blend! This recipe is not only a great way to use up leftovers, but it is super easy to make on a busy night when there’s just no time to do something more glamorous!

Leftover Mash-Up: Quick and Cheesy Chicken “Parmesto” & Spaghetti Squash
Recipe Type: Chicken
Cuisine: Casserole
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6-8
A quick and easy take on chicken, two-ways! Parm and pesto topped with bubbly cheese over a spaghetti squash and fall veggie hash.
  • 6 chicken thighs or breasts
  • S&P
  • Prepared pesto
  • 1 egg, beaten
  • 1/2 cup Panko breadcrumbs
  • Prepared marinara sauce
  • 3 slices provolone cheese
  • Cheddar/mozzarella cheese blend
  • Veggies (frozen or cooked) of your choice- I used spaghetti squash, broccoli, cauliflower, carrots, onions, and peas!
  1. Preheat oven to 375 deg. In a large casserole dish (disposable ones are the easiest!) sprayed with cooking spray, spread a thin layer of squash and veggie mixture (see my last post!) or vegetables of your choice.
  2. Salt and pepper chicken.
  3. With half of chicken, spread about 1 tsp of pesto over top of breast or thigh.
  4. Dredge other half of chicken in beaten egg and shake to get rid of excess. Place dredged chicken in panko breadcrumbs and flip to cover both sides. Layer chicken in dish.
  5. Spread about 2 tbsp marinara sauce on top of breaded chicken.
  6. Top pesto chicken with provolone and the rest with cheddar/mozzarella blend.
  7. Bake, covered with foil, 40 minutes, then remove foil and bake an additional 10 minutes.
  8. Preheat broiler to high and broil 2 minutes, or until cheese is browned and bubbly.
  9. Allow to sit for at least 5 minutes before serving.
  10. Serve each person one thigh/breast with about 1/2 cup squash/veggie mixture.
Calories: 344 cal Fat: 13 g Carbohydrates: 15 g Fiber: 3 g Protein: 41 g




Cheesy Chicken "Parmesto" Over Fall Veggie Hash
Cheesy Chicken “Parmesto” Over Fall Veggie Hash

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