Place spaghetti squash halves on baking sheet cut side up. Place in oven at 450 degrees and no need to preheat. Bake 25-35 minutes, check after 25 minutes.

Set aside and cover with foil.

Lower oven temperature to 400.

Gather 2 shallow dishes. In the first add lightly beaten egg and in the second combine the panko, parmesan cheese, and whole wheat breadcrumbs.

Dip chicken breasts in egg and coat with breadcrumb mixture and place in baking dish. Bake for 20 minutes or until juices run clear, add mozzarella cheese to top of chicken breasts and bake another 5 minutes and cheese is bubbly.

While chicken is cooking, heat marinara sauce in a small saucepan over medium low heat, stirring occasionally.

Scoop out seeds from spaghetti squash. Brush with olive oil and sprinkle pinch of salt and pepper over both halves. Also recommend mixing in a little parmesan cheese at this point too. Using a fork, scrape out spaghetti squash strands on to plates. Place chicken breasts over spaghetti squash. Top with marinara sauce.

Garnish with dried parsley.