Spaghetti Squash Chicken Parmesan (prep time 10 min, cook time 45 min, makes 8 servings)

  • Serve with a side of either:
  • Wilted kale: heat over stove top with touch of olive oil and apple cider vinegar. Wilts down in 2 minutes.
  • Baked asparagus: on a cookie sheet and lightly drizzled with olive oil, salt and pepper. Cook to your texture preference. I like mine still crunchy so I cook mine for about 7 minutes.

Ingredients:

  • 4 small spaghetti squash
  • 8 chicken breasts
  • 4 eggs, beaten
  • 3 cups whole wheat bread crumbs (see homemade recipe)
  • 3 cups tomato sauce
  • 1 cup mozzarella cheese, optional

Preparations:

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half- length wise and scoop out seeds.
  3. Lay the spaghetti squash face up on a lined baking sheet. Drizzle with olive oil, salt and pepper.
  4. Place in the oven for 40 minutes.
  5. While the spaghetti squash is cooking: dip the chicken breasts in beaten egg until well coated. Then cover evenly with bread crumbs.
  6. Place on a foil lined baking sheet and put in the oven.
  7. Let the chicken cook for 25 minutes or until cooked through.
  8. When the chicken is fully cooked, remove the spaghetti squash and fill each half with spaghetti sauce.
  9. Top with chicken breast.
  10. Add the rest of the tomato sauce.
  11. Sprinkle a little bit of mozzarella cheese on top.
  12. Place back in oven for 5 minutes to warm sauce and melt the cheese.
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