SPAGHETTI SQUASH CHICKEN PARMESAN

INGREDIENTS:

Large Spaghetti Squash 

2 Boneless Skinless Chicken Breasts /cut into strips

2 Eggs /beaten

Flour

Italian Style Breadcrumbs 

Marinara Sauce

Shredded Mozzarella Cheese

Grated Parmesan Cheese

Italian Seasoning

Salt

Pepper

Oil for frying


DIRECTIONS:

With a sharp knife, slice the squash in half. (If the squash is too tough - 

puncture in several places forming a dotted line around the squash. Microwave 

for 3-5 minutes to soften. Allow to cool before cutting in half - following the 

dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast 

face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork

can easily pierce the skin). 

Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and

breadcrumbs into three separate bowls. Coat each strip with flour, then egg,

and then roll in bread crumbs. 

Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in

batches if necessary) until golden brown on all sides and cooked through. 

Set aside on paper towels. 

Once the squash has finished roasting - remove from the oven and let it set for

a few minutes before turing over and pulling at it with a fork. Shred the inside of

each squash, being careful not to poke through the skin. Pour marinara sauce

over shredded squash. Top with chicken strips, then more marinara, and finish

with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return

to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

recipe from Tasty - http://bzfd.it/1lSjRA9