This is my SWW spin on spaghetti Sundays. While I love pasta, spaghetti squash contains B vitamins and fiber, plus the kids have a blast scooping the squash out of the boats.
Serves 4 to 6
Ingredients:
1 spaghetti squash, cut in half lengthwise with seeds removed
2-4 chicken breasts, pounded thin
1 egg, whisked
½ cup almond flour
1 teaspoon Italian seasoning
1 jar Rao's marinara (or your favorite sauce)
2 tablespoons fresh basil, chopped
¼ cup shredded parmesan cheese
¼ cup fresh baby mozzarella balls
Salt and pepper to taste
Instructions:
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
Put both halves of spaghetti squash skin side up, and poke the skin with a fork to pierce holes in it. Flip each one, and spray the insides with avocado oil spray, salt, and pepper. Flip back skin side up, and bake in the oven for 35-40 minutes. Once cooked, remove from the oven and allow to cool before scraping out the squash. Use a fork to remove squash from each half. Set aside while preparing the chicken. Whisk, almond flour and all other chicken seasonings into a shallow bowl and set aside. In another shallow bowl, whisk an egg and add some salt and pepper and set aside.
One piece at a time, dip the chicken breasts into the egg coating evenly, then dip it into the dry mixture coating evenly. Do this until the chicken runs out, placing each piece evenly onto the baking sheet. Spray the top of each chicken breast with avocado oil cooking spray.
Place into the oven halfway through the cooking of the squash, and cook for about 18-20 minutes, or until the chicken reaches an internal temperature of 160 degrees. Once the chicken is cooked through, remove from the oven and add some marinara sauce to the top of each breast. Add some parmesan and mozzarella cheese on top of each, and set oven to broil. Broil the tops of each chicken for a few minutes or until the cheese is bubbly and brown.
Toss remaining sauce in a bowl with the spaghetti squash and place into bowls. Place cooked chicken parm on top of each bowl and garnish with fresh basil and enjoy!
