Spaghetti Squash Chicken Parmesan
Ingredients
Main
- 1 cup vegetable oil
- ¾ cup Italian style breadcrumbs
- ¼ cup freshly grated Parmesan
- 2 boneless skinless chicken breasts, cut crosswise in half
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups tomato sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley leaves
For the spaghetti squash
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 1
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
- 3
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- 4
Remove from oven and let rest until cool enough to handle.
- 5
Using a fork, scrape the flesh to create long strands.
- 6
Heat vegetable oil in a large skillet over medium high heat.
- 7
In a large bowl, combine breadcrumbs and Parmesan; set aside.
- 8
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumbs mixture, pressing to coat.
- 9
Add chicken to the skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Let cool before dicing into bite-size pieces.
- 10
Preheat oven to broil. Lightly oil a large oven-proof skillet or baking dish or coat with nonstick spray.
- 11
Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.
- 12
Place into oven and cook until melted and golden brown, about 2 minutes.
- 13
Serve immediately, garnished with parsley, if desired.
