Spaghetti Squash Chicken Parmesan
- Spaghetti Squash Chicken Parmesan
- Recipe
- Ingredients
- Instructions
An amazingly healthier version of everyone’s favorite chicken parm without compromising taste. The best comfort food!
Guys.
I’m getting ready for my summer bod.
With chicken parmesan.
And plenty of cheese.
I know.
It sounds too good to be true.
But don’t worry.
We’re subbing out the pasta.
And using spaghetti squash instead.
I’m kind of a genius.
Summer 2017.
We’re ready for you.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour
Ingredients
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.
