Chicken Parmesan Spaghetti Squash

By SSmith

Ingredients

• INGREDIENTS:
• 1 large spaghetti squash
• 1 lb thin sliced chicken breast, cut into strips
• 2 eggs, beaten
• 1 cup flour
• 1 cup panko breadcrumbs
• 1 cup cornmeal
• For the spice mixture:
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika (may sub. regular)
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• For the squash:
• 1 cup marinara sauce
• 1 cup mozzarella
• Grated Parmesan Cheese
• Italian seasoning
• Vegetable Oil for frying

Preparation

Step 1

DIRECTIONS:

Preheat oven to 375 degrees.

With a sharp knife, slice the squash in half. Microwave for 3-5 minutes to soften.

Scoop out the seeds – brush with oil, salt, and pepper, – and roast face down in a preheated oven for 35-40 minutes, until a fork can easily pierce the skin.

Meanwhile, slice the chicken breasts into strips.

Mix Spices together in a small sealable bag. Add 1 tablespoon of the spices, flour, cornmeal, and bread crumbs to a medium sized bowl. Set aside.

Transfer beaten eggs to a medium bowl. Set aside.

Coat each chicken strip with the flour mixture, then egg, and then back in the flour mixture.

Pour enough vegetable oil in to a medium-large skillet so that it is 1/4-inch deep and heat over medium high heat. Fry the chicken strips (in batches if necessary) until golden brown on both sides and cooked through. Set aside on paper towels to drain oil.

Once the squash is out of the oven, let cool for about 10 mins. Flip over and shred the inside of each squash so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin of the squash.

In each spaghetti squash half: 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!