Spaghetti Squash Chicken Parm
Description
This spaghetti squash chicken Parm recipe is a lightened up version of the classic, using spaghetti squash noodles in place of pasta, and omitting the usual heavy Parmesan topping.
Ingredients
•
1 (3 pound) spaghetti squash, halved lengthwise and seeded
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extra-virgin olive oil cooking spray
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2 large egg whites
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1/2 cup blanched almond flour
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2 tablespoons shredded Parmesan cheese
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sea salt and ground black pepper to taste
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5 (5 ounce) skinless, boneless chicken breasts, pounded flat
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1 tablespoon extra-virgin olive oil
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1 (28 ounce) can fire-roasted diced tomatoes
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2 tablespoons minced garlic
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1 tablespoon minced fresh parsley
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1 teaspoon Italian seasoning
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
3
Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
4
After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
5
Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
6
Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
7
As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
8
Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
9
Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.