Spaghetti Squash Chicken Parmesan

Ingredients:

1 cup vegetable oil

Optional 3/4 cup Italian style breadcrumbs (replace with Kiss My Keto Breadcrumbs: )

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1/4 cup freshly grated Parmesan

2 boneless, skinless chicken breasts, cut crosswise in half

1/2 cup all-purpose flour (replace this with Paleo Flour, Rice Flour, Cassava Flour or any other healthier flour option:)

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2 large eggs, beaten

1 1/2 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.

Directions:

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

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.

Place squash, cut-side down, onto the prepared baking dish. Place in the oven and roast until tender, about 35-45 minutes.

Remove from oven and let rest until cool enough to handle.

Using a fork, scrape the flesh to create long strands.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine optional breadcrumbs and Parmesan; set aside.

Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumbs mixture, pressing to coat.

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.

Preheat oven to broil. Lightly oil a large oven-proof skillet or baking dish or coat with nonstick spray.

Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.

Place into the oven and cook until melted and golden brown, about 2 minutes.

Serve immediately, garnished with parsley, if desired.