Chicken Parmesan with Spaghetti Squash, The Holidays Are Here!

Chicken Parmesan with Spaghetti Squash

Even though I complain about these busy days between Thanksgiving and Christmas, they are my favorite. The smells, the decorations, the music, the sappy holiday movies; everything. Also, people seem to be more caring and forgiving, if only we could be like this every day. Yesterday we went out and purchased our Christmas tree. It was fun driving home with the windows down and a tree tied to the roof of the car. A rain storm blew through last night completing the perfect day.

Chicken Parmesan with spaghetti squash is healthy and delicious. If you have never tried spaghetti squash before you are in for a real treat. First the squash is cut in half, the seeds removed and then baked upside down in an half inch of water until completely tender. The squash flesh is raked with a fork to create noodles. Next chicken tenders are rolled in an egg wash and panko topping then sautéed in olive oil. The chicken is transferred to a baking dish with marinara sauce and topped with a thin slice of mozzarella cheese, and then baked for another 10 to 15 minutes. To serve top spaghetti squash with marinara and chicken tenders, sprinkle with Parmesan cheese.

Hope you had a wonderful Thanksgiving, Happy Holidays!

yield: 4 to 6Author: Cheriprint recipe

Chicken Parmesan with Spaghetti squash

prep time: 25 MINScook time: 55 MINStotal time: 80 mins

Chicken Parmesan with spaghetti squash is a healthy twist on a classic Italian favorite. If you have never tried spaghetti squash before you are in for a real treat.

INGREDIENTS:

• 1 medium organic spaghetti squash (about 2 1/2 pounds)
• 1 pound chicken tenders
• 2 large eggs
• 1 cup panko
• 1 jar marinara (I use about 3/4 of a jar, your preference to add more)
• 4 ounces mozzarella cheese, thinly sliced
• 2 ounces Parmesan cheese, shredded
• Salt and pepper, season to taste
• 1 hand-full fresh basil, torn for garnish

INSTRUCTIONS:

1. Preheat oven to 375°.
2. Rinse outside of squash, pat dry. Cut into half and scoop out seeds. Place cut side down into a large baking dish filled with 1/2 inch water. Bake until tender 30 to 40 minutes. Remove from oven and set aside until cool enough to handle. Rake flesh with a fork to create noodles.
3. In the meantime, in a shallow dish beat the eggs with 1 tablespoon of water. In another shallow dish or plate add the panko. Salt and pepper both sides of chicken and then dip the tenders on both sides with the egg mixture, then dredge both sides into the panko crumb, pressing lightly.
4. In a large skillet on medium to medium-high heat add oil, when oil is hot add the chicken and cook on both sides until browned about 3 to 5 minutes. (Depending on size)
5. In a large baking sheet add marinara, then top with chicken and mozzarella. Bake 10 to 15 minutes until cheese is melted and marinara is lightly bubbling.
6. To serve, place spaghetti squash down first, then chicken, a sprinkling of Parmesan and basil. Enjoy!

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