CHICKEN PARMESAN with SPAGHETTI SQUASH

~ serves 4; gluten-free

 - 1 medium spaghetti squash (roughly 3 lbs)

- 2 large or 4 small, thin chicken breasts (16 oz total); cut large breasts crosswise in half to make 4 thin cutlets

- 2 large eggs, scrambled

- ¾ cup almond flour

- ¼ cup grated parmesan cheese

- 1 cup shredded mozzarella cheese

- 1 TBSP Italian seasoning (or a blend of thyme, rosemary, and parsley)

- 3 cups marinara sauce (no added sugar)

- 3 TBSPs avocado oil

     Preheat the oven to 350 degrees F. Beat the eggs in a shallow bowl. In another shallow bowl, mix the almond flour with the parmesan cheese and spices. Dip each chicken piece into the eggs, coating it fully on each side. Then toss the chicken into the flour mixture until covered.

     In a large skillet, heat the avocado oil over medium-high heat. Place each chicken breast into the skillet and fry until browned on each side (2 minutes per side). Next add 1 cup of the marinara sauce to the bottom of a baking dish. Place the chicken on top in a single layer. Cover the chicken with the remaining sauce and sprinkle with mozzarella cheese. Bake for 15 minutes, uncovered.

     Next, wash the spaghetti squash and poke 4-5 holes in it to help relieve pressure as it cooks. Place the squash into the microwave and cook for 6 minutes. Rotate the squash 180 degrees in the microwave and cook for an additional 5-6 minutes. The exterior should be somewhat soft and flexible when the squash is done. Depending on the size of your squash you may need to cook it for an additional 2-3 minutes. Once the squash is fully cooked, cut it down the center lengthwise and let it cool for 10 minutes. After the squash has cooled, scoop out the seeds from both sides of the squash. You will most likely get some of the “spaghetti strings” as well in order to get rid of all of the slimy seeds. Next, take a fork and pull out the spaghetti strings by running the fork down the inside walls of the squash. You will pull the fork down from the top to the bottom boat part of the squash half (get really close to the skin of the squash).

     After the 15 minutes of bake time, turn the oven to broil and continue cooking for 3-5 minutes, until the cheese starts to brown. To serve, place 1 ½ cups spaghetti squash onto a plate and top with 1 chicken parmesan and any surrounding extra sauce. Enjoy!