Name: Spaghetti Squash Chicken Parm
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 5 servings
Ingredients: 1 (3 pound) spaghetti squash, halved lengthwise and seeded; extra-virgin olive oil cooking spray; 2 large egg whites; 0.5 cup blanched almond flour; 2 tablespoons shredded Parmesan cheese; sea salt and ground black pepper to taste; 5 (5 ounce) skinless, boneless chicken breasts, pounded flat; 1 tablespoon extra-virgin olive oil; 1 (28 ounce) can fire-roasted diced tomatoes; 2 tablespoons minced garlic; 1 tablespoon minced fresh parsley; 1 teaspoon Italian seasoning

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.

Step 3

Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.

Step 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.

Step 5

Dip each chicken breast in egg whites, then move to flour mixture and coat completely.

Step 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.

Step 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.

Step 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.

Step 9

Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

Spaghetti Squash Chicken Parm

Ingredients

Instructions