I've been making this dish ever since I shared my Chicken Parmesan recipe and had spaghetti squash from the garden. Some years the squash seem to be never ending. If kept in a dry, cool place they are available during the winter as well as fall. This dish is great if you are trying to cut down on carbs or want a change up from pasta.
The next time I make this recipe I'll make a batch of my Garlic Cream Sauce to layer with the marinara sauce. I love the added creaminess of it!
If you are wondering what happened to the other half of my "boat" -- my family is what happened. They are usually a bit more patient when they know I need photos but my husband was "starving" and started whacking away!!
Chicken Parmesan and Spaghetti Squash Bowls Printable Recipe
8-10 boneless chicken tenders
1/2 cup all purpose flour
1 beaten egg
1 cup breadcrumbs *
Jar of your favorite pasta sauce ( I used my own Roasted Marinara)
1-2 cups of shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Preheat oven to 350 degrees. Cut spaghetti squash in half, scrape out seeds, drizzle with olive oil and sprinkle with salt.Bake for 50-60 minutes or until soft. Using a fork, scrape up the "spaghetti."
Meanwhile, dip chicken in flour.
Then dip in egg.
Then in breadcrumbs to coat. Set aside.
Heat cast iron or other skillet to a low medium heat. Drizzle in a little bit of oil oil. Cook breaded chicken tenders, browning on all sides.
When done cooking remove to a paper towel lined plate to absorb some of the oil
Spoon marinara sauce on spaghetti squash making sure to save some for the top.
Layer on the breaded chicken.
Spoon on some more sauce and add shredded mozzarella or your favorite melting cheese.
Bake for another 15 minutes or until cheese is melted and everything is heated through again.