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Spaghetti squash chicken parmesan recipe

Spaghetti squash chicken parmesan recipe

Join me in devouring certainly one of my personal favorite cake recipes available. This scrumptious mixture of roasted spaghetti squash, chicken, cheese and marinara sauce leaves both you and your best Italian buddies pleading for additional.

I've always loved Chicken Parmesan&....although not always loved the calories it packs on. After the holiday season I certainly don’t need any other calories. 2012 has me attempting to consider methods to make my dishes healthier without losing the truly amazing taste which makes me love that dish. Well, I'm able to honestly state that I'd prefer this on the bowl filled with pasta every day&.....diet or no diet.

We've been tinkering with spaghetti squash recently since it is so healthy and tastes absolutely scrumptious. Plus, if you're on Dieters keep in mind that spaghetti squash is points instead of pasta that is &- well, lots of points! SCORE. Save your valuable points for many ocean salt chocolates in the finish of the day

I had been intimidated initially because I haven't cooked much with spaghetti squash. It's so easy. It appears gourmet but it's an excellent easy recipe that's low-calorie, reduced carb, full of vitamins and most importantly, DELISH! So, get your spaghetti squash at this time so that you can do this amazing recipe. It can make for excellent leftovers too. It sometimes’s nice in the future home on the cold night and merely snuggle to the fire. I usually make certain I've leftovers after i get this to. Believe me, you'll like it as well as on a chilly night it'll warm you up.

Chicken Parmesan Spaghetti Squash

Join me in devouring certainly one of my personal favorite cake recipes available. This scrumptious mixture of roasted spaghetti squash, chicken, cheese and marinara sauce leaves both you and your best Italian buddies pleading for additional.

Ingredients:

  • 2 large spaghetti squash
  • 1 lb thin sliced chicken white meat, reduce strips
  • 3 eggs, beaten
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1/4 cup cornmeal

For that spice mixture:

  • 1 tablespoon salt (it won’t taste salty)
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika (may sub. regular)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic clove powder
  • 1 teaspoon onion powder

For that squash:

  • 4 cups marinara sauce
  • 8 oz fresh mozzarella
  • Grated Mozzarella Dairy Product
  • Italian seasoning
  • Vegetable Oil for frying

Directions:

  1. Preheat oven to 375 levels.
  2. Having a sharp knife, slice the squash in two. When the squash is simply too tough puncture in a number of places developing a dotted line round the squash. Microwave for several-a few minutes to melt. Let it awesome before cutting in two following a dotted line.
  3. Scoop the seeds brush with oil, salt, and pepper, and roast face lower inside a preheated oven for 35-40 minutes, until a fork can certainly pierce your skin.
  4. Meanwhile, slice the chicken breasts into strips.
  5. Mix Spices together in a tiny sealable bag. Add 1 tablespoon from the spices, flour, cornmeal, and bread crumbs to some medium-sized bowl. Put aside. Store remaining spices.
  6. Transfer beaten eggs to some medium bowl. Put aside.
  7. Coat each chicken strip using the flour mixture, then egg, after which during the flour mixture.
  8. Pour enough vegetable oil in a medium-large skillet that it is 1/4-inch deep as well as heat over medium high temperature. Fry the chicken strips (in batches if required) until golden brown on sides and cooked through. Put aside in writing towels to empty oil.
  9. When the squash has run out of the oven, let awesome for around ten mins. Switch over and shred within each squash so the spaghetti strands are loosened. Take care not to poke an opening within the skin from the squash.
  10. In every spaghetti squash half: pour 1/2 cup marinara sauce over shredded squash. Top with chicken strips, then 1/2 cup more marinara, and finished with mozzarella and mozzarella dairy product, along with a pinch of Italian seasoning. Go back to the oven to bake for 10-fifteen minutes before the cheese has melted. Enjoy!

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