Spaghetti Squash Chicken Parmesan

When you think about a wholesome satisfying dinner, Chicken Parmesan probably comes to mind! We have switched a few ingredients around to make it more nutritious, but don't worry, we kept all the flavour!

• 2 spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 cup almond flour. This is a great option!
• ½ tsp. Herbamare
• ½ tsp. fresh cracked black pepper
• ½ tsp. garlic powder. Here's a great organic option!
• 2 Tbsp. coconut oil/butter ghee. Find a great coconut oil here!
• 3 cups pasta sauce
• ½ cup parmesan cheese or raw milk cheddar, grated

Cook spaghetti squash. (Cut each squash in half and scoop out seeds. Place a half inch of water in a baking dish and place squash seed side down. Cover with foil and bake about an hour at 425°F or until squash is tender. Remove and let cool slightly.)

With two forks, scrape the squash out of the shells, making spaghetti with the squash. Place the shredded squash into a large bowl and stir in a cup of the pasta sauce. Grease a 9x13” casserole dish and spoon the squash mixture onto the bottom. Spoon another cup of sauce overtop.

Mix the Herbamare, pepper, and garlic powder together with the almond flour. Cut each chicken breast in half lengthwise and dip into almond flour mixture. In a skillet, melt the coconut oil/butter ghee over medium heat. Gently fry each piece of chicken 2-3 minutes on each side. Remove to a baking sheet and bake for 10 minutes at 325°F. Cut chicken into bite-sized pieces. Place cut up chicken on top of squash mixture. Cover with the last cup of sauce and then sprinkle with cheese. Cover with foil and bake at 325°F for approximately 40 minutes. Remove from the oven and let sit about 10 minutes before serving.