Ingredients

The following ingredients have 4 Servings
  • 1 Spaghetti squash
  • olive oil
  • 2 chicken breasts (skinless boneless)
  • 1/4 cup flour
  • 2 eggs (beaten)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 24 oz jar pasta sauce
  • salt
  • pepper
  • 1/2 cup mozzarella cheese (shredded)
  • fresh basil (optional)

Instruction

  • Heat oven to 375 degrees F
  • With a very sharp knife, slice the spaghetti squash in half, lengthwise and scoop out seeds and membranes
  • Brush both halves of the squash with olive oil, salt, and pepper to taste, place cut sides down on a parchment paper lined baking sheet and bake for 45 minutes
  • Meanwhile slice chicken breasts into strips, salt, and pepper
  • Place flour, eggs, and breadcrumbs into three separate bowls
  • Dip each chicken strip into the flour, dip into the eggs and then roll in the breadcrumbs and place on a cooking sheet sprayed with cooking spray
  • When squash is done, remove from oven and allow to sit for 1-2 minutes
  • Place chicken strips in a 425 degree F preheated oven for 15 minutes turning the strips once about halfway through
  • Meanwhile, use a fork to shred the meat of the spaghetti squash being careful not to puncture the shell
  • Place shredded squash in a large bowl and add enough spaghetti sauce to coat all the shredded squash, mix gently
  • Replace squash into the shell and top with the chicken strips, add the rest of the sauce and top with mozzarella cheese
  • Place the stuffed squash on the cooking sheet and bake in a 375-degree oven just long enough for the cheese to melt about 5 minutes
  • Serve in the shell topped with chopped fresh basil