This is a great way to change up a family favorite.
Prep Time: 20 minutes
Total Time: 1 hr 45 minutes
1 lb boneless, skinless chicken breasts
1 cup almond meal
1 tbsp paprika
1/2 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp black pepper
1 tsp sea sald
2 eggs, lightly beaten
olive oil cooking spray
1 medium spaghetti squash (about 3 lb), cut in half
1/3 cup grated Parmesan Cheese
1 3/4 cups spaghetti sauce (optional homemade)
1 – Preheat oven to 375
2 – Filet chicken breasts so you have breasts that are about 1/2 inch thick.
3 – Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.
4 – Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.
5 – In shallow dish, combine almond meal, 1/4 cup of cheese, and all the seasonings.
6 – In a bowl, beat eggs with a fork. (Optional to use applesauce instead of eggs)
7 – Dredge each filet chicken in egg (or applesauce). Then coat both sides of chicken with almond spice dry mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.
8 – Bake 25 minutes until chicken is golden brown or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
9 – Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.