Chicken Parmesan with Spaghetti Squash

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.

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