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Spaghetti Squash Chicken Parm

4

0 min

Spaghetti Squash Chicken Parm

Spaghetti Squash Chicken Parm Photo 1

Time

0 min

Serving

5 persons

Calories

382

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.

Ingredients

  • spaghetti squash, halved lengthwise and: 1 piece (3 pound, seeded)
  • extra-virgin olive oil cooking spray:
  • egg whites: 2 piece
  • blanched almond flour: 0.5 cup
  • Parmesan cheese: 2 Tbsp (shredded)
  • sea salt and ground black pepper: (to taste)
  • skinless, boneless chicken breasts, pounded flat: 5 piece (5 ounce)
  • extra-virgin olive oil: 1 Tbsp
  • fire-roasted diced tomatoes: 1 can (28 ounce can)
  • garlic: 2 Tbsp (minced)
  • fresh parsley: 1 Tbsp (minced)
  • italian seasoning: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    Spaghetti Squash Chicken Parm Photo 2
  2. Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
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  3. Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
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  4. After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
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  5. Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
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  6. Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
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  7. As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
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  8. Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
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  9. Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
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