Directions
4 servings
- Preheat oven to 375℉.
- Pierce spaghetti squash with a knife in 5 or 6 places.
- Place in a microwave and cook on high in 5-minute increments until tender, about 15 minutes.
- Cut in half crosswise, scoop out and discard the seeds, and use a fork to scrape the strands into a greased 13 x 9” baking dish.
- Toss with 2 tablespoons oil and salt to taste.
- Spread evenly in the dish.
- In a large saucepan heat ¼ cup oil over medium.
- Add garlic and cook until fragrant, 1-2 minutes.
- Stir in tomatoes, basil, and pepper flakes.
- Bring to a simmer, using a spoon to crush tomatoes against the side of the pot, until thickened, about 10 minutes.
- Transfer to a blender and puree.
- Add salt to taste. With a mallet or cast iron skillet, pound chicken breasts ¾” thick.
- Dip chicken in beaten eggs, then in Whisps.
- Heat remaining ¼ cup oil in a large nonstick skillet over medium heat.
- Cook chicken breasts, turning once, until golden brown on both sides, about 5 minutes per side.
- Spread tomato sauce over spaghetti squash, then top with chicken.
- Sprinkle chicken with mozzarella and bake until browned and bubbling, about 20 minutes.
- Sprinkle with parsley right before serving.
Ingredients
- 1 spaghetti squash
- ½ cup plus 2 tablespoons olive oil, divided
- 3 garlic cloves, chopped
- One (28oz) can whole tomatoes
- 4 sprigs basil
- ½ teaspoon red pepper flakes
- 4 boneless skinless chicken breasts
- 2 large eggs, beaten
- 2 cups Parmesan Whisps, finely crushed
- 1½ cups shredded mozzarella (6oz)
- Minced parsley