Spaghetti Squash Chicken Parmesan

Yet another attempt at eatting healthier coming from the http://www.eatbetteramerica.org/ website. I had my doubts about this recipe at first since I've made spaghetti squash in the past & didn't find that it was anywhere close to a replacement to pasta. This baked chicken parmesan adds a lot of flavor.

Speghetti Squash Chicken Parmesan

4 small boneless skinless chicken breasts
1/2 cup buttermilk*
1 medium spaghetti squash (about 3 lb), cut in half
1/4 cup rice flour or all-purpose flour

1/4 cup flaxseed meal

1 tablespoon Italian seasoning
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1 jar spaghetti sauce

Place chicken in 13x9-inch baking dish and pierce in several places with fork. Pour buttermilk over chicken, turning to coat both sides. Cover and refrigerate 1 hour.

Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 10-20 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.

Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.

In shallow dish, combine flour, 1/4 cup of cheese, and the garlic powder. Remove chicken from buttermilk, reserving buttermilk. Coat both sides of chicken with the flour mixture; dip in reserved buttermilk. Coat chicken again with flour mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.

Bake 25 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.

* I never keep buttermilk on hand because you never need very much for recipes. Instead, I add a tablespoon of lemon juice to 1/2 cup milk.

To view the original recipe, please click here.