WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS ! TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !
SPAGHETTI SQUASH IS A GREAT ALTERNATIVE TO ACTUAL SPAGHETTI IF YOU ARE TRYING TO SAVE ON CARBS AND CALORIES. BUT IT DOESN'T HAVE TO LACK FLAVOR! THE SQUASH ITSELF ACTUALLY HAS VERY LITTLE FLAVOR WHICH MAKES IT A BLANK CANVAS FOR ANYTHING YOU WANT TO MAKE WITH IT.....LIKE SAY CHICKEN PARM! THIS RECIPE COMES FROM FIREFIGHTER DENA OF THE RALEIGH FD IN NORTH CAROLINA.
SPAGHETTI SQUASH CHICKEN PARM
Serves 4
INGREDIENTS:
4 CHICKEN BREAST, cut into tenders
2 SPAGHETTI SQUASH, cut in half lengthwise, seeded
1 CAN OF TOMATO SAUCE
MOZZARELLA CHEESE
EGGS, for dredging
ITALIAN STYLE BREAD CRUMBS, for coating chicken
SALT
PEPPER
CUMIN
OLIVE OIL
PROCEDURE:
Preheat oven to 350*
Season spaghetti squash with olive oil, salt, pepper and cumin. Place cut side down on baking sheet for 45 minutes. When fork tender, "fluff" the flesh of the squash.
While the squash is cooking, dip the chicken tenders in the egg and then the bread crumbs. Place on a baking sheet and bake for 30 minutes or until the internal temp is 165*
When the chicken and squash are done, pour a little sauce over the squash. Then add the chicken on top and a little more sauce. Add the amount of cheese to your liking and bake for another 5 minutes. Serve