Page 101 - 2016TOHCookbook

Spaghetti Squash with Chicken Parmesan
Haley Family | KINGSTON, MA
“This is a quick and easy dinner to prepare. It goes well with a fresh salad for a
healthy meal.” KATIE HALEY INGREDIENTS
Serves 4
Olive oil
1 large spaghetti squash Salt
Pepper
1 pound chicken cutlets All-purpose flour
2 eggs, lightly beaten Bread crumbs
Prepared pasta sauce Grated Parmesan cheese
PREPARATION
1. Preheat oven to 375°F. Line a baking sheet with foil and brush with olive oil.
2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Brush the inside of the squash with oil and season with salt and pepper. Place the squash cut side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, place the flour, eggs and bread crumbs in 3 separate bowls. Season the chicken cutlets with salt and pepper. Working 1 cutlet at a time, dredge in flour. Next, dip the cutlet in the eggs, allowing excess to drip off, and coat evenly with bread crumbs.
4. Heat 3 tablespoons oil in a large nonstick skillet. Working in batches, add the chicken and pan-fry until golden brown and cooked through, adding more oil to the pan as needed. Place chicken on cutting board and slice into strips.
5. When the squash is tender, turn it cut side up and use a fork to separate and shred the “spaghetti” within the shell.
6. Toss a small amount of your favorite pasta sauce with the squash. Place the prepared chicken over the squash, then spoon a small amount of sauce on top of the chicken. Sprinkle with cheese and bake for 10 to 15 minutes more.
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