– 1 spaghetti squash
– 28g coconut flour
– 28g mozzarella cheese
– 15g Parmesan cheese
– 10 oz chicken breast
– 1/2 tsp garlic salt
– 1 tsp fresh or dried basil
– 1 tsp fresh or dried oregano
– 190g spaghetti sauce (any brand will be fine)
Preheat oven to 350 degrees. Pierce spaghetti squash with a fork 10-15 times all around the surface. Place on a plate and microwave for 5-8 minutes to soften the squash.
Cut spaghetti squash in half (hot-dog/coronal slice) and carefully pick out seeds and coarse pieces in the middle.
Put foil on a cookie sheet and place spaghetti squash halves face up on sheet. Bake in oven for 40 minutes.
While spaghetti squash is baking, put coconut flour in a bowl.
Cut chicken into small, thin slices and completely cover each piece with coconut flour in the coconut flour bowl.
Turn on stovetop to medium-high heat and spray pan with non-stick cooking spray. When heated, place chicken on pan. When it’s half-way cooked, flip it to cook the other side until chicken is completely cooked.
Once spaghetti squash is done cooking, take out of oven and with a fork, scrape as much of the spaghetti squash as possible into a separate bowl. You should be able to get about 200g squash for each half.
Pour half the spaghetti sauce into the squash bowl. Add garlic salt, basil, oregano and combine. Place the squash/sauce mixture back into the squash shell.
Place breaded chicken on top of squash and pour the remaining sauce over the chicken. Bake in oven for 10 minutes.
Sprinkle cheese on top and bake for another 3-5 minutes.
Remove from oven and carefully place squash on plate. Enjoy the Chicken Parmesan!