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I wish I had an extra hour in the day just to blog! Sorry it has been a few weeks.
Fall is my favorite season. I love the cool, crisp weather and apple picking, pumpkins, sweaters, coffee, the list goes on and on. I also really love fall cooking. The warmth it brings to the house makes it my favorite cooking season! I love the versatility of squash, for years I was not ambitious enough to try spaghetti squash. For whatever odd reason it intimated me. Guess what? It is so easy and delicious!
I saw this recipe on one of those Facebook videos and decided I had to try it. It is AMAZING. I stopped eating meat for about 10 years, but started eating chicken again when I was pregnant with my second child. My entire pregnancy I craved chicken salad, so I gave in and this recipe just solidifies my decision. It's not the quickest recipe to whip up, but well worth it. Also a recipe that the entire family loves!
Ingredients:
1 lb chicken breast, cut into strips
2 spaghetti squash
2 eggs
1 c panko crumbs
1 c flour
1 Tbs dried basil
1 Tbs dried oregano
1/2 Tbs garlic powder (or more if you like)
salt and pepper
Olive oil
1 jar of your favorite pasta sauce
8 oz shredded mozzarella
1/2 c fresh, grated parmesan cheese
2 Tbs fresh parsley, chopped
1. Preheat oven to 400 degrees
2. Slice squash in half length-wise and scrape out seeds. Brush each half with olive oil and sprinkles with salt and pepper. Lay face down on a cookie sheet and bake for 35 minutes.
3. While the squash is baking, salt and pepper your chicken strips.
4. Pour flour in a shallow bowl, scramble 2 eggs in another, and in a third bowl add panko crumbs, basil, oregano, and garlic powder.
5. Dip each piece of chicken into flour, egg and then panko mixture.
6. Next you are going to sauté the chicken. I love using cast iron, it is a great investment. Sauté the chicken in olive oil about 4 minutes aside or until cooked through.
7. Once the spaghetti squash is done and cooled a bit, use a fork to scrape out the flesh. Put the "spaghetti" into a bowl lined with either a kitchen towel or cheese cloth. You are definitely going to want to get some of the excess water out. I learned this the hard way so don't skip this step.
8. Place the drained squash back into the shells evenly. Add a layer of sauce and then arrange chicken strips on top. Add another layer of sauce and top with mozzarella cheese and fresh parmesan.
9. Bake for 15 minutes at 375 degrees.
10. Top with fresh parsley and enjoy!