I've always liked Poultry Parmesan…. But not necessarily liked the calories it packages on. And following the Vacations I need any additional calories. The New Year usually has me attempting to think about methods without dropping the truly amazing flavor which makes me appreciate that meal to create my meals healthier. Well, I will actually state that I'd choose this over a dish high in no diet or dinner any day.
We've been tinkering with spaghetti tastes delightful and squash recently since it is really healthful for you personally. Plus, if you should be on Weight-Watchers keep in mind that spaghetti is 0 points as opposed lots of factors, to a dinner that will be nicely! RATING. Save your valuable details for many sea-salt chocolates at one's day's end
Since I've not prepared significantly with spaghetti squash, I had been discouraged in the beginning. It's very easy. It appears premium, however, it is just a a breeze formula that's low-calorie, low full of supplements carb and much more importantly! Therefore, get get your spaghetti squash at this time, so you can test this formula that is unique. It creates for locations that are excellent as well. Occasionally it’s good simply cuddle up-to the fireplace and in the future home on the chilly evening. I usually make certain I've locations after this is made by me. Believe me, you'll think it's great and on the chilly evening you will warm up.
In consuming among my personal favorite healthful dishes available, join me. This tasty mixture of spaghetti poultry squash, cheese sauce may abandon you as well as your greatest German friends pleading for more.
Ingredients:
- 2 large spaghetti squash
- 1 lb thin sliced chicken breast, cut into strips
- 3 eggs, beaten
- 1 cup flour
- 1 cup panko bread crumbs
- 1/4 cup cornmeal
- For the spice mixture:
- 1 tablespoon salt (it won’t taste salty)
- 1 teaspoon pepper
- 1 teaspoon smoked paprika (may sub. Regular)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- For the squash:
- 4 cups marinara sauce
- 8 Oz fresh mozzarella
- Grated Parmesan Cheese
- Italian seasoning
- Vegetable Oil for frying
Directions:
- Preheat oven to 375 degrees.
- With a sharp knife, slice the squash in half. If the squash is too tough – puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half – following the dotted line.
- Scoop out the seeds – brush with oil, salt, and pepper, – and roast face down in a preheated oven for 35-40 minutes, until a fork can easily pierce the skin.
- Meanwhile, slice the chicken breasts into strips.
- Mix Spices together in a small sealable bag. Add 1 tablespoon of the spices, flour, cornmeal, and bread crumbs to a medium sized bowl. Set aside. Store remaining spices.
- Transfer beaten eggs in a medium bowl. Set aside.
- Coat each chicken strip with the flour mixture, then egg, and then back in the flour mixture.
- Pour enough vegetable oil into a medium-large skillet so that it is 1/4-inch deep and heat over medium high heat. Fry the chicken strips (in batches if necessary) until golden brown on both sides and cooked through. Set aside on paper towels to drain oil.
- Once the squash is out of the oven, let cool for about 10 mins. Flip over and shred the inside of each squash so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin of the squash.
- In each spaghetti squash half: pour 1/2 cup marinara sauce over shredded squash. Top with chicken strips, then 1/2 cup more marinara, and finish with mozzarella and Parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!
