Parmesan Chicken and Spaghetti Squash

Prep Time: 10 Minutes
Cook Time: 1 Hour
Serves: 4-5

1 Small Bowl
1 Medium Bowl
Plate
Large Frying Pan
Large Deep Baking Pan

1 Spaghetti Squash
2 Chicken Breasts cut into slices or cubed
6 Tbsp Almond Flour
3 Tbsp Flax Seed Meal
3 Tbsp Parmesan Cheese
2 Eggs
3 Tbsp Olive Oil

To cook the spaghetti Squash cut it in half short ways, empty out the seeds and pulp and stick them cut side down in the deep baking dish with about 1 inch of water on the bottom. Bake on 400 degrees for about an hour, or when the outer skin browns and is soft to the touch. (it will be extremely hot, use a pot holder or fork).

While Squash is cooking you can cook up the chicken, which can take about 15-20 minutes.

Preheat a Large frying pan on medium high heat with the 3 Tbsp Oil. Put eggs into a bowl and mix until well blended, onto a plate put the Flour, Flax seed and Parmesan and stir them all together. Take each piece of chicken and coat it with the eggs then roll it into the Flour mix. Place each piece of the chicken into the pan and cook for about 2-3 minutes on each side browning each side. Lower heat to medium and cook the chicken until it is completely done.

Remove the Squash from the over and carefully remove the inside of the squash into a medium sized bowl.

You can mix the chicken together with the squash or serve on the side. For a good Alfredo sauce to put on the top of it all check out the 3 Cheese Alfredo Sauce recipe.