Experimenting is my favorite, and that’s what I did the other night. I made Chicken Parmesan and it was Mmmm... YUM!
The “Noodle Part”
Cut a spaghetti squash in half the short way
Take out seeds
Drizzle with a little olive oil & sea salt
Put spaghetti squash halves in pan face down, bake at 400 degrees for about 40 minutes.
Let cool a couple minutes, then scoop out spaghetti squash with fork and will be just like spaghetti noodles!
The “Chicken Part”
Mix about 3/4 C. almond flour with seasonings like garlic, Italian seasoning, sea salt, etc. (basically whatever you have in the house that sounds good… I’m not a very meticulous cook!)
Coat two chicken breasts with almond flour, set aside
Finely chop onions and place in skillet with about 1/2 cup of butter (or coconut oil or whatever your oil preference is) butter will melt and onions will saute… let it get HOT!
Place chicken breast in skillet and cook on both sides for about 5 minutes
If using an iron skillet, just transfer pan from stove top right into the over and bake for another 30 minutes. If you’re like me an don’t have an iron skillet, transfer chicken into an oven-safe pan and bake chicken for another 30 minutes. You can just put the chicken in the oven with the spaghetti squash.
The “Sauce Part”
Put one can of tomato sauce and one can of diced tomatoes in sauce pan
Heat on stove and add whatever seasonings you would like. I added some garlic, oregano, Italian seasoning, a little basil, etc.
All these three parts pretty much get done at the same time. After I put the chicken in the oven is when I start making the sauce. When all parts are done, place spaghetti squash on plate, put the chicken breast on top, and then add sauce. Sprinkle with a little Parmesan. Yum!!