FOR THE SPAGHETTI SQUASH
One spaghetti squash
Olive oil (if desired)
Preheat oven to 350. Cut squash down the middle and scoop out the pumpkin-y insides (seeds and stringy stuff) leaving just the yellow “meat.” Place on a pan/cookie sheet, drizzle with olive oil if desired, and roast for about an hour. When it’s done, use two forks or a big spoon to scrap the meat into spaghetti-like shreds, put it all in a bowl with some salt and pepper and maybe some butter if you like (which I do, mmm!).
FOR THE CHICKEN
2 large breasts
3 eggs, beaten
Italian-seasoned bread crumbs
One jar tomato sauce
Shredded cheese (pizza cheese — cheddar and mozz mixed — is my fave for this)
(Good to do while the squash is roasting.) Filet each breast to make four thin cutlets. Dip each in egg, then in bread crumbs. Swirl oil in a hot pan to coat the bottom, and fry each cutlet for 3-4 minutes per side (mine get really dark, which I like). Remove and set aside.
Pour tomato sauce in the bottom of an oven-safe/casserole pan. Nestle chicken cutlets in the sauce, and top each one with a good amount of cheese. When the squash is done roasting, turn the temp up to 400 and place the chicken/sauce/cheese pan in the oven until the cheese is melted the way you like it (I like it like pizza, about 20-25 minutes).
FOR THE SPAGHETTI
Half pound spaghetti
While the chicken’s baking, prepare spaghetti as directed on the package.
I mix spaghetti and spaghetti squash together, with a chicken cutlet and tomato sauce on top. Soooo good! Enjoy ❤ Kate Sherwin