Thursday, March 31, 2016
Spaghetti Squash Chicken Parmesan
The sauce was Marcella Hazan's Tomato, Onion and Butter Sauce and I had the breaded chicken cutlets in the freezer.
Once the squash was cool enough to handle I shredded the inside of each squash half so that the spaghetti strands were loosened. Then I mixed in a little of the sauce and some Parmesan. The cutlets were sliced and put on top of the squash. More sauce over that along with some Mozzarella and Parmesan. Some basil and oregano sprinkled on top and back in the oven for about 20 minutes. Delicious!
And it is starting to look like spring at our house!