Thursday, March 31, 2016

Spaghetti Squash Chicken Parmesan

This was the second time I have made this for dinner. I did not post it the first time. We both loved this and Archie is happy whenever we have chicken. I cut the Spaghetti Squash in half. I had to pierce the shell a few times and microwave the squash for 4 minutes because the shell was so hard to cut. Once it cooled I cut it in half and removed the seeds. I brushed the inside with olive oil and sprinkled it with salt and pepper. The squash was placed on a baking sheet, flesh side down and put in a 375˚ oven for 45 minutes, or until the shell can be pierced with a fork.

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!

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