Ingredients
3lbsspaghetti squash
2tbspolive oil,divided
24ozmarinara sauce,or pasta sauce, divided
1tspItalian seasoning
½tspgarlic powder
salt and pepper,to taste
1½lbschicken breasts,boneless, skinless, cut into bite sized pieces
1cupmozzarella cheese
1tbsptomato paste
14ozdiced tomatoes,canned with juice
2tbspbutter,melted
3tbsppanko bread crumbs
1tspparsley,fresh
1tbspparmesan cheese,shredded
Preparation
Mix the butter, bread crumbs, parsley and parmesan cheese together. Set aside.
Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise.
Scoop out seeds, then drizzle the cut side with oil. Season with salt and pepper.
Place the cut side down on a baking sheet, then bake for 60 minutes or just until tender.
Season the chicken with Italian seasoning, garlic powder, salt and pepper.
Heat the olive oil in a skillet, then add the chicken and for cook 4 to 5 minutes or until lightly browned.
Add the marinara sauce, tomato paste and diced tomatoes.
Simmer for 10 to 15 minutes or until thickened.
Remove the spaghetti squash from the oven, then run a fork along the flesh to separate into strands. Toss with butter, salt and pepper.
Spoon the spaghetti squash into a casserole dish, then cover with the chicken mixture.
Top with cheese and the topping mixture.
Bake 20 minutes or until heated through.
Serve warm, and enjoy!
