Spaghetti Squash Chicken Parm

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.

3. Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.

4. After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.

5. Dip each chicken breast in egg whites, then move to flour mixture and coat completely.

6. Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.

7. As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.

8. Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.

9. Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

Cook's Note:

Use oat flour for almond flour if you're allergic to nuts.