Spaghetti Squash with Chicken Parmesan

By Caroline Potter
March 8, 2013
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Author Notes:

Here is my version of this classic comfort food! Its grain-free and super easy to make for a quick dinner. Its light and will leave you satisfied but never stuffed! I promise you cannot taste even a hint of almond flour. I like to serve it on a bed of spaghetti squash with pesto. You could also serve it with roasted sweet potatoes if you can’t find spaghetti squash in season.

Caroline Potter

Serves: 4

  • 2 large chicken breasts, cut in half
  • 3/4 cup shredded parmesan cheese
  • 2 tablespoons almond flour
  • 1/4 cup fresh basil, chopped
  • 5 cloves garlic, crushed
  • dashes salt and pepper
  1. Cut chicken breasts in half so there are 4 pieces.
  2. Mix all ingredients in a large bowl and stir thoroughly.
  3. Place chicken on a plate and lightly coat both sides with olive oil.
  4. Place the chicken in the mixing bowl and cover with the cheese mixture.
  5. Transfer chicken to a baking dish and sprinkle any extra parmesan cheese mix on top.
  6. Cook at 350 for 30 minutes. Adjust time if chicken breasts are small.
  7. Serve on a bed of spaghetti squash mixed with pesto.

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