Skinny Chicken Parmesan w/ Spaghetti Squash
2 pounds chicken tenderloins
1/2 cup Italian dressing (I used Kraft Roasted Red Pepper Italian)
1 cup whole wheat panko crumbs
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon coarse sea salt
1/2 teaspoon fresh cracked pepper
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 medium spaghetti squash
1 1/2 cup favorite pasta sauce
Preheat oven to 375F
Pour dressing into a shallow bowl and place next to raw chicken
In another shallow bowl, mix breadcrumbs, garlic, Italian seasonings, salt and pepper. Place beside bowl of dressing.
Place a greased glass casserole dish next to the bowls. (Everything lined up like an assembly line)
Dip a tenderloin into the dressing, roll it in the breadcrumbs, and place in dish. Repeat with the rest of the chicken. Set aside.
Cut spaghetti squash in half and scrape seeds out. Sprinkle with salt and pepper.
Place face down in a glass dish with 1 cup of water.
Bake the chicken and squash side by side for 20 minutes.
As chicken and squash bakes, begin heating pasta sauce.
Remove chicken at 20 minutes and sprinkle on cheeses.
Bake chicken another 15 minutes or until insides are no longer pink.
Check squash at 30 minute mark. If the flesh can be easily scrapped with a fork, then it's done. If not, bake for an additional 10-15 minutes. Times will vary depending on size of squash. Once the flesh is soft, scrape it out with a fork into bowl. Set aside.
To serve place 2 tenderloins over 1 cup of squash. Pour 1/4 cup pasta sauce over everything. Enjoy.