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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the tomatoes for the sauce, first. Half the spaghetti squash and roast on a separate baking sheet until tender. Bring water to a boil. Flatten the chicken and bread. Work a bit more on the sauce until it is simmering away in the pot. Bake or pan-sear the chicken. Cook the spaghetti. Drain it and toss it with the strings of spaghetti squash. Serve the sauce on top of the spaghetti and the Chicken Parmesan alongside with a bit more sauce. Use your favorite gluten-free breadcrumbs and pasta, if desired.
This smokey, roasted, everything-but-the-kitchen sink style tomato sauce is brought to us from Sara Bradford of Nourish Real Food. This sauce will easily replace any old jar of marinara that you may have been leaning on. Partially because of it’s straight forward preparation, but mostly because of its layers of flavors. Thank you Sara for sharing this recipe!
Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.
This classic Italian dish is an absolute favorite of in our family. We change up the sauces, so this recipe is only the Parmesan breaded chicken. There are directions for baking or pan-frying. While a slice of mozzarella melted on top is common, we find the parmesan & breadcrumb crust is plenty. Bake this with an oven roasted homemade or your favorite store-bought marinara.
