INGREDIENTS:

• I Med Spaghetti Squash
• 2 Large Chicken Breasts
• Pesto to taste (I use Costco’s ) about 2 tbsp.
• Quality Marinara (pref no added sugar) also Kirkland organic.
• 1 egg
• Italian panko about 1 cup ( plain panko with Italian seasoning mixed in works too)
• Shredded Parmesan (a couple Tbsp.)
• Avocado Oil
• Sriracha if you like spicy  (to taste)

INSTRUCTIONS:

1. Cut Spaghetti Squash in half and remove seeds and pith. Put a Tbsp of water and a shake of salt in the center cavity. Cover with a plate and microwave for about 15 minutes.
2. Preheat oven to 400 degrees.  (375 Convection)
3.  Whisk egg in a small bowl and dip chicken breasts in it and coat with panko and parmesan mix.  Salt and Pepper lightly.
4. Preheat heavy frying pan that is oven friendly, add Oil and heat to Med-high.
5. Add chicken and brown on both sides and transfer to oven. Bake about 30 minutes depending on chicken thickness.
6. After squash is finished cooking, shred it with a fork and add to a frying pan. Add pesto and toss until coated. Turn down to low.
7. Heat marinara up in small saucepan. Add Sriracha to taste.
8. Plate squash and place breast on top and cover with Marinara . Garnish with additional parmesan.
9. Enjoy this satisfying low-carb version of a classic!