Spaghetti Squash Spicy Chicken Parmesan

Preheat Oven 375 and/or set Air Fryer to 375 degrees.

Pierce spaghetti squash in multiple places. Place in oven at 375 for 45-60 minutes until tender.

For quicker results microwave 8-12 minutes rotating ever 3-4 minutes until the spaghetti squash can be compressed.

Slice chicken breast into thin strips or buy chicken tender strips. Whisk eggs into a shallow dish and set aside.

Mince garlic, fresh rosemary, thyme. and cayenne pepper together. Add salt

and pepper. In a second shallow dish place almond flour and minced herbs. Whisk until herbs are mixed into the flour evenly.

Dredge a chicken strip in whisked eggs, then roll in flour mixture.

Set aside onto the Airfryer baking sheet or a baking sheet with a rack set on it (you want air to circulate around the chicken strips so they get crispy all the way around. Repeat for all chicken strips. Place in Airfryer (or oven) for 5 minutes).

Flip strips and Airfry/bake another 5 minutes or until the internal temperature is 165 degrees.

Cut spaghetti squash in half. Deseed and toss seeds. Layer 4 oz chicken fingers, ½ cup arrabiata sauce, 1 tbsp of fresh parmesan cheese. Return to oven or airfryer until cheese melts and sauce is heated through (4-7 minutes). Remove from oven, sprinkle with 1 tbsp of fresh parsley. Serve Hot!!

Enjoy!