With a sharp knife, slice the squash in half. If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. allow to cool before cutting in half - follow the dotted line. Scoop out seeds - brush with oil, salt & pepper, - and roast face down in a preheated oven at 375 for 35-40 min (until a fork can easily pierce the skin)
Meanwhile, slice the chicken breasts into strips. place flour, beaten egg, and breadcrumbs into three seperate bowls. Coat each strip with flour, then egg, and then roll in bread crumbs.
heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels.
Once the squash has finished roasting - remove form oven and let it set for a few minutes before turning over and pulling at it with a fork. Shred the inside fo each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Returen to the oven to bake for 10 - 15 minutes until the cheese has melted.
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 124 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 10.5mg||3 %|
|Sodium 2016.1mg||70 %|
|Potassium 1338.3mg||35 %|
|Total Carbohydrate 139.8g||41 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 134.2g|
|Protein 19.1g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 730
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