Preheat oven to 350. Cut the squash in half lengthwise, scoop out
the seeds and fibers with a spoon. Place on a baking sheet, cut
side up and sprinkle with salt and pepper. Roast about an hour or
until the skin gives easily under pressure and the inside is tender.
Meanwhile, while the squash is roasting, season chicken cutlets
with salt, pepper, garlic powder and oregano. Heat a grill pan (or a
George formal grill) over medium-high heat, when hot grill chicken
on both sides until cooked through, about 3-5 minutes. Set aside
on a dish.
Remove the spaghetti squash from the oven or microwave and
carefully fluff the spaghetti-like strands on each half with a fork,
leaving the squash in the shell. Season with salt and pepper, then
spoon about 1/4 cup marinara in each boat.
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Slice the chicken on the diagonal and place each piece on top of
each squash half. Top the chicken with 1/4 cup each of remaining
marinara sauce, then top with cheese and place back into the hot
oven and cook until the cheese is melted and the sauce is hot,
about 12 minutes. Garnish with fresh basil and serve with
parmesan cheese on the side if desired.
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