A Basic Mom's Guide to Fall Dinner: Spaghetti Squash Chicken Parm

Fall is our favorite time of year around here. The leaves change-ish, it is the beach after all, and we decide to go full bore basic!

There are a few things one needs to accomplish said goal.

1. Pumpkin EVERYTHING – squash, latte, pancakes
2. Candles galore and the AC set to COLD. If the weather is going to act confused about the seasonal change, then we will fake it inside!
3. An excellent spaghetti squash parm recipe – brought to you by my best friend’s husband. Shout out to you Jeffrey!

So lets: “Commence to start!” (name that movie and we will be friends forever!)

*Important note! I am NOT a food blogger – so don’t expect accuracy here. My pinch of this, and dash of that Italianness, will come out! BE PREPARED!

1. Channel your inner Hulk and cut the spaghetti squash in half! For some odd reason I find this very difficult. Not sure what that says about me. – Then scoop out all the seeds and nasties.
2. Place the squash upside down in a baking dish, surround it with about an inch of water, and place it in a preheated oven at 350.
3. Set timer for 30 – 45 minutes (depending on the size of the squash)

4. Prepare your chicken. Filling a plate with flour and parmesan (adding salt and pepper), Italian bread crumbs (and for an added basic healthy factor – I like to add milled flax seed), and one with 2-3 beaten eggs.
5. Slice the chicken breast in half and tenderize, until roughly 1/4 of an inch thick.
6. Dredge the chicken in the flour, then egg, then breadcrumb mixture.
7. In a heated pan with olive oil on medium/medium high heat (I like to keep it lower once the oil has reached a good temperature, so as to not burn the outside while cooking the inside), cook for roughly 5 minutes on each side.

*are you liking my instructional preciseness?! Type A friends, are you twitching yet?!*

8. Place the chicken on a paper towel lined plate, so the excess oil gets absorbed. We are trying to be healthy after all!

9. Once the squash and chicken are both done cooking. Scrape the inside of the squash with a fork to gather all of nature’s spaghetti. Then place the lovely golden locks into an oiled baking dish.
10. Cut your chicken into stripes and place on top.
11. Using your favorite tomato sauce, cover the entirety of the dish.

12. Sprinkle mozzarella cheese on top and pop that baby in the oven until the cheese is melted and golden brown. *Pro tip: I allow my cheese to melt and then set it to broil for a hot (no pun intended) minute to brown the top.
13. Finish that bottle of wine while you enjoy a perfectly basic fall dinner!