DON PEPINO CHICKEN PARM SPAGHETTI SQUASH BOATS

Preheat oven to 375 degrees.  Cut the spaghetti squash in half lengthwise and scrape out the seeds in the center with a spoon and discard.  Drizzle 2 tablespoons of the olive oil over the cut side of the squash and sprinkle with 1 teaspoon each of the salt and pepper.  Place the halves cut-side-down on a foil-lined baking sheet.  Bake for 45 minutes – 1 hour until the squash is very tender when pierced with the tip of a steak knife.  Let cool for 10-15 minutes until you can handle with your hands.

While the squash is cooking, cut the chicken into cubes, about 2-3”.

Add 1 teaspoon each of salt and pepper to your beaten eggs and toss the chicken cubes in the egg to coat.

Combine the Italian breadcrumbs, panko crumbs, ¼ cup of the grated parmesan, and the Italian seasoning in a pie plate or shallow baking dish.

Heat ¼” of olive oil to cover the bottom of a large deep skillet over medium high heat.  Coat the egg covered chicken cubes in the breadcrumb mixture and place them in the hot oil.  Brown on all sides and remove from pan to a plate. Do not worry if the chicken is slightly underdone as it will go in the oven and continue cooking.

Using a fork, shred the squash in each shell and place into a large bowl, keeping the shells intact.  Toss the squash with the Don Pepino Pizza Sauce and ¼ cup of the remaining grated parmesan.  Scoop the squash back into the shells.

Top the saucy squash in the shells with the cooked chicken cubes and then drizzle the second can of Don Pepino Pizza Sauce over the top (you may not need the entire can depending on the size of your ‘boats’).  Sprinkle the remaining ¼ cup of parmesan cheese over the sauce, followed by the mozzarella.

Bake for 20-30 minutes until browned, melty, and bubbly.

Garnish with the fresh chopped parsley and basil!!  DEVOUR!!