Chicken Parmesan with Spaghetti Squash

Preheat the oven to 400*.

Add the dry crumbs, rosemary, garlic powder, parsley, and 1/4 cup of the Parmesan Cheese to a small bowl.

In a separate bowl, add the beaten egg.

Dip each piece of chicken into the egg and then coat with the dry mixture.  Add each piece of chicken to a greased baking dish.

Bake in the oven for 10-15 minutes on each side or until well done.

While the chicken is cooking, add water to a dutch oven or large stock pot to submerge the spaghetti squash, before placing it in the water, cut a few slits around it.  Warm up to a boil and let boil until soft, about 15 minutes.

Once soft, cut in half, scrape seeds out, then use a fork to scrape out the inside of the spaghetti squash.  Use paper towels to ring out any water and set aside.

Add half the jar of sauce to the spaghetti squash and mix well, then place it in a casserole dish.

Once the chicken is fully cooked, place it on top of the spaghetti squash.

Pour another cup of sauce over the chicken and spaghetti squash, then top the entire dish with the remaining cheese.

Bake for 10 minutes or until cheese melts.

Once cheese is melted, it can be put on broil for 5 minutes to brown, watch carefully as all oven temperatures may vary.

Remove and serve.