Chicken Parmesan in Spaghetti Squash Halves

Holy Moly!!! I made this for my friend, Myra Friday night, and while she is normally not very effusive about my culinary creations, she couldn't stop raving about this!! She even blew the NYE horn that is on the window sill for her to blow if it is an unqualified success. And, I am happy to report that there were Many TOOTS!!!!!!!!!!!!!!
(serves 4 - easily cut in half to serve 2)

Basic Ingredients:
2 large spaghetti squash
EVOO, for brushing
1 lb. chicken tenders* (or to make this vegetarian, use Portobello mushrooms cut into strips*)
3 eggs, beaten
1 cup flour
1 cup Panko breadcrumbs
1/4 cup coarse* cornmeal (I buy mine in small quantities from the bulk bins at Fred Myers*)

Spice Mixture:
1 T. kosher salt (it won't taste salty)
1 t. freshly* ground pepper
1 t. smoked paprika
2 t. chili powder
2 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 t. onion powder

For the Squash:
4 cups marinara sauce
8 oz. fresh mozzarella
Freshly* grated Parmesan
Italian seasoning
Veg. oil, for frying

Preheat oven to 375. Puncture squash skin in several places forming a dotted line lengthwise. Microwave for 3-5 mins. to soften. All to cool before cutting in half, following the dotted line. Scoop out the seeds - brush insides of halves with EVOO, season with S&P, and roast face down on a rimmed* baking sheet for 35-40 mins. or until a fork can easily pierce the skin. Mix spices together in a small sealable bag. Add 1 T. of the spices, the flour, cornmeal, and breadcrumbs to a med. sized bowl. Set aside. Store remaining spices. Transfer beaten eggs to a med. bowl. Set aside. Coat each chicken or mushroom strip with the flour mixture, then egg, and then back into the flour mixture. Pour enough veg. oil in to a med.-large skillet so that it is 1/4" deep, and heat over med.-high heat. Fry the strips (in batches, if necessary) until golden brown on both sides, and cooked through. Set aside on paper towels to drain. Once the squash is out of the oven, let cool for about 10 mins. (leave oven on). Flip over and shred the inside of each squash with a fork so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin. In each half, pour 1/2 cup marinara sauce over shredded squash cavity and strands. Top with strips, then 1/2 cup more marinara, and finish with the cheeses and a pinch of Italian seasoning. Return to the oven to bake for 10-15 mins. or until the cheeses have melted. Mangia!!!

"Don't try to do everything - take time to refresh your body and spirit."

And, batten down the hatches, and be safe today. Thar she blows!!!!!!

Love,

MM