Chicken Parmesan With Spaghetti Squash by Prevention

• 4 boneless skinless chicken breast halves
• 12 cup buttermilk or 12 cup nonfat milk
• 1 tablespoon lemon juice
• 1 large spaghetti squash, cut in half
• 12 cup rice flour or 12 cup unbleached flour or 12 cup all-purpose flour
• 13 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 12 teaspoon seasoning salt
• 1 34 cups spaghetti sauce

1. 1.
2. PLACE the chicken in a 13" x 9" baking dish and pierce in several places with a fork.
3. Pour the buttermilk over the chicken and turn to coat both sides.
4. Cover and refrigerate for 1 hour.
5. 2.
6. PLACE the squash, cut sides up, in a microwaveable dish.
7. Cover with plastic wrap and microwave for 25 minutes, or until forktender.
8. Using a fork, scrape the flesh from the squash.
9. Keep warm.
10. 3.
11. MEANWHILE, preheat the oven to 375F.
12. 4.
13. IN a shallow dish, combine the flour, 1/4 cup of the cheese, the garlic powder, and seasoning salt.
14. Dredge the chicken in the flour mixture, then return to the pan with the buttermilk, then coat again with flour.
15. Place in another large baking dish coated with cooking spray.
16. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with the remaining cheese.
17. 5.
18. BAKE for 25 minutes, or until a thermometer inserted in the thickest portion registers 160F and the juices run clear.
19. 6.
20. MEANWHILE, heat the remaining sauce in a medium saucepan over medium heat.
21. Serve with the chicken and spaghetti squash.

chicken, buttermilk, lemon juice, rice flour, parmesan cheese, garlic, salt, spaghetti sauce

Taken from www.food.com/recipe/chicken-parmesan-with-spaghetti-squash-by-prevention-496934 (may not work)