"Gluten-free chicken parmesan with "spaghetti" squash. This is a lightened-up version of an Italian-American classic...."
INGREDIENTS
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4 boneless, skinless chicken breast halves
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1/2 cup buttermilk or fat-free milk
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1 tablespoon lemon juice
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1 large spaghetti squash, cut in half
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1/2 cup rice flour or unbleached or all-purpose flour
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1/3 cup grated Parmesan cheese
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1 teaspoon garlic powder
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1/2 teaspoon seasoning salt
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1 3/4 cups spaghetti sauce
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