Parmesan ‘Chicken’ with Baked Spaghetti Squash

I pulled a bait-and-switch on my kids. Instead of using chicken breasts in the chicken parmesan I subbed tofu and I used the baked spaghetti squash recipe from a few weeks back. (there’s nothing wrong with chicken breast but when you live in a house that doesn’t eat sea food or a lot of red meat you gotta switch it up with something and my bro and sil are visiting and they are vegetarians, so…). And the kids loved it! Especially the two year old. Find out how after the jump…

Parmesan ‘Chicken’ with baked Spaghetti Squash Recipe

1 package of firm tofu, drained and gently squeezed to remove excess water

1/2 cup Italian season bread crumbs

1/4 cup grated parmesan

1 egg

sea salt and ground pepper to taste

Baked Spaghetti Squash

1 jar spaghetti sauce

2 cups mozzarella

Preheat oven to 350 degrees F. Make the spaghetti squash according to the recipe. Slice the tofu into 1/4 -1/2 inch slices. Whisk the egg in a shallow bowl. Combine the bread crumbs, parmesan cheese, and salt and pepper. Dip each piece of tofu into the egg, then into the bread crumb mixture and thoroughly coat. Place on a lightly greased baking sheet and bake for 15 to 20 minutes or until golden brown. Remove from the oven and arrange on top of the spaghetti squash, cover with sauce and mozzarella cheese and return to the oven for 10 minutes or until cheese is melted and bubbly.  Serves 6.

 

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