Although this burger melt recipe is incredible, it is not even close to being a healthy meal. For a special treat or to go with some beers, friends, and sports, I highly recommend this. This recipe was created by myself over time through a combination of previous recipes and out of necessity depending on what was available in my kitchen at the time of the trial. To keep it simple and not overpower the Thousand Island-like sauce, I purposefully omitted Worcestershire and other burger seasonings. Offer alongside hash browns or french fries.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (3 pound) spaghetti squash, halved lengthwise and seeded
- extra-virgin olive oil cooking spray
- 2 large egg whites
- ½ cup blanched almond flour
- 2 tablespoons shredded Parmesan cheese
- sea salt and ground black pepper to taste
- 5 (5 ounce) skinless, boneless chicken breasts, pounded flat
- 1 tablespoon extra-virgin olive oil
- 1 (28 ounce) can fire-roasted diced tomatoes
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh parsley
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
- After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
- Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
- Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
- As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
- Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
- Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
- Use oat flour for almond flour if you’re allergic to nuts.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 3 g |
| Sodium | 802 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |