Spaghetti Squash and Tuscan Kale:

1. Preheat oven to 425°F on bake setting.

2. Drizzle cut side of squash with olive oil and place cut side down on a nonstick or parchment lined roasting pan. Bake for approximately 30-40 minutes until firm and tender and pierces easily with the tip of your knife. You do not want it mushy. Set aside to cool slightly.

3. With a fork, scrape out squash into long spaghetti like strands.

4. Heat a sauté pan over medium heat, add olive oil, chopped garlic, sliced kale and cook stirring frequently for 4 minutes.

5. Add the spaghetti squash, salt, pepper and sauté another 2 minutes. Remove from heat, set aside.

Chicken Parmesan:

1. Preheat oven to 400°F.

2. Mix ½ cup Parmigianino with the Italian bread crumbs in a shallow dish.

3. Lightly dip the chicken breast into the beaten egg and then dredge in the bread crumb mixture, pressing firmly on each side to get a good coating.

4. Place on a nonstick baking sheet, drizzle each with a little olive oil, and bake approximately 20-25 minutes until golden and thickest part of chicken is cooked to an internal temperature of 165°F. Always use a meat thermometer to determine the temperature.

5. Top each breast with 2 tablespoons of tomato sauce, a slice of mozzarella and the additional Parmigianino Reggiano cheese, return to the oven for 2-4 minutes to melt cheese.

For the fresh tomato sauce:

1. In a sauté pan over medium heat, add the olive oil and chopped garlic and sauté for 30 seconds, do not brown.

2. Add the diced tomato, salt, pepper and simmer for 3-4 minutes. Remove from heat and stir in chopped basil.


1. Divide spaghetti squash Tuscan kale mixture among 4 plates.

2. Top with chicken breast. Spoon additional sauce on each plate.

3. Sprinkle each plate with additional grated Parmigianino-Reggiano cheese and chopped fresh basil leaves.