I have always loved a good chicken parmesan. I’m Italian and love the food of the culture in all it’s grainy glory. While I’ve had a gradual decent from the traditional white pasta (went to brown rice pasta first for the few years before I went SCD), I still miss it. My husband used to love my chicken parmesan and I decided that instead of wishing for it, I would sub almond flour for the breading and spaghetti squash for the noodles.
I’m not going to lie, it’s not quite the same, but it does the trick when you’re craving Italian. It is an easy and fantastic comfort meal for a blustery day or when you’ve had a tough week and want to indulge. The traditional recipe uses Mozzarella baked on top, however, it is not an SCD legal cheese. So, in addition to the Parmesan, I use a mixture of Fontina and Provolone which melts just as well.