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1
Microwave whole squash for 6 minutes, or until soft enough to cut. Slice into quarters; scoop out and discard seeds. Save three quarters for another time.
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2
Place one spaghetti squash quarter in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 7 minutes, or until soft.
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3
Use a fork to scrape out cooked spaghetti squash strands. Thoroughly blot dry, removing as much moisture as possible. Measure out 1 cup, and place in a medium microwave-safe bowl. (Save any remaining for another time.)
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4
Add cheese wedge, breaking it into pieces. Add 1/8 tsp. garlic powder and 1/8 tsp. onion powder. Mix until cheese has melted and evenly coated squash strands. (If needed, warm in the microwave.) Cover to keep warm.
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5
Place chicken in a wide bowl, and coat one side with egg whites.
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6
In another wide bowl, combine breadcrumbs, Parm, cayenne pepper, and remaining 1/8 tsp. each garlic powder and onion powder. Mix well.
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7
Shake chicken to remove excess egg whites, and generously cover the egg-white-coated side with seasoned breadcrumbs.
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8
Bring a skillet sprayed with nonstick spray to medium heat. Beginning with the breaded side down, cook chicken for about 4 minutes per side, until cooked through.
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9
Meanwhile, in a small bowl, mix hot sauce with 1/2 tsp. water. Evenly drizzle sauce over the chicken in the skillet. Sprinkle with mozzarella cheese.
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10
Reduce heat to low, and cover skillet. Cook for 2 minutes, or until until cheese has melted. Serve with cheesy squash.
