Bake your spaghetti squash: first microwave the spaghetti squash for 2 minutes so its easier to slice. Then cut into approximately 1 inch thick slices and top with olive oil, garlic powder and salt. Bake at 375 for 45 minutes.

While the squash is cooking it’s time to fry up the chicken: in one bowl, whisk 2 eggs. In another bowl, mix flour and breadcrumbs. Then dip each chicken tender into an egg wash and then directly into the flour/breadcrumb mixture. Fry in olive oil for about 5 minutes on each side. Be sure to cut through your thickest piece to ensure the chicken is fully cooked!

Next it’s time to make your cream sauce: start by boiling your cauliflower until it is fork tender, approximately 10 minutes. Then add the boiled cauliflower to a blender or food processor with a little bit of the water that you boiled it in, pepper, salt, 1 garlic clove and a handful of parmesan cheese.

Add the blended cauliflower sauce to a pan, with 1 tbsp olive oil. Slowly mix in 1/4 cup heavy cream (remember NOT to blend the heavy cream because you don’t want the sauce to turn into a whipped texture). Stir and simmer for about 5 minutes.

After the squash is baked, pull it apart with a fork to make it into spaghetti and then add to the cauliflower cream sauce

Add your fried chicken on top and top with parmesan and basil!