1.Preheat oven to 450 F. Cover a baking sheet with tin foil and lightly grease. Place the spaghetti squash cut side down onto the baking sheet. Bake until very tender when pierced with a fork, about 1 hour.

2.Once cool enough to handle, “rake” the flesh with a fork until it strings off into a bowl. Sprinkle with a pinch each of salt and pepper and set aside.

1.In a large pot or pan with deep sides, preheat one tablespoon of the olive oil over medium high heat. Add in the zucchini and sauté until golden, about 5-8 minutes. Season with a pinch each of salt and pepper and transfer to a bowl.

2.Return the pot to the heat and add in the extra 2 tablespoons of oil. Heat to medium high, then add in the carrot, celery, and onion and sauté until translucent. Add in the garlic and sauté until fragrant, about 30 seconds.

3.Add in the tomatoes, bay leaves, oregano, basil, and chili flakes. Reduce heat to medium low and simmer for 30 minutes.

4.Meanwhile, transfer the mushrooms to a heat proof bowl and cover with 1 cup of boiled water. Allow to sit for at least 10 minutes. Remove the mushrooms, finely chop and add to the pot, along with 1/2 cup of the poaching liquid.

5.Near the end of the cooking process, add in the balsamic, sugar and season with salt and pepper.

6.Mix the cooked zucchini into the pasta sauce and heat until warmed through. Remove the bay leaves. Keep warm.

1.Set up three bowls- one with the flour, one with the egg whites beaten together with the milk, and one with the combination of bread crumbs, cheese, oregano, garlic, and cayenne.

2.Dip the chicken breast into the flour, then the egg white mixture, then the breadcrumbs. Set on a plate and sprinkle with a pinch each of salt and pepper. Continue with the remaining three chicken breasts.

3.Heat the olive oil in a large nonstick skillet over medium high heat. Sear each chicken breast on each side until golden brown, about 4 minutes per side. Transfer the chicken breasts to a baking sheet lined with tin foil that has been greased. Bake for about 20 minutes, or until a thermometer reaches 165F. If you notice the cheese is starting to brown too quickly, grease a piece of tin foil and tent the cheese (greased side down).

Slice the chicken breasts into bite size pieces.

Top the spaghetti squash with the zucchini tomato sauce and one chicken breast each. Garnish with additional shaved parmesan and parsley.