Drizzle the cut side of the squash with the oil, salt, and pepper. Place them cut side down on an alumni foil lined sheet pan. Bake for 30 minutes, or until tender.
While the squash is cooking start cooking the chicken.
Place the eggs, flour, and breadcrumbs in their own bowls to create your breading station. Whisk the eggs together until they are well combined.
Dip the chicken into the flour then the egg then the breadcrumbs.
Heat your oil in a large skillet over medium heat. Place the chicken in the pan and cook until golden brown on each side. Place the chicken on a paper towel-lined plate.
Remove the squash from the oven and gently break up the flesh into noodles with a fork.
Stir 1/2 cup of sauce into each half of the squash.
Place the chicken on the top of the squash and spoon on 2 tablespoons of sauce over the chicken.
Top the squash with the mozzarella cheese and parmesan cheese.
Place them under the broiler until they get golden brown.
Notes
To lower the carb amounts:You can use coconut or almond flour or totally skip breading the chicken at all. It works just as well with unbreaded chicken.Also use a lower carb count pasta sauce like Rao's.If you use a low carb sauce like Rao's, and skip the breading on the chicken, your carbs per serving will be 9-10g depending on the size of your spaghetti squash.