• Preheat oven to 375 degrees.
• With a sharp knife, slice the squash in half. If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line.
• Scoop out the seeds - brush with oil, salt, and pepper, - and roast face down in a preheated oven for 35-40 minutes, until a fork can easily pierce the skin.

For the chicken fingers: (or bake the frozen chicken fingers according to package instructions)

• Slice the chicken breasts into strips.
• In a medium bowl, add the three eggs and beat.
• In a separate medium bowl, combine the flour, breadcrumbs, cornmeal, salt, chili powder, garlic powder, smoked paprika, onion powder, and pepper.
• Coat each chicken strip with the flour mixture, then egg, and then back in the flour mixture.
• Pour enough vegetable oil in to a medium-large skillet so that it is 1/4-inch deep and heat over medium high heat. Fry the chicken strips (in batches if necessary) until golden brown on both sides and cooked through. Set aside on paper towels to drain oil.

For the spaghetti squash:

• Once the squash is out of the oven, let cool for about 10 mins. Flip over and shred the inside of each squash so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin of the squash.
• In each spaghetti squash half: pour 1/2 cup marinara sauce over shredded squash. Top with chicken strips, then 1/2 cup more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!