Almond crusted chicken breast with spaghetti squash

1 - egg
1/2 cup - almond meal (blanched skinned almonds)
2 - chicken breasts
1 - spaghetti squash
1 - jar Rao's tomato basil all natural sauce 
- Extra virgin olive oil
-Coconut milk, 1tbs
-black pepper


Cut spaghetti squash in half, lengthwise and remove seeds. Put 1/4" water in baking pan, place spaghetti squash cut side down (so it looks like an oblong dome) in pan, bake 40min @ 375.  Pull at 40 min, flip spaghetti squash over, and spray olive oil as desired all over the squash and add pepper to taste. Back in the oven for 40 more min. Pull and dig out all the yummy goodness into a large bowl - there will be a LOT of food here, depending on size of your squash.

Beat one egg with 1Tbs coconut milk then coat chicken breasts with mixture. Next, coat chicken liberally with almond meal. Bake 20min or so at 375 - check this depending on size of chicken so not overdone or undercooked. Pull chicken, coat with Rao's sauce, return to oven for 10 min. 

Simply heat Rao's sauce on stove in sauce pan to use on spaghetti squash. Time all the above so that it all comes out at once.