1 - Preheat oven to 375
2 - Filet chicken breasts so you have breasts that are about 1/2 inch thick.
3 - Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.
4 - Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.
5 - In shallow dish, combine almond meal, 1/4 cup of cheese, and all the seasonings.
6 - In a bowl, beat eggs with a fork. (Optional to use applesauce instead of eggs)
7 - Dredge each filet chicken in egg (or applesauce). Then coat both sides of chicken with almond spice dry mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.
8 - Bake 25 minutes until chicken is golden brown or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
9 - Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.