Ingredients

1 medium spaghetti squash

1 TBS. olive oil

1/2 cup chopped onions

3 TBS. minced garlic

1 can (~15 oz.) crushed tomatoes

1 tsp. dried oregano or Italian seasoning

1 tsp. black pepper

8 oz. boneless chicken breast (about 1 breast), cut in large pieces

Preparation

  1. Carefully cut squash in half lengthwise. (Tip: Microwave the squash whole for a few minutes, and it will be easier to cut safely.) Remove seeds. Place skin-down in microwave-safe dish. Add 1/4 cup water to dish and cover with plastic wrap. Microwave for about 10 minutes. Cool until safe to handle, then scoop squash out with a fork, creating long strands.

  2. In a skillet, heat onions, garlic and oil until onions are soft. Add tomatoes, spices, and chicken. Allow to simmer 15-20 minutes. Check to make sure chicken is no longer pink.

  3. Pour sauce over heated squash on serving dish and serve.