Spaghetti squash is a good base for many meals.
Preheat oven to 350°F. Cut a whole spaghetti squash in half and place cut sides down on a baking sheet to cook for 45-50 minutes. Sauté onions, zucchini, and spices in 1 1/2 teaspoons of olive oil and chicken stock in a sauce pan on medium until al dente. Add tomatoes and cook until warmed through. Stir in the garlic. Remove the spaghetti squash when done. Let cool slightly, scoop out the seeds and shred into two bowls large enough to hold everything. Meanwhile lightly coat chicken with salt and pepper. Sauté in 1 1/2 teaspoons olive oil and cook until done. To serve, place even amounts of zucchini/tomato mixture on top of squash. I sprinkle the cheese and top with chicken breast.
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