What you need per 2 servings
2 small spaghetti squash cut into halves, deseeded, and baked at 375 for 40 minutes or until tender.
1/2 a zucchini diced
2 small tomatoes diced
3 cloves of garlic diced
1/2 small white onion diced
1 tbsp of evoo (or less)
8 oz of organic chicken breast cubed
Heat oil in large saute pan. Add all of the veggies. Stir and cook for a few minutes until they start to soften up on low heat. Add diced chicken. Cook through.
Once squash is done let cool. Using a knife get the shreds of squash out into a cup like pasta. Split squash into two servings.
Add mixture to top of strands and enjoy.