Spaghetti Squash with Chicken and Tomatoes


1 Medium Size Spaghetti Squash

2 Cups Diced, Cooked Chicken

1 Pint Grape Tomatoes, Halved

4 Cloves Garlic, Pealed and Minced

1 Cup Fresh Basil, Diced

2 Tblsp. Olive Oil

Salt and Pepper to Taste


Preheat oven to 400°. Cut squash in 1/2 lengthwise and remove seeds. Place squash, cut side down in a large lightly greased pan. Cook in oven until soft to the touch, approximately 30 minutes. Add the olive oil and garlic to a sauce pan and cook over medium heat until garlic just begins to brown. Add tomatoes and cook until softened. Add chicken and 1/2 of the basil, stir and cook for 2 minutes.  Add salt and pepper to taste.

Once the squash has slightly cooled, remove the inside with a spoon. Fluff and separate the squash so it resembles noodles. Pour hot tomato sauce over squash sprinkle with remaining basil and serve.

**Do not include chicken to make it vegetarian or to use as a side dish