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