Quick & Easy Recipes by Ashly: Chicken Spaghetti
- Spaghetti squash
- Organic Chunky tomato and herb sauce
- Portabella mushrooms
Bake spaghetti squash ahead of time. 350 degrees for 45 min. Cut in half, let cool a little and scrape the seeds out. The squash is ready when the strings pull away from the sides easily. If not ready then put in a baking dish open side up (brush the inside with olive oil or butter (tiny bit). When done scrape out the noodles. Can store up to a week in fridge
Cook Chicken in water, sauté’ mushrooms in olive or coconut oil, When almost tender, add chicken for flavor. Also if you want any seasonings, now is the time to add them. Stir in the Tomato sauce, heat till hot.
Pour Tomato Sauce and Chicken mixture on Spaghetti squash for the most delightful spaghetti you have ever had! Enjoy!
- Add some fresh chopped tomato.
- Sprinkle lightly with cheese before baking.